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Substituting Color Flow for Meringue Powder in Royal Icing?

post #1 of 2
Thread Starter 

I am going to be baking a lot of cookies, and one of the recipes has a royal icing recipe attached to it. It calls for meringue powder, which my local craft store was out of and I instead bought color flow. I tried to look around on how to make it work as a substitute, but all I found was that color flow was made to dry harder and meringue powder has cream of tartar in it. What I want to know is can I add some cream of tartar to the color flow to make it work better in the royal icing? If so, what are the proportions I need to add it in? I am starting the cookie baking on Tuesday, so please respond before then!

post #2 of 2
I found an answer elsewhere: http://www.wilton.com/blog/index.php/your-holiday-cookies-will-shine-with-color-flow/ The author states "You can use thinned royal icing made with meringue powder to get a similar effect."
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