Homemade Sprinkles
I ❤️ Sprinkles. I think sprinkles should be on cakes and without doubt, ice cream. I love the crunchy texture they add, not to mention the flavor. This recipe is so fun to make and customize. You can do any color combination you desire and this is a great recipe for the kids to get involved in. I just love the length of these sprinkles! By the way, these sprinkles are going on a peacock cake that my 5 year old niece, Chef Talia and I are making together. It’s her favorite animal. Stay tune…
Tips:
Store your sprinkles in an airtight container.
When piping the lines for the sprinkles, don’t attempt to pipe touching the parchment paper or dragging it on the paper. Instead pipe above the paper and allow the icing to fall gently onto the parchment. This will give you a cleaner line.
The icing will dry out quickly, so cover it with plastic wrap if you aren’t working quickly or need to take a break from it.
Homemade Sprinkles
Makes a lot
PREP 10 minutes, plus drying overnight
INGREDIENTS
1 1/2 cups confectioners sugar, divided
1 1/2 tablespoons water, plus 1 teaspoon possibly
Dash of vanilla extract
1 tablespoon corn syrup
Gel food coloring in 3 colors
INSTRUCTIONS
In a large mixing bowl, sift 1 cup of confectioners sugar. It’s necessary to sift the sugar so you don’t clog the piping tip.
Add 1 1/2 tablespoons water.
Add the vanilla extract and corn syrup.
Using a hand mixer start to mix the icing. You want a thick, smooth, glossy icing. Adjust consistency by slowly adding another teaspoon of water, if necessary.
Divide the icing into 3 bowls and color each bowl with gel food coloring. Mix each well and place them into a piping bag with a #4 or #3 tip. A baggie with the tiniest tip snipped off will work too.
Line your surface with parchment paper. You can secure it with some tape.
Start to pipe the icing making long lines or even dots for confetti sprinkles. (See tips above.)
Allow the sprinkles to dry overnight. Once completely dry you can use a sharp knife to cut the lines into sprinkles. Tada!