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Homemade Sprinkles (Royal Icing | egg free)


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Ingredients

250 g

Royal Icing (egg free)

  • 250 g pure icing sugar, (1 1/2cups)
  • 1 tbsp cornflour
  • 1 tbsp glucose syrup
  • 1 1/2 tbsp water
  • 1 tsp vanilla essence
  • gel food colour
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Recipe's preparation

    Royal icing (egg free)
  1. Prepare four baking trays with parchment paper, set aside. (I used two trays & rotated the first batch in the oven).
  2. Place the icing sugar in the bowl 3 seconds/speed 4. To remove any lumps, remove around 2/3 of the icing sugar into a small bowl and set aside.
  3. Scrape down sides of the bowl and Insert butterfly. Add cornflour, glucose syrup, water & vanilla essence.
  4. While mixing at 2 minutes/speed 4, spoon in the remaining sugar. If the mixture becomes to thick for the blades, stop immediately, remove butterfly, add a drop of water and continue until all the sugar is in.
  5. Scrape down the sides, then either add colour and mix on speed 4 or portion into separate bowls. Icing mixture should be thick enough that it takes over 10 seconds to fall off a spoon.
  6. Homemade sprinkles
  7. Place icing mixture into a piping bag with a small round tip (#4). I wouldn’t recommend a ziplock bag as it tends to burst.
  8. Pipe lines across the baking sheet in a thin consistent stream, keep the lines close together as they should not spread. This can be tricky at first, but after a few lines you should be right.
  9. **It requires patience and a strong hand. I switched hands every few strokes and took a two hour break in between piping**
    (Just cover your icing tip in glad wrap).
  10. Once you have finished a tray, place it into the oven with the oven light switched on. Leave for 2-4 hours.
    Or leave overnight. May take up to 48 hours depending on humidity.
  11. Remove your icing strips from the oven and either break up with a knife or with your fingers to desired length.
    Combine and store in a glad bag or an airtight container.
  12. Homemade “speckled” sprinkles
  13. Spread each colour in a thin strip on a sheet of parchment paper and place it into the oven with the oven light switched on. Leave for 4+ hours.
    Or leave in a dry place overnight. May take up to 48 hours depending on humidity and the thickness of your strips.
  14. Flake off each colour, crumble into pieces, then chop and sift, to achieve uniform pieces. (See tips in regards to sizes).
    Combine and store in a glad bag or an airtight container.
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Accessories you need

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Tip

When chopping down to size, be mindful of how you wish to use these sprinkles.
The size I made were perfect for cookies.
However the larger “speckled” sprinkles sunk in my funfetti cake. They performed much better when resized to around 2mm pieces


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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