Storing Color Flow N Royla Icing???
Decorating By mamastacy Updated 15 Jan 2006 , 2:04am by antonia74
if made w/ water will store nicely on counter remembering that:
1) cover VERY tightly (i take plastic wrap and push it down onto RI/CF and then put on lid of bowl (is use those gladware/ziplock bowls)
2) you will have to stir it up, esp. the RI, before using.
(shhhh....don't tell anyone, for longer storage I've stashed mine in fridge and even freezer....just let come fully to room temp and stir. May have to add some drops of water to get "just right" consistency)
OOOO Thank you guys so much!!! i have got to make it for course 2 on monday and yes i will be making them with water thats the only recipe i have 4 them. i got the wilton set of bowls w/ lides . so i could use them for the color flow and royla icing only. i just wanted to make it now, so i could play around with it and try making some flowers.lol.
Again Thank You'll !
Stacy,
I store smaller amounts in Ziploc bags and push all the air out before sealing. I like that they lie flat and I can quickly see the colour in each bag.
ok...here's a far out thought.
I wonder if you dropped a coupler in the bag first and shoved into one corner with ring on outside, then filled and sealed, could you later just clip the bag, add tip and pipe without the mess of tranfering to parchment?
technically...yes.
But if your royal icing sits at room temp for just a couple of days, you'll notice it separates into a thin liquid and a thick clump of icing. This has to be re-beaten before you use it again...and sometimes just a touch of extra icing sugar needs to be added to thicken it back up to consistency.
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