Essentially just dried dots of icing, candy buttons are super easy to make and fun to share! But if you want to end up with something pretty you’ll need a steady hand and super small cut in the frosting bag. If your dots get too big (and heavy) they won’t stay attached to the paper. And where’s the fun in that?
DIY Candy Buttons (adapted from Crazy for Crust)
1 1/2 cups powdered sugar
1 egg white
Red food coloring (or color of choice)
- Cut parchment paper into twelve 2×11” strips. If you use a roll, cut strips ahead of time and lay something heavy on top of them to flatten them out.
- Beat powdered sugar and egg white by hand or mixer until thick and smooth, about 4-5 minutes. If you are making different colors, divide the icing into separate small bowls.
- Drop 3 drops of red food coloring into your mixture (or two per color into each bowl) and stir. Color will darken as buttons dry. Place frosting into a ziploc bag and seal.
- Snip the corner off of one bag at a time (try to cut as small as possible), and pipe small dots of candy onto the prepared parchment paper. Repeat with the other bags if using multiple colors. Let dry for several hours or overnight. Cut strips into desired lengths and share (or eat!).