This diy comes from www.bravetart.com . Everybody loves sprinkles, whether they are on a cupcake or cake! If you don't like what you find at the store, make your own and enjoy the taste of the rainbow.
But it’s not like that. I’m not crazy. Really. I like grocery store sprinkles just fine, or maybe some from fancy flours if I need something . . .fancy.
Yet, sometimes you just want to say, “I made this 100% from scratch!” Sometimes, you need to make your own sprinkles.
If you’d like to make an egg-white free/vegan version, click here.
8 ounces powdered sugar
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract
assorted food colorings
as many piping bags as you have colors, fitted with a small multi-opening or plain tip.
Mix the first four ingredients until a semi-thick paste forms.
Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.
Put the colored paste into a piping bag and, on a sheet pan lined with parchment paper, pipe out long, thin lines. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours. Really. You will have an unworkable mess if you say, “Oh, it’s been 8 hours. I can go ahead and do the next step.” 24 hours. They need to be dried out to the core for this to work.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break/chop the lines into fairly long pieces for "jimmies" or quite short for "hundreds and thousands".
Store in an airtight container, indefinitely.
These make the perfect finishing touch for a 100% homemade Pop Tart.
Vanilla Mint Sprinkles, mix the scrapings of 1 vanilla bean in with the powdered sugar along with 1/4 tsp peppermint extract. This flavor has a tendency to get toothpaste-y really fast, so start small with the mint. To make the , begin by tinting the entire batch the palest shade of green. Pipe an inch’s worth of rows then return the mixture to the bowl and add a little more food dye. Repeat like this, piping a few rows then re-tinting, until you’ve used up the whole batch. It seems like it would be easier to mix up several shades of green and layer them into the bag, but the mixture is incredibly stiff and difficult to pipe, so I wouldn’t advise it.
Sprinkles 2.0
I developed this recipe as a vegan version of my original sprinkles. They’re both super easy to make, but lots of people had concerns about the egg white in the other sprinkles. So here’s a worry free recipe.
The key to making really pretty sprinkles lies in striking a balance between a stiff, dry sugar-dough and a pipeable paste. You don’t want to give yourself carpal tunnel piping a psychotically stiff mixture, but thin it down too much and it will ooze into flat, not-so-attractive sprinkle blobs. Aim for a Play-Doh like thickness.
For uniform sprinkles, use a multi-opening tip, which allows three to five rows of sprinkles to be piped at once. Alternately, a small plain tip, or a tightly rolled parchment cone will get the job done.
Rainbow Sprinkles
8 ounces powdered sugar
3 3/4 ounce corn syrup
1/2 tsp salt
1 Tbsp extract; Silver Cloud Estates boasts a huge selection of natural extracts
1/2 ounce liqueur of choice (more info on why I use liquor here)
Equipment
assorted food colorings
piping bags for each color, fitted with a small multi-opening or plain tip
a sheet pan lined with parchment paper
Directions
Combine all of the ingredients (except for the food coloring) in the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until it forms a stiff paste. Add extra liquid only if absolutely necessary to achieve a pipe-able consistency.
Divide the paste into as many portions as you have colors and tint each however you like.
Put one of the colored pastes into a piping bag and, on the parchment lined sheet pan, pipe the mixture into long, skinny lines. Take care the lines do not touch to avoid conjoined sprinkles.
Repeat the process with the remaining colors and allow the piped lines to dry, uncovered, for 48 hours. My original sprinkle recipe only needs 24 hours to dry, but the lack of egg white and relatively higher liquid content means these take longer to dry completely.
Depending on the weather conditions where you live, this could take more or less time. A humid climate may prolong the process and those living in an arid place may find they dry quite speedily.
Regardless of how long it may take them to dry in your locale, the important part is to dry them out to the core. Check by cutting into one of the piped sprinkle lines. If the cut piece lifts easily from the parchment and does not feel squishy to the touch, it’s ready.
Use a bench scraper or knife to scrape the dried sprinkle lines off the parchment. Break/chop the lines into fairly long pieces for "jimmies" or mince for "hundreds and thousands".
Store in an airtight container, indefinitely.
Taste the Rainbow
To make Rainbow Flavored Rainbow Sprinkles, you will need seven kinds of extract and liquor on hand.
Make a double batch of the above recipe, but stop shy of adding the extract and liquor. Divide the mealy powdered sugar & corn syrup mixture into seven portions.
Add 1 tsp of extract, 3/4 tsp liquor, and the coordinating food color to each batch, and mix until a thick paste forms. Proceed with piping and drying the sprinkles as directed above.
