DIY Sprinkles




Introduction: DIY Sprinkles

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

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

Step 2: Combine Ingredients

To make the base for the sprinkles, combine the first four ingredients to create a thick uniform paste.

Step 3: Choose Sprinkle Colors & Pipe

Choose desired colors for sprinkles and add 1/2 cup of the base into separate bowls. Next, with a toothpick, add a few drops of coloring into each bowl and stir to combine. Place colored mixture in separate piping bags fitted with a small plain tip. Line baking sheets with wax paper. Next, pipe long thin lines across the baking sheet.I piped between 8 & 10 lines per sheet.

Set aside to dry for 24 hours. Make sure you wait at least 24 hours or your sprinkles will be a wet mess and unusable.

Step 4: Create Sprinkles

After 24 hours, you are ready to create your sprinkles. Using a sharp knife, cut each dried piped line into desired size sprinkle.

Store in an airtight jar or container.

Step 5: Sprinkle, Sprinkle, Sprinkle!

Use your sprinkles on Cakes,Cupcakes, Doughnuts, Ice Cream, Brownies, Pop Tarts, Milkshakes,Smoothies, etc... The possibilities are endless!

Have Fun & Sprinkle, Sprinkle, Sprinkle!



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    46 Discussions

    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.

    1 reply

    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)

    1 reply

    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 "natural" homemade cupcake vs. chemical filled "store" cupcake.

    I love your last comment! This is a very clever idea! Thanks for sharing! You have to love bacon Sunshiine

    6 replies

    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?

    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 "bacon" flavorings on the market today. For bacon sprinkles, I would use Torani Bacon Syrup.
    You could also use Bacon Salt and just eliminate the salt used in the recipe.

    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!

    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!

    Thank you for opening my eyes to the world of bacon 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.

    2 replies

    Really? For heavens sake, how did I live 45 years and not die of salmonella?

    For you "Egg scaredy cats" 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).

    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. :)

    3 replies

    Actually there are a couple of alternatives. BraveTart has an egg-white free version: Check it out here:

    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).

    Thanks Imnopeas!

    So happy you found an alternative that fits your needs. Please let me know how they turn 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?