I always try using the search before I ask but it never really gives me what I really want so............
I made some royal icing about a month ago ~ would this still be good to use?
Its been sitting in rubbermaid containers and before sealing it I put saran wrap on top of the icing.
If stored properly RI can last several weeks. JMO but if it's a month old, personally I would toss it. Others may feel differently.
Is the icing able to "come together" when you mix it? I would say as long as the sugars aren't crystalized you should be okay. We used our icings in Pastry School the entire session (made on the first day of class and used for the whole quarter) just remix as needed.
Thanks for responding. The Parsons Wife ~ the RI mixed back together with no problem and looks the same as if I just made it. I even tasted it twice and it didn't taste granually like the sugar was crystalizing. Nothing looked funny about it at all.
What is the proper way to store the RI? I've read that RI should be stored in glass containters only. But my Wilton instructor said plastic was ok if the icing was made with MP and not eggs.
I had some left over from class last Friday night. I put them in a ziplock baggy and left them on the counter. Is that okay?
The Royal Icing can actually be stored up to two months (although my limit is 1 week) but what I've found is that the sugar continues to soak up the liquid, becoming more and more liquid -- for example in our cookie class I had a medium/thin consistency for both outlining and flooding and low and behold after a month (we had some leftover from one class to the next), we wanted to use the leftover and it was WAAAAAYYYYYYYYY too thin, to the point where it just ran off the cookie. Now I just make it fresh every time and call it a day.
As far as storing, I've found that RI does maintain its integrity better if stored in a clean glass container. It doesn't separate as much and it whips up better. Ideally you only want to store it for a week tops to preserve the integrity.
What I did as far as storing ~ put RI in small rubbermaid container (plastic) and then pressed saran wrap on top/against the RI and then put the airtight lid on.
When I went to stir, yes it had separated somewhat but I just took a fork and it mixed together very quickly. When I stored this to begin with it was flooding consistency and it didn't appear to have thinned more but then I didn't try to flood a cookie with it either to actually notice if it was thinner which of course may be the case. I'm going to try it in a couple days so I'll see if I notice a difference
And remember, any oil at all will break it down, so if the fork you are using, if you've touched the prongs that in and of itself will give enough oil to the icing to break it down. (Don't ask me how I know that...
) RI is sooo tempermental!!
My RI separates so quickly and does not look edible after a week or so. I do use the Ziploc plastic containers and I wonder if that is why. The last time I dumped it and was washing the container, I noticed that where the icing had touched the plastic, it had changed the color of the container from more of a clear to whitish. I think I need to invest in a glass bowl with a lid. Not sure what's going on there.
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