& i understand it can be at kept room temp only but for how long? thanks for any input
If you use the meringue powder, about a month in an airtight container, even though my teacher claims forever. LOL But I refrigerate mine. And be especially careful if using raw egg whites for your RI. I would refrigerate it and toss it after a week in that case.
Enjoy your day!
Even though it doesn't go "bad" I have noticed that it is not as strong even the second day. I make each batch fresh, but I 1/4 the recipe.
I have kept with RI for as long as a year and I make it with meringue powder. I haven't used it for strings or work like that but others have stated that it's not as strong when rewhipped. If you've got some made, you could try it and see how it works. I hate to make royal icing because of the grease issue so I tend to keep it forever.
I usually keep it on the counter, with cling wrap over the top so no air can get to it, then with an air tight lid. I keep it only up to a week then rewhip but it's not the same consistency. I use both powdered egg whites and Wilton's meringue powder.
thanks for sharing...i asked because i always end w/ lots of extra when all i needed it for is to pipe on the script/text on the cake..it's quite tricky to half the recipe since i'm using raw eggwhites..i will try to use meringue powder next time, it's easier to half it , i guess