what do most of you prefer royal icing or color flow for decorating?

depends on what you're making...what are you making?

Never used royal, only color flow. Is one stronger than the other? I thought I read somewhere that colorflow was stronger but would like to hear from someone that has had experience using both.

royal icing for me. Color flow is not available where I live.

Never ran into a situation where I needed to use color flow.

It really does depend on what you are making. Colorflow is a bit stronger than Royal icing and dries with a shinier finish than royal. Both of these icings are used when you want to be able to have decorations dry hard. They can be piped in advance and set onto cakes later. Sometimes royal is used for detailed piping work onto fondant because it dries and keeps a very defined and crisp look. Both are made in generally the same fashion -- Royal is made with egg whites and cream of tartar (or meringue powder) and color flow is made with plain egg whites - no cream of tartar (or albumen powder) so that a meringue does not develope.