Does anyone make string work using RI? Am I to understand that you do not use the same recipe that is used for decorations? Everything I've read says to use egg whites in the recipe. But if it isn't edible how do you decorate a cake with string work if it isn't edible Oooooh, so confusing.

The recipe I use for RI uses meringue powder instead of egg whites. I am sure there is a recipe on this site that you can use.

I don't have my recipe memorized........will need to look it up and then post it.

Sounds like you are looking at info from England where it is typical to use egg whites to make royal icing.
I have used royal to make stringwork. I have also used b'cream. One is as good as the other unless you are making Oriental stringwork.

3 tablespoons meringue powder
4 cups powdered sugar
6 tablespoons water
Beat all ingredients at low speed 7-10 minutes
Makes 3 cups

Jibbies

jibbies, I have that recipe and was wondering is it strong enough to do string work? I have read that you need something stronger to hold.

Because they are raw?

The only time I know of that you *might* need a strong RI is if you are doing curtaining or Oriental work.
The recipe posted on this thread is excelltne for any stringwork except those mentioned above.

I use my regular buttercream for everything, including stringwork, although as mentioned above, if you are doing very very intricate stringwork, a strong RI might work better for you.

royal icing, traditionally, is egg whites and powdered sugar. This is all I use, and it is perfectly safe to eat. The only time I add anything to my RI is if I am doing construction (gingerbread houses, pastillage pieces, etc) I add cornstarch and cream of tartar to strengthen it. Otherwise, egg whites and PS for all applications... I just adjust the consistency to whatever I need.

There are different kinds of stringwork, some of them need to be stronger.
Specially for shows...some people mix the RI with gum arabic an one extra eggwhite for a stronger consistency. But typically is used for very fine stringwork.
EDna

Sorry guys, I agree with bafishr in that I am not comfortable using raw eggwhites in my RI. I have no problem using it in baked goods for my own consumption because I can control the storage of the product...but, I would not use it on items that I sell. Especially in our hot summer weather. There have been too many health scares with salmonella lately in the news.
Use meringue powder and flavor it with oils or extracts.