Ok let me explain... I have worked with it before but have never had to store it... this time instead, for some WEIRD reason I made a FULL batch without thinking... I don't need that much (good golly what was I thinking?) ... so since I can't ICE with it LOL how do I store this much and how long will it last?

Refrigerate or not? How long will it last outside of the fridge and what do you NOT put it on that would cause it to break down...

Sorry so many dumb ??'s but if ya don't ask... ya don't learn


Thanks

Christi

It can be stored at room temp for short periods (like a week). I prefere to have it in glass w/a very tight fitting lid.
Are there flowers you can make to keep on hand? Yah, I know, you'd probably would prefere to have b'c flowers but maybe some daffs; lilies, petunias or such would be nice. Mini ranuckulas (sp???) are easy to make w/a super big leaf tip.
Or you can make run-sugar (colorflo) plaques that you can use for writing messages, names etc. Make some weird shapes to be 'taking' bubbles like in cartoons.

i've frozen it in the past -- in plastic tub w/ plastic wrap pushed down tight on surface to get out all air

thaw covered.

whip

use

thank you all

sorry to hijack, but when you use RI to make flowers, plaques, etc.. once dry, how long will they last?

need 6 beige lilies? I've got some leftover from my Course 2 class that I took 3 years ago.

(shows how often I do RI flowers!)

3 yrs, WOW! are they really still edible?? LOL

LOL -- I LOVE the candy dots! My boys recently got some and I'd forgotten how fun it is to pull off the candy, lick the paper that always sticks and then eat them... don't you have to eat like the whole streamer of paper to really feel like you've eaten something! LOL

and in all seriousness, i might be able to use those lilies. could you post a pic?

about 2 1/2 hrs, i think... i'm just outside of charlotte, in concord (about 5 minutes from Lowe's Motorspeedway - thus the Nascarville location LOL)

When I store royal icing, I cover it with a damp paper towel, then plastic wrap, and secure it with a rubber band and throw it in the fridge. It's got raw egg whites in it, I would never keep it out. Ewwwww.

my instructor told me RI flowers and all last forever. but i was told not to freeze or refrigerate and it lasts for up to 2 weeks if kept tightly sealed. hth

I make mine with meringue powder and store it in the fridge in a plastic covered bowl. It will sometimes separate if left for a long time but I have used mine up to 2 months later and it still works fine. If it has some crusting on the sides I throw it away.

I have RI flowers that are 7 years old stored in plastic containers. They still look fine and are probably edible, though I wouldn't eat them. I've used year old RI flowers on cakes. Once dried and if stored properly they probably last forever.

I tried the storing it with a damp (NEW) cloth on it .. and in two days it STUNK and I threw it away

My instructor told us that the flowers last pretty much indefinitely. Just store them where they aren't really exposed to heat, ie not on top of the microwave or fridge. If I remember correct as long as you use the meriguine powder keep it in an air tight container I do not believe if I remember correctly that you actually need to put it in the fridge. Keep an eye on it as it may begin to separate.

Some interesting facts on Royal Icing with Meringue Powder:

meringue powder, which is nothing more than dried egg white mixed with sugar, cornstarch and arabic gums to stabilize and bind it.

it's good to know that meringue powder is gluten free, safe from salmonella, and some brands are certified kosher. Meringue powder has a long shelf life (up to two years), as long as it's kept dry and not contaminated by dipping a wet or used spoon -- or icing-covered finger -- into it.

From Baking911 - Royal Icing can be made ahead. When storing it, make sure you keep it covered, airtight at room temperature, if made with meringue powder, or in the refrigerator, if made with raw egg whites. If already in a pastry bag, you can store as is as long as you put a damp paper towel around its tip, held in place with a rubber band. I like to put my bags in a larger airtight plastic bag, as well. If any of the Royal Icing has crusted during storage, it cannot be used. If too stiff after storing, rebeat with an electric mixer at low speed first. I've noticed that mixing thin icing for several minutes after storing tends to thicken it up, so add more liquid, a drop at a time, to thin it. If in a pastry bag, knead the bag until the Royal Icing is more pliable.

So at 7 yrs old they are fine - hopefully not dusty though!,...lol

Thank you guys


Thanks Sass for that bit of information

I'm sorry, I'm still a little confused though.

So does this mean that if I make a batch of royal icing w/ mer. powder that I can leave it in an airtight container on my counter for awhile. I usually only need it for "glue" for my bows so it takes me about a month to go thru an entire batch.

I'd keep it in an airtight container in the fridge. It will last longer if refrigerated.