I love working with RI, but think it tastes like sweet chalk!! I use the traditional recipe of meringue powder with powdered sugar and water. Lately I've been adding some vanilla in place of some of the water and some corn syrup when thinning it to flood...but, it still tastes like sweet chalk. Does anyone have a recipe for something they use in place of RI but that actually tastes like yummy frosting??? HELP!

I use half vanilla extract and half almond extract and it tastes much better.

I use Antonia 74's RI recipe combined with all-natural flavoring from Spices Etc. As I am a bit rushed, I am going to just cut and paste the information if you would like it from another thread. The flavorings have really made a difference for me and I get rave reviews. Here it goes:

I absolutely love the all-natural flavorings from Spices Etc. A lot of my cookie friends use them as well. I like it in my dough and/or my RI It adds a lot of variety to my cookie offerings and I get great reviews.

I have used, and liked, Coconut, Lime, Orange, Cherry, Lemon, Pumpkin Pie Spice, Two Fold Vanilla, Raspberry, Root Beer, Maple, Toffee, Pomegranate, Chocolate (fab for a deep tasting chocolate cookie) and more. I also love, love, love their Clear Vanilla. It is perfect for when I need a flavoring in my RI that will not compete with the cookie flavor or when I am doing white or a light colored RI(no color tint as with normal vanilla). I need to order more today as snowflake/snowmen cookies are just around the corner!

If you ever want to check them out for the future, here is a link to the page on their all-natural flavorings and extracts:

www.spicesetc.com/category/Natural-Flavorings/a

As well, here are the codes for a first time order:
CC9 flat rate shipping of $4.95 for orders within the US only
AKT9 15% for US or international orders (discount taken before shipping costs)

Choose the one code that applies to you or what you want and enter it at the beginning of checkout and then continue on.

The Flat Rate shipping will be the first option for shipping under the billing information and the 15% off will show up when looking at the summary.

Hope this helps!

Happy baking,
Tracy

I also understand that RI made with real egg whites taste different than the powder stuff. You can also use pasteurized egg whites for this. I plan on trying a taste test soon.

I read before on CC that store brand PS has more corn starch in it and to only use the highest quality, like Domino. BTW, Walgreens has PS and BS on sale until 12/4 in Florida for $0.69 a pound.