Edible glitter adds sparkle and dimension to iced pastries, ice cream and many other foods. It can transform any simple dessert into a fairy-themed confection by making frosting flowers, blueberry muffins and even rice crispy treats colorful and eye-catching. Edible glitter can be expensive, especially if you plan to use just a little. By making it at home, you can make just enough for your project at hand. The most expensive ingredient is gum Arabic, a natural tree resin that keeps for a very long time.
Fill the bottom half of a double boiler with water and bring it to a simmer over medium-high heat. Place the top half of the boiler over the bottom half.
Pour 1 tbsp. each of gum Arabic and warm water into the top of your double boiler. Crack an egg and pour it through a separator to add the egg white to your mixture. Discard the yolk.
Whisk the mixture gently and slowly until all of the gum Arabic dissolves. The mixture should be a slightly cloudy white color.
Pour the mixture into the bottom of a glass casserole dish, scraping excess from the pan with a rubber spatula. Tilt the casserole dish back and forth to spread the mixture out evenly over the bottom.
Allow the mixture to cool for about 12 hours. Brace the edge of a razor against one end of the mixture and drag it slowly across the bottom of the dish, breaking up the dried mixture.
Place a sieve over the mouth of a jar. Pour the broken-up mixture into the sieve and tap the sieve against the inside of the jar’s mouth until all of the glitter sits in the bottom of the jar. Sprinkle your silver glitter over anything you like.