How to Make Sprinkles

The only way to achieve perfect sprinkles is to make them yourself.

Making sprinkles at home is surprisingly easy. You probably even have all the ingredients in your kitchen right now. It’s worth it too. Whipping up sprinkles from scratch gives you the opportunity to flavor and color them exactly as you wish.
 

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1 MAKE THE SPRINKLE BATTER

In a medium bowl, beat 1 egg white and 1 tablespoon of water until frothy with an electric mixer. Then slowly beat in 2 cups of confectioners’ sugar until smooth.
 

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If you’d prefer to avoid raw egg whites, you can use meringue powder instead.
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2 FLAVOR & COLOR THE BATTER

Add your favorite flavoring to the sprinkle batter. Try 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract or 1/4 teaspoon rosewater, for example. Next, add a few drops of your desired food coloring.

 

3 TRANSFER THE BATTER

Once the batter is flavored and colored, transfer it to a piping bag fitted with a #4 pastry tip.
 

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If you don’t have a pastry bag or tip you can use a resealable plastic bag with a very small hole cut out of one corner.

4 PIPE THE BATTER

Pipe the batter onto 3 to 4 parchment-lined baking sheets in thin lines. Do not let the lines overlap.
 

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5 LET IT DRY

Set the baking sheets aside, uncovered, to let the lines dry out completely. This could take several hours or up to overnight.
 

6 CUT THE SPRINKLES

Using the tip of a sharp paring knife, pick the lines off the parchment paper. The pieces will break off into long and short pieces. Once you’ve loosened the lines from the entire sheet, carefully break the sprinkles down even further with your fingers.
 

7 ENJOY!

Use immediately or store in air-tight container for later.

Get the printable recipe.
 

About Samantha Seneviratne

Samantha Seneviratne is an author and baker in New York City. Her first cookbook, The New Sugar and Spice, was nominated for a 2016 James Beard Award. She's also the author of Gluten Free For Good and a contributor to The New York Times and Martha Stewart. She is currently working on her third cookbook.