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.
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.
Why do you think it's not edible? There is nothing wrong with RI made with egg whites
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.
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.
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