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.
Publish date:

Recipe by Janet Taylor McCracken

Start to Finish: 2 hours, 20 minutes

Servings: Makes 1 Cup


  • 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


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.