My biggest hurdle to decorating is making icing. That's the part that drives me nuts, and to save time and get to to the part I love faster (decorating!) I'd like to make a large amount of white royal icing - both regular consistency for cakes and thinned for flooding cookies - and I'm wondering what's the best way to go about saving royal? Can I freeze this stuff? If I can, what's the best way to bring it back to working consistency? How long will it last in the freezer?
Or is it best that it just be kept in the fridge?