I am taking the Wilton Course 2 which is the RI course...I know that I can make and store the RI for 2 weeks, as long as it is air tight and also that you have to re-whip it when you are going to use it. So, my question is, how far in advance can I make it without having to re-whip it? The reason I ask this is I have to work midnights so I will get done Tuesday morning (which is class day)...and I have to go pick up my daughter at her grandma's and take her to nursery school...so, if I make it during the night (at work), and make sure that it is air-tight, will I have to re-whip it again when I get to the class? I just don't think I'm going to have time in the morning to actually make the RI...I might be able to find a few minutes to re-whip it, but that's it. And, I'm not sure if the Michael's store/Wilton Instructor will allow us to whip it there once we get there. Also, how long do you have to re-whip it for? I know it's 7-10 minutes, but not sure for re-whipping though. And what about adding more water to it? Do you have to do this?
Sorry for the many questions.
TIA
I think you can just stir it up a little with a spoon. And only until it looks the right consistency, not 7 to 10 minutes. When I did my coarse 2, I used the same RI throughout the whole coarse and it was fine.
Yes, make it and freeze it. It keeps for a while in there. RI start breaking down very quickly, so it doesn't keep very well even in the fridge for too long.
90% of my students make their royal icing the night before class, and we don't rewhip it. I think the rewhipping comes more into play when it sits for longer periods of times and starts to seperate.
I also just stir it up with a spoon. You'll probably be adding colors into it as you go along and so you need to stir it up then anyway.
Great thanks...I'll make it at work and then it will be ready for class that morning.
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