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Author Notes: Homemade sprinkles make a world of a difference and allow you to customize your colors and flavors. —Michelle@HummingbirdHigh
Makes around 1 1/2 cups
- 8 ounces confectioner's sugar, sifted
- 1 egg white, at room temperature
- 3/4 teaspoon vanilla extract (or any other extract like rose water, orange blossom water, or peppermint)
- 1/4 teaspoon salt
- Assorted food coloring
- In the bowl of an electric mixer fitted with a paddle attachment (or using a handheld electric whisk), combine confectioner's sugar, egg white, extract and salt. Mix the ingredients on low speed until a paste forms. The paste should have the consistency of liquid glue. Scrape down the sides of the bowl and continue mixing until all the confectioner's sugar is fully incorporated.
- Divide the paste into as many portions as you have colors (although, this recipe works best with a maximum of 3 colors), tinting each batch with the color of the choice. Use a rubber spatula to stir the food coloring into the paste until it is an even color.
- Transfer the different colored pastes into their own pastry bags, each fitted with a small pastry tip (I recommend Wilton's #2 or #3). Pipe out long, thin lines on a cookie or jelly roll pan, ensuring that the lines do not touch each other. Repeat the process with the remaining colors and allow the piped lines to set, uncovered in a dry place, for 24 hours.
- Once the piped lines have dried completely, inside and out, use a bench scraper or a butter knife to break and/or chop the piped lines into short, sprinkle sized pieces. Use immediately, or store in a dry, airtight container for up to 1 month.
- This recipe is a Community Pick!
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