Homemade Sprinkles

    What store-bought sprinkles bring in color, they often lack in flavor. This easy version—super-tasty icing cut into adorable little bits—fixes that problem once and for all.
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    sprinkles

    Recipe by Janet Taylor McCracken

    Start to Finish: 2 hours, 20 minutes

    Servings: Makes 1 Cup

    Ingredients

    • 2 cups confectioners’ sugar, sifted

    • 1 large pasteurized egg white (about 2 tbsp.)

    • About 3/4 tsp. pure extract (such as lemon, peppermint, almond, or vanilla)

    • Food coloring

    Preparation

    In a large bowl, stir the sugar and egg white, adding water by the 1/4 teaspoonful until a thick paste forms. (It will thin once the extract and coloring are added.) Divide among 3 bowls. Mix about 1/4 tsp. extract and a few drops of food coloring into each bowl. Spoon the icing into small resealable plastic freezer bags and press the mixture into 1 corner. Cut a small piece off the corner. (The larger the hole, the wider the sprinkles will be.) Pipe long stripes onto a sheet of parchment paper. Let dry for at least 2 hours or overnight. Cut into sprinkles.