I made some RI last Sunday (Dec 11). I used a recipe that calls for meringue powder (not fresh egg whites). I'd like to use it to make some decorations for a cake for Dec 24 - is it still safe to use? It will have been almost 2 weeks.
My internet research has been conflicting.
I attend a college baking course and they use royal icing a couple of weeks after its made. I think it's ok as you're not using real egg and as long as its stored correctly (think they store theirs in the fridge).
Hope this helps
If it smells fine, I'd use it. If it smells off, I'd toss it and make new one.
Wilton says their recipe is good for two weeks. You'll just need to mix it up really good.
The only thing I have noticed is that for me, white royal turns more off white after it sits.
I agree with chelleb but then I tend to take the shelf life of most things with a grain of salt. If it doesn't smell or taste off, it's still good.