I'm having an issue with meringue powder royal icing that I stored in the cupboard. I made it a week ago and with the exception of one day (when I was cooking) the temperature in my kitchen is in the high 60s. I just took the RI out and noticed that it separated. Is it still safe to use? Does anyone know why it happened? Am I better off storing it in the fridge?
I've used it. Made a big batch of orange RI for halloween cookies and had a bunch leftover. Had no idea if RI could be stored or not, so I covered it and set it aside. About a week later, I uncovered it. It had a solid "crust" on top but when I broke thru, underneath it was a syrupy consistency. I gave it a big stir and the RI came right back to the right consistency. Used it on the cookies I was making for family and everyone agreed it tasted fine.
Thanks so much!!
Thinned royal icing will separate into three distinct layers when left to sit for an extended period. Untinted, the top layer is fluffy/spongey/marshmallowy, the middle is a pale yellow runny liquid and the bottom is thick/dense/solid. The separation process will start within 24 hours or so.
Indydebi's right, it just needs to be re-mixed. About 6-8 minutes with the beater/paddle attachment of the mixer and it's good to go again. Add a few tsp of water or a few tsp of icing sugar to adjust the thinness/thickness again if need be.
No need to store it in the fridge, I find that thins the icing and distorts colours over time. It's not perishable, it can stay in cool/dark storage for weeks.