Well, we’ve reached the end of ice cream month. Thanks to everyone who followed along, gave feedback, and actually gave making ice cream a try.

I feel like this post is kind of the piece de resistance of the ice cream social blog. I saw this post on making homemade sprinkles from Faith Durand on TheKitchn earlier this year, and bookmarked it immediately. And what better time than ice cream month to give it a whirl. Basically, you’re making a thick royal icing, piping it into thin lines, and allowing it to dry completely. There’s a fair amount of waiting, but it’s worth it to be able to say you made sprinkles.

The original recipe comes from Stella from BraveTart. Thank you Stella!

Homemade Sprinkles:
adapted from Brave Tart, via TheKitchn

Ingredients:
2 cups confectioner’s sugar
1 teaspoon Just Egg Whites
1 tablespoon warm water, plus more as needed
1/4 tablespoon flavoring (Like Faith, I chose to use King Arthur Flour’s Fiori di Sicilia)
pinch of salt
food coloring of your choice

Directions:

- Sift two cups of confectioner’s sugar into a bowl to remove any lumps. (They might clog your pastry bag later.)

- In a smaller prep bowl, whisk together the teaspoon of Just Egg Whites and one tablespoon of warm water. If you’d rather use an actual egg white, you’ll need about 1/2 an egg white. Once combined, add the flavoring and salt.

- Mix the egg white, salt, and flavoring mix into the powdered sugar until combined. It will likely be very clumpy.

- Add additional water in 1/2 teaspoon increments until the mixture is smooth, but still fairly thick. It should be thicker than you would want for royal icing. (It’s difficult to give a specific amount of water because the weather will make a big difference in how much you need.)

- Once it’s smooth mix in your food coloring. Gel food coloring will give you a stronger color and will affect the consistency less, but you can also use water based food coloring.

- Set up a pastry bag with a small, round tip. (I used No 134, a multiple opening one from Wilton). Fill the pastry bag with the colored icing, and pipe into long straight lines on to a parchment paper lined baking sheet.

- Set aside and allow to dry completely. (It’s hot in NYC right now, so mine dried pretty quickly, but I left them to dry overnight just to be on the safe side.)

- Once dry, unstick them from the parchment paper, line them up and chop into small pieces.

- Store in an airtight container, or use immediately (like I did).

And here’s the step-by-step. Note that I split my batch in half before coloring, so I could make two colors. I photographed the blue for the mixing and the pink for the chopping.

Gather your ingredients.

This was the first time I’d used Just Whites, and I like them for the ease and the fact that I can keep them on hand and not worry about them going bad.

After sifting the confectioner’s sugar, mix the egg whites and water in a smaller bowl.

Add the flavoring into the whisked egg whites.

Pour egg whites into confectioner’s sugar, and whisk until combined.

Add water 1/2 teaspoon at a time and whisk until smooth.

Gel food coloring!

Add food coloring.

Mix in the food coloring.

Pipe out the sprinkles. (This is clearly where I switched to photographing the pink ones.)

These are what they look like when they are dried. (Not much different.)

Chop up the sprinkles!

And voila! Homemade sprinkles.

Thanks again everyone for following along this month. I’ll be back to blogging about home and organizing next week.