Flavorful Sprinkles
MAKES
about 2 cups / 480 mL (loosely filled - not packed) of sprinkles
TAKES
Prep time: 3 hours 20 minutes
Cook time: 1 hour 10 minutes
Total: 4 hours 30 minutes
✻ ABOUT THIS RECIPE
One of my favorite reasons to make my own sprinkles is that I can add flavoring to them to make them taste especially good. I love adding things like vanilla bean paste, spices like cinnamon, cardamom, or ginger, or even citrus zest to give my sprinkles a flavor boost! The ideas don’t stop there - what about chocolate sprinkles made with real cocoa powder (I especially love them made with black cocoa powder), or even using a flavorful liqueur like Chambord or Cointreau. Remember - liquid ingredients will contribute moisture and make the icing more fluid, but you can always thicken it back up with more powdered sugar! Or, if you just want to play with color - enjoy tinting the base icing any shade you like to create your own custom look!
INGREDIENTS
22 g / 2 tablespoons meringue powder
45 g / 3 tablespoons water, plus more as needed
226 g / 2 cups powdered sugar, plus more as needed
flavorings, to taste (such as 5 g / 1 teaspoon vanilla bean paste, up to 3 g / 1 teaspoon ground cinnamon, etc.)
gel food coloring (optional, for tinting)
Don’t Miss Sprinkle-palooza!
METHOD
1. Whisk the meringue powder and water in the bowl of an electric mixer to combine. Add the powdered sugar, and mix on low speed with the whip attachment. When the powdered sugar starts to hydrate, then gradually raise speed to medium-high and beat the icing until well combined and glossy, 2-3 minutes.
2. If desired, adjust the flavor by adding more flavorings - and add food coloring, if using.
3. Adjust the consistency of your royal icing if needed. The icing should be at a stiff piping consistency, meaning it should easily flow out of the bag, but retain its shape.
-To loosen the icing, add more water 15 g / 1 tablespoon at a time, mixing well to combine.
-To thicken the icing, raise the speed to high and continue to beat the icing - incorporating air will continue to thicken it. If needed, you can also add additional powdered sugar 14 g / 2 tablespoons at a time to thicken the icing.
4. Fit a pastry bag with a small round tip. The exact width can vary - a larger opening will create wider/larger sprinkles (and they will take longer to dry) - a smaller opening will create thin, delicate sprinkles that will dry quickly.
5. Transfer the icing to a pastry bag fitted with a small round tip (the wider the tip, the “fatter” the sprinkles will be - the smaller the tip, the “thinner” they’ll be!
6. Line 2-3 baking sheets with parchment paper. Pipe the icing in long lines across the baking sheets - they can be fairly close together on the sheet.
7. Let the icing dry until firm, at least 24 hours. Remove the strips of icing from the baking sheet, and use a knife to chop them into the desired size of sprinkles. Store in an airtight container at room temperature until ready to use.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
