I have stored mine for 2-3 weeks with a good sealing container.
I have kept the icing used in the tutorial "how to bake and decorate cookies" on the homepage for up to a month in an airtight container on the counter. You just have to remix for the full amount of time to get the consistency back. RI shouldn't be stored in the fridge.
Okay, I have been wondering about this myself. My Wilton course II book says "store in an air-tight container for up to 2 weeks. To reuse, beat on low to restore original texture." Then on the next page it says "Recently there have been some questions whether or not meringue powder or color flow should be refrigerated once it is open. Although these products are much safer than raw egg whites, Wilton recommends refriderating them once they are opened to avoide any possible health risk. This is only a recommended precaution and has not been proven to be a health hazard either way. Simply place the entire can inside a zipped plastic bag, and place in the refrigerator."
Here is my question, if they are concerned about meringue powder being left unrefrigerated, what does that mean about royal icing. Wouldn't the water being added to the merinque powder be more a health issue then just the powder in it's unmixed state?
BTW, the can of Wilton Meringue Powder doesn't say anything about refrigeration.
I believe the sugar acts as a preservative for the meringue powder. All of wilton's books say that you can make royal icing flowers and store them for months. It's also said NOT to refrigerate them since the moisture will break down/soften the decorations.
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