Super Simple Homemade Sprinkles from Food52

By Michelle Lopez


Makes about 1½ cups (205 grams)

We’d have a hard time telling you what store-bought sprinkles are made of, let alone what they taste like. So for sprinkles that are flavorful and delicious enough to eat on their own, it’s worth it (and pretty dang simple) to make them yourself. The best part? You can think about your ice cream’s taste and appearance and choose your sprinkles’ flavor and color scheme accordingly. Make it as elegant (dark sprinkles on chocolate ice cream) or as whimsical (a rainbow of sprinkles on mint-basil chip) as you’d like.


8 ounces (225 grams) confectioners’ sugar, sifted
1 egg white, at room temperature
¾ teaspoon vanilla or any other extract, such as rose water or peppermint
¼ teaspoon kosher salt
Up to 3 food coloring(s) of your choice


1. In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the confectioners’ sugar, egg white, vanilla, and salt on low speed until combined.

2. Divide the paste among as many bowls as you have colors, tinting the paste in each bowl. Use a rubber spatula to stir the food coloring into the paste until it’s an even hue.

3. Transfer the pastes to pastry bags fitted with small pastry tips such as Wilton’s No. 2 or 3, or a zip-top plastic bag with one corner snipped. Pipe out long, thin lines on a baking sheet or jelly-roll pan. Repeat the process with the remaining colors and let the piped lines set, uncovered, in a dry place for 24 hours.

4. Once the piped lines have dried completely, use a bench scraper or a butter knife to chop them into short sprinkles.

5. Use immediately or store in an airtight container at room temperature for up to 1 month.


Michelle Lopez is the founder of Hummingbird High, the baking blog.


Reprinted with permission from Food52 Ice Cream & Friends: 60 Recipes & Riffs by the Editors of Food52, copyright © 2017. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: James Ransom © 2017


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