Vanilla Mint Sprinkles, mix the scrapings of 1 vanilla bean in with the powdered sugar along with 1/4 tsp peppermint extract. This flavor has a tendency to get toothpaste-y really fast, so start small with the mint. To make the color gradation I did here, begin by tinting the entire batch the palest shade of green. Pipe an inch’s worth of rows then return the mixture to the bowl and add a little more food dye. Repeat like this, piping a few rows then re-tinting, until you’ve used up the whole batch. It seems like it would be easier to mix up several shades of green and layer
Rainbow Sprinkles · (hundreds and thousands!)
I know how this looks. I know having a recipe for homemade sprinkles essentially brands me as some kinda baking weirdo, culinary elitist, or just someone with too much time on her hands.But it’s not like that. I’m not crazy. Really. I like grocery store sprinkles just fine, or maybe some from fancy flours if I need something . . .fancy.
Yet, sometimes you just want to say, “I made this 100% from scratch!” Sometimes, you need to make your own sprinkles.
If you’d like to make an egg-white free/vegan version, click here.
 |
1/2 tsp salt
1 egg white
1 tsp vanilla, or other extract
assorted food colorings
as many piping bags as you have colors, fitted with a small multi-opening or plain tip.
Mix the first four ingredients until a semi-thick paste forms.
Divide the paste into as many portions as you have colors, tinting each batch with the color of your choice.
 |
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours. Really. You will have an unworkable mess if you say, “Oh, it’s been 8 hours. I can go ahead and do the next step.” 24 hours. They need to be dried out to the core for this to work.
After the time has elapsed, use a bench scraper or knife to scrape off the dried sprinkle lines and then to break/chop the lines into fairly long pieces for "jimmies" or quite short for "hundreds and thousands".
Store in an airtight container, indefinitely.
These make the perfect finishing touch for a 100% homemade Pop Tart.
Vanilla Mint Sprinkles, mix the scrapings of 1 vanilla bean in with the powdered sugar along with 1/4 tsp peppermint extract. This flavor has a tendency to get toothpaste-y really fast, so start small with the mint. To make the , begin by tinting the entire batch the palest shade of green. Pipe an inch’s worth of rows then return the mixture to the bowl and add a little more food dye. Repeat like this, piping a few rows then re-tinting, until you’ve used up the whole batch. It seems like it would be easier to mix up several shades of green and layer them into the bag, but the mixture is incredibly stiff and difficult to pipe, so I wouldn’t advise it.
Sprinkles 2.0
I developed this recipe as a vegan version of my original sprinkles. They’re both super easy to make, but lots of people had concerns about the egg white in the other sprinkles. So here’s a worry free recipe.
The key to making really pretty sprinkles lies in striking a balance between a stiff, dry sugar-dough and a pipeable paste. You don’t want to give yourself carpal tunnel piping a psychotically stiff mixture, but thin it down too much and it will ooze into flat, not-so-attractive sprinkle blobs. Aim for a Play-Doh like thickness.
 |
Rainbow Sprinkles
8 ounces powdered sugar
3 3/4 ounce corn syrup
1/2 tsp salt
1 Tbsp extract; Silver Cloud Estates boasts a huge selection of natural extracts
1/2 ounce liqueur of choice (more info on why I use liquor here)
Equipment
assorted food colorings
piping bags for each color, fitted with a small multi-opening or plain tip
a sheet pan lined with parchment paper
Directions
Combine all of the ingredients (except for the food coloring) in the bowl of a stand mixer fitted with a paddle attachment. Mix on the lowest setting until it forms a stiff paste. Add extra liquid only if absolutely necessary to achieve a pipe-able consistency.
Divide the paste into as many portions as you have colors and tint each however you like.
Put one of the colored pastes into a piping bag and, on the parchment lined sheet pan, pipe the mixture into long, skinny lines. Take care the lines do not touch to avoid conjoined sprinkles.
Repeat the process with the remaining colors and allow the piped lines to dry, uncovered, for 48 hours. My original sprinkle recipe only needs 24 hours to dry, but the lack of egg white and relatively higher liquid content means these take longer to dry completely.
Depending on the weather conditions where you live, this could take more or less time. A humid climate may prolong the process and those living in an arid place may find they dry quite speedily.
Regardless of how long it may take them to dry in your locale, the important part is to dry them out to the core. Check by cutting into one of the piped sprinkle lines. If the cut piece lifts easily from the parchment and does not feel squishy to the touch, it’s ready.
Use a bench scraper or knife to scrape the dried sprinkle lines off the parchment. Break/chop the lines into fairly long pieces for "jimmies" or mince for "hundreds and thousands".
Store in an airtight container, indefinitely.
Taste the Rainbow
To make Rainbow Flavored Rainbow Sprinkles, you will need seven kinds of extract and liquor on hand.
Make a double batch of the above recipe, but stop shy of adding the extract and liquor. Divide the mealy powdered sugar & corn syrup mixture into seven portions.
Add 1 tsp of extract, 3/4 tsp liquor, and the coordinating food color to each batch, and mix until a thick paste forms. Proceed with piping and drying the sprinkles as directed above.
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