You can create your own custom colored homemade sprinkles with this recipe. Using store-bought sprinkles now feels like coloring inside the lines. You can flavor and color these however you wish for a special occasion or simply to celebrate your favorite color combinations. Use your sprinkles for Confetti Cookies or one-of-a-kind cake toppers.–Judith Fertig
LC 'Heirloom' Sprinkles Note
In the spirit of full disclosure, these homemade sprinkles are not going to be as precisely shaped as those symmetrical commercial sprinkles that get farted out of industrial machinery at the sprinkles factory. Nope. These are going to be slightly misshapen and maybe, at first, even a little clumsy looking. That’s okay. Actually, that’s to be expected. We find the imprecise nature of these practice sprinkles to be quite charming, actually.
Special Equipment: Piping bags; tips #134 and #89
Homemade Sprinkles Recipe Recipe
- Quick Glance
- 30 M
- 1 D
- Makes about 3/4 cups
- 1 to 1 1/2 cups (120 to 180 grams) confectioners’ sugar, sifted, plus more as needed
- 1/4 teaspoon fine sea salt
- 3 teaspoons meringue powder
- 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
- Store-bought or homemade food coloring or natural flavorings
- 1. Line 2 to 3 large baking sheets with parchment paper.
- 2. In a medium bowl, whisk together the confectioners’ sugar and salt.
- 3. In a small bowl, stir the meringue powder and water together until well blended.
- 4. Whisk the meringue powder mixture into the confectioners’ sugar. (If using 1 cup confectioners’ sugar, the mixture may seem too thin. Add more sugar, a few tablespoons at a time, until the desired consistency is achieved. Or, for thicker sprinkles, simple use 1 1/2 cups confectioners’ sugar right away.) Whisk in the vanilla and then add drops of food coloring until the desired color is reached.
- 5. Fit a piping bag with a #134 or #89 tip. Spoon the sprinkle mixture into the bag. Pipe tiny lines in parallel rows on the prepared baking sheets. [Editor’s Note: You can also make larger designs using other types of piping tips.] Let the sprinkle batter dry at room temperature for at least 24 hours and, if you’re in a humid environment, up to 48 hours.
- 6. When the sprinkles are dry all the way through, cut the rows into sprinkles with a sharp knife or bench scraper or even a pinch of your fingertips. Carefully remove the sprinkles from the parchment and use them right away or store them indefinitely in an airtight container at room temperature. Be careful as smaller sprinkles tend to crumble. Our sprinkles kept their shape better when cut in larger sections. Use to decorate cupcakes, cookies, and cakes.
Homemade Dots Variation
- Instead of piping strips or rows or lines, pipe the homemade sprinkles batter into little dots. Let dry for 48 hours.
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Homemade Sprinkles Recipe Recipe © 2015 Judith Fertig. Photo © 2015 Steve Legato. All rights reserved.
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