Inside ICC Holiday Hacks: Homemade Sprinkles
Watch our final Inside ICC #HolidayHacks video for 2016 featuring Director of Pastry Operations Jansen Chan demonstrating how to create homemade sprinkles in your own kitchen! Use them as a garnish or mix-in your favorite cookie, muffin, or cake recipes for a colorful pop. Full recipe below.
400 grams confectioners’ sugar, plus additional as needed
7 grams dried egg whites
Pinch of kosher salt
50 g. water
Food colorings, as desired
- In five different bowls, place about 2 g. of food colors of your choice, separately. Ideally, bright and contrasting colors will be best.
- In a sixth bowl, mix together the sugar, dried egg whites and salt.
- Add water and mix to create a stiff dough. If the dough is too dry, add a few drops of water. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
- Divide the dough into six portions.
- Place each portion into the five bowls, reserving the sixth portion to keep white.
- Lightly roll the white dough into a ½” log and place on a lightly greased, parchment paper.
- Using gloves, working from the lightest color to the darkest colors, knead each mixture until it is fully homogenous. If the dough is too wet, add a sprinkling of additional confectioners’ sugar.
- Before moving on the next color, roll the dough into a ½” log and place adjacent to the initial white dough log.
- Repeat until all dough portions are mixed and placed the third log next to the second log and the fourth, fifth and sixth logs direction on top of the first three logs.
- Remove gloves and roll the parchment paper to compress the six logs to create one larger log.
- Unwrap from parchment paper and allow to dry 2-3 days at room temperature, unwrapped.
- Rotate the log after the first 24 hrs, to allow all sides to dry.
- Grate the dry log against a cheese grater and spread on another parchment paper to dry for a few hours as individual pieces.
- Store in an airtight container at room temperature, until needed.
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.