Ambrosia Posted 8 Aug 2005 , 9:03pm
post #1 of

I am starting Course 2 of the Wilton class at Michaels tomorrow. I was told to make some Royal Icing for the first class. I work tomorrow during the day, so I have to make the icing tonight. How should I store it overnight and throughout the day, so it is still good for making flowers in class?

I am using the Wilton Meringue Powder recipe. Can it/should it be refridgerated?

4 replies
SweetArt Posted 8 Aug 2005 , 9:17pm
post #2 of

I just put mine in a tupperware container with a piece of plastic wrap between the conainer and lid. I just stir it up a little before using it. It doesn't need to be refrigerated. It always works great. thumbs_up.gif

Ambrosia Posted 8 Aug 2005 , 9:46pm
post #3 of

should the plastic wrap be right on top of the icing to keep air out or does it matter?

abbey Posted 8 Aug 2005 , 11:23pm
post #4 of

just across the container is fine. Good luck with royal. Making flowers in where the fun begins in the wilton classes I think!

SheilaF Posted 9 Aug 2005 , 1:47am
post #5 of

I just put mine in an air tight container as well. I was never told to use plastic over it before putting the lid on and I've never had any problems. Have fun at class!

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