I've always made my royal icing from egg whites but recently I'm considering using meringue powder for safety and durability. I've read that some powders are tastier and easier to work with than others. Does anyone have experience with powders that can be purchased in bulk?
BRILL - Henry & Henry/CK (same thing) - Rich - Others?
Do they stay white? Dry fast? Stay shiny? Taste good?
I doubt there's much difference between any of them
Do you use meringue powder K8memphis?