Do you all use white colouring for your royal icing or just leave it uncoloured. So far I leave it untinted but wondering if there is such a thing as white colouring.
My icing is usually quite white without any added coloring, and stays that way a long time. (I swear by the addition of cream of tartar, which makes white/colors more colorfast.)
But, yes, every food coloring brand has white coloring. I sometimes add it to my icing, but usually only when I am stenciling on a dark color (because that icing is more likely to show through the untinted white). When I've added it to flooding icing, I've found that the icing takes a lot longer to dry all the way through - which may be because of all of the titanium dioxide in the white; it seems to make the icing more viscous too.