Every weekend, my son and I spend time in the kitchen creating something fun! This past weekend, he requested sprinkles! Compared to most of his culinary ideas, this seemed like a practical challenge. I researched various recipes and found a reasonably easy one from BraveTart.

The great part about making your own sprinkles is that you can create any flavor you want. I played it safe this time, flavoring our sprinkles with homemade vanilla, but next time I'm going for it. Bacon Sprinkles anyone?

Step 1: Ingredients


16oz Powdered Sugar (sifted)

1 Teaspoon Salt

2 Egg Whites (room temperature)

1 1/2 Teaspoons Flavoring of Choice ( I used Vanilla)

Piping Bags w/ Plain Tip ( I used Wilton 1)

Assorted Gel Paste Coloring
Literally broke my reusable piping bag because the base was so thick. I ended up just spreading it on the paper with a spatula.
For everyone who is afraid of getting sick from the egg whites-<br><br>First of all, using eggs as fresh as possible is always the best way to go when making anything with uncooked egg in it. <br><br>Second of all, as stated by previous commenters, most of the salmonella comes from the eggshell, so if you wash the outside of the egg, you will juridically reduce the chances of getting sick. The only other part of the egg that could carry it is the yolk, so that clearly won't effect this recipe. <br><br>Remember to always use pasteurized eggs when using them raw. Most eggs sold in supermarkets are all pasteurized.
Kuhlmom here (on Kuhldad's acct) - Super-kuhl idea! Congrats! You are now famous, as I have posted this on my Pinterest board! - it will link back to your tutorial.
Using meringue powder might be better to use instead of egg whites. Then you can store them without worrying about them going bad.
That's a great idea! Thanks!
I think I would use a pizza cutter to cut the little piped lines into sprinkles. I am going to make these - my husband complains that he can taste the food coloring (what?) in sprinkles and therefore does not like them. So we will make our own!!! (p.s. - you rock)
I think it will make more sense to you when you've had a homemade sprinkle vs. the shorebought kind,,,lol! It's kinda like &quot;natural&quot; homemade cupcake vs. chemical filled &quot;store&quot; cupcake.
I love your last comment! This is a very clever idea! Thanks for sharing! You have to love bacon Sunshiine
Thanks! I'm thinking Maple Candied Bacon topped with Bacon sprinkles...
How do you plan to get the bacon flavor into the sprinkles? Is 'bacon' really a flavoring that can be bought, and does it really taste like bacon? <br><br>There are many men in my life who need me to know this. They don't realize it, but they do. :P
Yes, there are a lot of different &quot;bacon&quot; flavorings on the market today. For bacon sprinkles, I would use Torani Bacon Syrup. http://bit.ly/9vYg1w <br>You could also use Bacon Salt and just eliminate the salt used in the recipe. http://bit.ly/Ztu6.<br><br>Hope this helps. :)
...or you could also attempt at making homamade bacon extract :] you could even add in other flavors to it like maple, apple, or vanilla to make deelicious bacon extravaganza sprinkles!!!
OMG....I love you Imnopeas...I do...if I wasn't already in a relationship...I'd be all over you like white on rice in a blizzard!<br><br>I have now officially died and gone to bacon heaven. Torani Bacon Syrup is the best thing since sliced bread! I have visions of Bacon flavored everything going on right now!<br><br>Thank you for opening my eyes to the world of bacon syrup...my waistline now hates you though. I'm sorry for that.
Has no one mention the raw egg whites and bacteria/salmonella???? Maybe pasteurized egg whites would be better.
Really? For heavens sake, how did I live 45 years and not die of salmonella? <br> <br>For you &quot;Egg scaredy cats&quot; out there, salmonella/bacteria comes from the OUTSIDE of the egg, i.e. the shell. (yes, i know the shell is permeable, etc) but if you prewash the egg in warm soapy water, or even anti-bacterial lotion, odds are you will be a-okay. (and obviously let the lotion dry first). <br> <br>Now, all you have to do is watch out for those EVIL peanuts... and GLUTEN!!!!
I am not really afraid of raw eggs if they are mixed in with something that was fridge'ed. But i didn't know that salmonella came from the SHELL! I will be sure to share that with my family whenever i am eating cookie dough or pancake batter or something else like that. :]
For those who are scared of salmonella, you can buy meringue powder, which is an egg substitute. I use it in icings all the time because I don't always have eggs. Michaels sells it in the baking aisle. It comes in a tin can and lasts quite a while. :)
Oh, I am so excited! I'm allergic to red food coloring, so I haven't been able to enjoy sprinkles for a long time. Now I can make my own! Maybe I can use some natural colorings like purple carrot juice.<br><br>I'll have to not use egg whites though - it's not safe to eat raw eggs in my area. Don't suppose there's an alternative?
