Homemade Sprinkles

Create your own vibrant raspberry-flavored sprinkles using freeze-dried raspberries, powdered sugar, and egg whites. These homemade decorations add a natural pop of color and flavor to any dessert.

4 servings

8 hr 28 min

Published October 4, 2025

Ingredients

•½ cup freeze-dried raspberries
•¼ cup powdered sugar
•½ teaspoon dried egg whites
•⅛ teaspoon kosher salt
•¼ teaspoon lemon extract

Cooking Instructions

1.
Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.
5 min
2.
Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.
3 min
3.
Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.
5 min
4.
Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.
15 min
5.
Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2-2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.
480 min
6.
Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.

Cooking Instructions

Pulse raspberries in a food processor until finely ground (you should have a scant 1/4 cup). Sift powdered sugar and raspberry powder through a very fine-mesh sieve into a medium bowl; discard raspberry seeds.

5 min

Whisk dried egg whites and 1 Tbsp. warm water in a small bowl until frothy. Whisk in salt.

3 min

Pour egg white mixture into raspberry mixture and stir with a spatula until thick but fully incorporated. Stir in lemon extract. Mixture should be smooth, satiny, and very thick; if it seems too stiff to stir, add 1/2 tsp. water.

5 min

Fit a pastry bag with a #2 round icing tip, if using. Transfer mixture to pastry bag or plastic bag (cut off 1 corner before piping to make a very small opening). Pipe long, straight lines, small hearts, dots, letters, or any other favorite shape onto a parchment-lined rimmed baking sheet.

15 min

Let sit at room temperature until hardened, at least 8 hours or up to 1 day (to speed up drying, you can also bake sprinkles in a 150°F oven 2-2 1/2 hours). Break sprinkles piped into lines into various lengths, if desired.

480 min

Sprinkles can be made 1 week ahead; store in an airtight container at room temperature.