HOMEMADE SPRINKLES
Unlike store-bought varieties, these sprinkles taste like sugar and vanilla, not wax. The extras will keep in an airtight container at room temperature for up to a month. Use them to decorate our Confetti Cake with Vanilla Frosting.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes about 1 1/4 cups sprinkles
Number Of Ingredients 4
Steps:
- Combine sugar, 2 tablespoons water, corn syrup, and vanilla in a small bowl. Stir until mixture has consistency of glue, adding more water if necessary, 1/4 teaspoon at a time. Divide into 3 small bowls; tint with food coloring as desired.
- Transfer lightest-colored mixture to a pastry bag fitted with a small pastry tip (such as Ateco #2). Pipe long, thin lines onto parchment-lined baking sheets. Fill pastry bag with medium-colored mixture; repeat piping. Fill pastry bag with darkest-colored mixture; repeat piping. Let stand, uncovered, until very firm, at least overnight. Once lines are dry, break enough into small pieces for 1/3 cup; keep remaining sprinkles long for garnish.
HOMEMADE SPRINKLES
Make and share this Homemade Sprinkles recipe from Food.com.
Provided by A Joyful Riot
Categories Dessert
Time 12h30m
Yield 1 cup prepared srpinkles
Number Of Ingredients 8
Steps:
- ADDITIONAL MATERIALS: #2 pastry tip, small bottles (about 50mL).
- In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
- Stir in the almond extract and a few drops of desired food coloring.
- Line 3 rimmed baking sheets with parchment paper. Transfer the mixture to a pastry bag fitted with a small pastry tip, like #2. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. You can also do tiny dots.
- Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
- Once the lines have dried, use your fingers to break them up into short sprinkle-sized pieces.
- Fill small bottles with the sprinkles.
Nutrition Facts : Calories 953.8, Fat 0.1, Sodium 60.1, Carbohydrate 239.8, Sugar 235.1, Protein 3.6
HOMEMADE SPRINKLES
Making sprinkles at home is surprisingly easy. You probably even have all the ingredients in your kitchen right now. It's worth it too. Making sprinkles from scratch gives you the opportunity to flavor and color them exactly as you wish.
Provided by Samantha S.
Categories Dessert
Time 30m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
- Stir in the almond extract and a few drops of food coloring.
- Line 3 rimmed baking sheets with parchment. Transfer the confectioners' sugar mixture to a pastry bag fitted with a #4 pastry tip. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another.
- Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
- 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. Use immediately or store in an air-tight container for up to 2 weeks.
Nutrition Facts : Calories 59.6, Sodium 3.8, Carbohydrate 15, Sugar 14.7, Protein 0.2
HOMEMADE SPRINKLES
These sprinkles are just lines of royal icing! Let them dry completely before you break them up.
Provided by Molly Yeh
Time 20m
Yield 1 ounce of sprinkles
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper. Fit a piping bag (or several, if making different colors) with a small round tip.
- In a small bowl, whisk the confectioners' sugar, egg white and salt. The consistency should be slightly thicker than glue. Stir in a bit of water if it is too thick or more confectioners' sugar if it is too thin.
- Tint the mixture with food coloring (or divide among bowls and tint each a different color). Transfer to the piping bag and pipe lines onto the prepared baking sheet. Let dry at room temperature until completely set, at least 4 hours or overnight.
- Scrape the lines off the paper and break into sprinkles.
HOMEMADE SPRINKLES
Forget about store-bought sprinkles. These naturally dyed, hot pink sprinkles are more vibrant in color; plus, they taste just like raspberry lemonade. Feel free to swap out the freeze-dried raspberries for other freeze-dried fruit, like blueberries, strawberries, or pineapple, and substitute peppermint or vanilla for the lemon extract to make new flavor combinations. Use these delicious sprinkles to add an extra layer of flavor to sweet treats like cupcakes, cakes, or doughnuts.
Provided by Kat Boytsova
Categories Dessert Valentine's Day Cake Cupcake Raspberry
Yield Makes about 1/3 cup sprinkles
Number Of Ingredients 5
Steps:
- Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.
- Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.
- Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.
- Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.
- Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2-2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.
- Do Ahead:
- Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.
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