Homemade Rich Black Sprinkles

Make the chocolate icing base:

• In a mixing bowl, sift together the confectioners’ sugar and cacao powder, discarding any coarse bits.


• Add the water and vanilla extract. Beat on low until the mixture comes together, then increase speed and beat until smooth and glossy.


• Check the consistency—if the icing settles quickly when lifted, add a bit more confectioners’ sugar. If too stiff, add water a few drops at a time. The icing should hold its shape but still pipe smoothly. You should have about 1/2 cup.

Make the black cocoa icing:

• Add the black cacao powder to the chocolate icing base and beat until fully incorporated.


• Adjust consistency as needed with small amounts of water or confectioners’ sugar. The icing should be thick enough to hold its shape when piped.

Pipe the sprinkles:

• Line 2 sheet pans with parchment paper.


• Fit a disposable pastry bag with a small plain round tip (a Wilton 4 works well), and fill with the icing. Alternatively, use a heavy-duty zip-top bag with a small opening snipped in the corner.


• Pipe a few test lines onto wax paper to confirm the icing holds its shape, adjusting if needed.


• Pipe long, thin lines onto the prepared baking sheets, spacing them close together. Breaks or irregular lines are fine.

Dry and cut:

• Let dry completely at room temperature, ideally overnight.
• Once dry, test a line—it should lift cleanly from the parchment.


• Cut into sprinkles by either chopping with a knife or bench scraper for more uniform pieces, or rolling up the parchment and gently crushing for a more irregular look.

expiry
Store in an airtight container at room temperature in a cool, dry place. Keep away from humidity. Best used within several months for optimal texture and flavor.

I used a Wilton 4 tip, which created more “typical” looking sprinkles, but you can use any size you like.

Use the above formula as a loose guideline – there are so many variables that can change the final outcome, so be prepared for a bit of trial and error. Humidity, the amount of moisture/sugar in your royal icing, and the composition of the natural food coloring itself can all affect the color and consistency of your sprinkles.