Actually there are a couple of alternatives. BraveTart has an egg-white free version: Check it out here: http://bit.ly/tBu5uV
Corn syrup! Fabulous idea! (And I have a ton of extra corn syrup from another project.) And I like how they use natural extracts and that she flavors the different colors (I'm not a gin person though, so maybe a combo of the two recipes).<br><br>Thanks Imnopeas!
So happy you found an alternative that fits your needs. Please let me know how they turn out. :)
Okay, smithsx4 down below suggests Meringue Powder (which they say can be found in the baking section). I will definitely try that out.
What a great recipe! So much fun! Is it possible to put little dots out instead of lines you cut later just for some variety?
We did have a lot of fun creating these! Instead of piping out lines, you could pipe out little dots. I would still allow them to dry for 24hr. before use. The only drawback is that if you're piping out a lot of dots, I think your wrists might start to hurt after a while.
Thats what the kids are for /grins
Yeah, I image it would get very, very repetitive. But I guess it's an option. I don't know why, but I always try to think of how to expand on peoples projects. Some kind of odd habit of mine. Still, awesome Instructable, and I will have to try them sometime. What do they taste like? Could you add a different flavoring to it? (there I go again)
I used homemade vanilla to flavor them and it definitely comes through, but you can use any flavor extract or syrup you want. It would be cool to experiment with different flavors and sizes and see which ones come out the tastiest.
Maybe slowly pipe them into a highspeed fan? it might get messy, but better than explaining how you got carpal tunnel from making donut toppings LOL
Love this idea! Those concerned about possible salmonella contamination may want to use meringue powder in place of the egg whites. Meringue powder is a dry, pasteurized substitute for raw egg whites, and is available where cake decorating supplies are sold. Water is added to the meringue powder to replace the egg whites.
Meringue powder. I'll have to try it. In fact, I have a few other recipes that require raw eggs that I could try it in. Thanks for the tip!
You can also use one of the brands of eggs currently on the market that pasteurize in the shell.
Thank you! A friends child cannot eat corn or wheat products including syrups made from them and that excludes all the available sprinkles we can get locally. This will absolutely make his day!
Use the multi-opening tip from Wilton (just uses a larger couple). They have one that will make 5 lines at once. They are closer together, so you should be able to cut them to length in one motion also. They also have some of these that will make small stars, or just dots in a formation. Thanks for this instructable. I can now make customized sprinkles for my grandchildren's cakes.
Multi-tip is a great idea! It will cut the labor in half. :)
Mint sprinkles in candy cane colours would be lovely on cookies and cupcakes. I don't like broken up candy canes on things because of the hard crunch, These could give you the look and flavour you want without the broken teeth. Or hey, use mint and colour them green and put them on chocolate cupcakes. Or HEY! Could you bake chocolate cupcakes with a chocolate/mint patty inside and them add the mint sprinkles on top?! (okay, I'm done)<br>Great tute, thanks!
you call it spinkels all you like it still looks like fairy poop<br>cool instructable
you mean i just spent $5.59 plus tax on a wee little bottle for nothing!????<br><br>oh, the humanity.
Wow no more rushing out to get seasonal sprinkles for kids classroom events and parties and payig an arm and a leg for them.
absolutely wonderful! I hate the hydrogenated sticky sprinkles that do not melt in your mouth and sticks in your teeth forever! This is a great delicious alternative!
Penolopy has a great idea. Ya know the little button candies(little colored dots on the paper you pick off and eat).Make your own button candy with this recipe. My grandbaby loves those candies. Thanks imnopeas what a great idea.
Yeah, I used to eat those a lot as a kid. It would be fun to make them. :)
Just a thought - use parchment paper instead of waxed. Peels right off. Then, you can break off pieces with your fingers, or crumble them.
That would work too, but you have more control over the size of the sprinkle when you use a knife or bench scraper. Unless, you are making little circular sprinkles or button candy. Then wax paper would be perfect. Thank you!
Great idea! My boys would love helping make these.
Sounds good! Maybe you could make a drink topped with whipped cream and sprinkles for the beverage contest. It is a hot beverage contest. Maybe sprinkles on a fruit salad??? You never know. Sunshiine
That's a great idea! Thanks!

About This Instructable


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Bio: Loving mom of two beautiful boys, obsessive compulsive confetti user & passionate foodie!
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