I just started taking the Wilton courses and I asked the instructor about luster dust and what she uses to mix them with. She told me that you can only use alcohol because if you use lemon juice it will eventually curdle. My question is if this has happend to anybody? I have done this and not noticed anything but the cakes were eaten faily quickly. Are there any alternatives to alcohol because we are a non-alcoholic family?

I have used lemon extract, no problems.... what is she talking about lemon juice I don't think she knows what she is talking about.
If you read the labels of vanilla, and most other extracts they all contain alcohol. So it will evaporated and you really are not consuming it.
I used Vodka and gin which is much cheaper but is gross to smell while working with it so I found a deal on lemon extract.

I have used the wilton clear vanilla and have'nt had any problems.

One other thought on the alcohol is it is possible maybe nobody will eat the things that have the luster dust on it. Just take them off.

The only problem with lemon extract is it leaves behind the lemony taste. If you can find other clear extracts that you like the flavor of that would work. Ideally vodka is best or grain alcohol because it leaves no aftertaste.

Thanks for your input, this helps out lots...