I bought some Wilton Color Flow to use on some cookies. Imagine my surprize when I got home and read the ingredients: egg white and sodum lauryl sulfate ( whipping agent).
Is seems Wilton interchanges Color Flow with Merinque. SO, if I am not making marinque (therefore not needing to whip) can I simply use powdered egg whites from the store ?
I do plan to make 2 batches and test. The color flow was not that expensive since I used a 40% coupon, but in the future- the store-bought egg whites are cheaper.
Someone told me once what the difference would be, and I'm wracking my poor forgetful prego mind for it....I want to say that it is just shinier with the color flow, while the egg white will be matte. Don't hate me if I'm wrong.
@Bskinne - I think you're right that the difference is shiny vs matte finish.