Royal Icing vs. Glaze

Hi, again! So sorry, but I cannot personally help much with this question. I don't like to use glaze much, because the absence of egg whites makes it slower to dry and more prone to colors bleeding. But, I have tagged @CookieCrazie to increase the likelihood of her seeing this post. She's one of the leading glaze experts/users, and I am sure she has some great tips!

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