It’s not like that.
I just love sprinkles – they’re my very favorite ice cream topping – which should be no surprise since I love, love all things sugar. They’re sweet, crunchy, sugary and pretty. And you should make them too – here’s why:
1. Have you seen the ingredients in commercial sprinkles? Carnauba wax? Cellulose gum? Trust me, there is truly no comparison between something artificial and commercially produced versus something – anything – homemade.
2. You can customize the color to match your party theme, school colors, or a child’s favorite shade. How cool is that?
3. You can flavor them (mint? vanilla? lemon?).
4. How awesome is it going to feel when you tell your friends, “Yeah, I made the sprinkles. No biggie.” (It will be hard not to smirk as you say this. Try not to smirk.)
You with me? Good! So, without further ado………..SPRINKLES (click here for chocolate sprinkles)!
Oh – just one more thing – I indulged my baking geek and bought a specialty tip for this recipe – specifically, a Wilton #134:
But you could also use a tip with a small single hole (like a Wilton #2), with equally great results.
adapted from The Kitchn
2 cups (4 ounces) confectioner’s sugar (+ more if needed)
1 teaspoon Just Egg Whites
1 tablespoon warm water (+ more, if needed)
1/4 teaspoon flavoring or extract of choice – vanilla, almond, etc.
Pinch of salt
Line two baking sheets with parchment paper; set aside.
Sift the confectioner’s sugar into a medium bowl. Do not skip this step, as even the tiniest clump of sugar will clog your piping tip.
In a small bowl whisk Just Egg Whites with water till foamy. Whisk in extract and salt. Add to sugar and whisk till smooth. It’s a little tricky to get the right consistency – you don’t want it to be at all liquid or “pourable” – it should be smooth but very thick, so that the lines don’t spread when you pipe them out. If it’s too thick you can add more water (in 1/2 teaspoon increments) – if too thin, add more sugar.
Using your food coloring, tint the icing till you achieve the desired shade – you can even divide it to create multiple hues.
Place the icing in a pastry bag fitted with your tip. Pipe out icing on prepared baking sheets. Don’t worry if the lines aren’t perfectly straight, or if there are breaks as you pipe them out.
Let the icing dry – uncovered, at room temperature – for a full 24 hours.
Lift the parchment paper off the baking sheet and place onto a cutting board. Slowly curl the paper up and away from the icing lines to release. Gently slip them onto the cutting board and discard the paper.
Line them all up and chop into desired lengths. Use immediately or store in an airtight container.
This delicious recipe brought to you by Sheri Silver