Where have you been all my life? Of course, I’m talking about these Homemade Sprinkles with Royal Icing. Last Halloween, I found myself with a lot of royal icing leftover. Serendipitously, my buddy Jackalope Bakes told me you can make sprinkles with royal icing the same day. Basically, all you have to do it pipe them out, let them dry & they’re ready to use. No way it’s that simple, right?
IT’S SIMPLE AS CAN BE
Make a batch of royal icing, bring on the piping bag & go to town. Let’s dig in!
You’ll want to get your royal icing to a soft peak. That means it moves around and is pretty soft & honey-like. You don’t want it to be too runny at this stage. Because when you add the food coloring, you’re introducing more liquid.
Please be sure to have fun with the colors. Next time, Annabelle wants to mix the food coloring in just a little bit so we can have swirly sprinkles. Another tip, have your piping bags ready! Use a #2 Wilton Tip. If you really want to get down with some sprinkles, you could try Wilton Tip #134 & make several lines in one swoop!
BRING ON THE FUN!
Pipe those lines & don’t sweat the small stuff. If your lines aren’t fully straight, MOVE ON! This is fun. Get the kids involved and let them go to town. Just make as many lines as you can to maximize the sprinkles! While we only did stripes, feel free to make circles, or hearts or use any fancy icing tips!
Homemade Sprinkles with Royal Icing will last in a tightly closed container for up to 2 weeks! I hope you love these as much as I do. If you’ve got extra sprinkles on hand, be sure to chek ou our recipes for Ultimate Funfetti Birthday Cake, Funfetti Cookie Bars & Birthday Cake Ice Cream. What can I say? We are Really Into sprinkles!
Homemade Sprinkles with Royal Icing
Homemade Sprinkles are a super fun way to add color to any bake & they taste fantastic!
- 1 pound (half bag) confectioner's sugar
- 2 1/2 tablespoons meringue powder
- 2 teaspoons oil-free extract
- 1/2-3/4 cups warm water
- Line cookie sheets with parchment paper & prepare your piping bags using a #2 Wilton tip.
- Using a paddle attachment, gently mix the sugar and meringue powder.
- With the mixer on it's lowest setting slowly add the extract & then the water a tablespoon at a time to the dry ingredients. As the water is added, the icing will become thick and lumpy.
- Continue to add water until the mixture reaches a thick, honey-like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.
- Separate the icing and mix in your food coloring.
- Place the icing in piping bags & start piping lines. Get creative, get them close together on the pan to maximize the number of sprinkles.
- Let the sprinkles dry a few hours. They should be dry & break when you apply pressure. Chop or break to the desired length.
- Keep in an airtight container for up to two weeks.