Color Flow Powder Vs Meringue Powder
Decorating By luv2cake Updated 3 Feb 2006 , 11:26pm by luv2cake
I bought a can of color flow about a year ago for a small project. I haven't used it since. I would hate for it to go to waste. Can I use the color flow powder in the place of the meringue powder in normal BC or royal icing recipes?
I hate wasting money!!
According to Wilton, if meringue powder is not readily available when making Royal icing you may substitute Color Flow mix. Mix and add approximately one teaspoon cream of tartar. Results may vary.
There was no mention of using it in buttercream icing.
Color flow does have a more concentrated egg white formula in it than Meringue Powder so if you decide to test it in buttercream you may not need the same amount as with meringue.
I have made buttercream icing leaving out the meringue powder and there was no noticable change in the icing. In fact, my Wilton instructor was pointing out to the other students in class that my icing was perfectly smooth because the meringue powder causes the icing to crust over allowing me to smooth it out. I think she almost died when i told her I did not add any meringue powder to my recipe because I was out of it. Also, i did not have any problems with my colors bleeding.
Quote by @%username% on %date%
%body%