I have heard that you can use royal icing in the place of Colorflow. Is that true and what are the pros and cons of doing this?

Thanks for your help.

From what my Wilton instructor told me, you can interchange them. The Colorflow is stronger; Royal Icing tastes better! HTH!

Thank you so much for your response. I didn't want to have to go out an buy Colorflow today, so I'll stick with the royal icing.

According to Wilton Color flow is suppose to be stronger and have a more of a shine to it once dry.

I've used royal icing 90% of the time that I have made these, including a piece that was 8ins big, and haven't had any issues using the royal icing for them.

Colorflow has more of a sheen when its dry, whereas Royal Icing dries to a flat mat finish. The difference isn't that great so I always use Royal Icing - much more convenient.

Thank you Cookie4 for your help. I'm so glad I asked.

Thank you Cookie4 for your help. I'm so glad I asked.

Thank you TexasSugar. I'm glad to see that most decorators use royal icing. It's just so much more convenient and if it tastes better too, that's a plus. Appreciate your help.

Here's another thread with the exact same ? and some more answers for you.

http://www.cakecentral.com/cake-decorating-ftopicp-6473365-.html#6473365

I made some soccer balls,footballs and helmets for graduations cakes doing both. Honestly the royal icing was better plus I ended up putting the colors in small dixie cups, thinning them down and pouring the colors from that. I did them about a week ahead of time and made a couple of each (for breakage!) My instructor says she only uses color flow for the class she teaches.
Colleen