I'm going to attempt to make Royal again today ( first time came out like toothpaste and made all my roses droop into a soupy mess ) Could someone pleasse tell me how to store any leftover icing? In the fridge? On the counter? How long will it last? Thanks again and wish me luck!!!!!
What I remember from my Wilton class is: store in a closed container, on the counter (definitely not in the fridge) for up to one week...maybe someone else can verify this...GOOD LUCK!
Best to keep a piece of plastic wrap down on it then a lid in air tight container, stored it at room temp on counter whatever, long as it stays air tight it would keep forever i imagine...but i only keep it 14 days max...sounds like u got moisture in ur icing(humidity in the house) the slightest weather changes seems to make a difference here, course i am in the south...lol
Humidity will definitely make things difficult!!
Humidity is evil 
Bump
Really need to get started here and I'm wondering if the Wilton Royal is the best recipe for me to follow. It's the one I used last time and I only added 5 Tbsp of water instead of the 6 that is listed but it still didn't turn out. What is the consistency supposed to be like? Is it similar to stiff buttercream? Thanks again for all the help.
I have a lot of trouble with my Royal Icing too, it's very fussy about how much water. Weather really effects it as well so if it's humid the amount of water will change. The consistancy is not the same as the buttercream which is another reason I find it tricky. As with the others, I would suggest really washing down everything that is coming into contact with the icing to be sure there is no grease on anything.
Royal Icing can be tricky but not tough.
3 T Meringue Powder
1# confectioner's sugar
5 to 6 T warm water
Add to an impeccably clean mixing bowl. No grease allow on anything! Stir at slow to medium speed for 7 to 10 minutes.
Initially, the icing should look quite soupy. Don't panic. Keep mixing. At about 5 minutes, it should start to look like icing and will start to lose it's shiny appearance after 7 minutes or so. It's finished when it's stiff enough to pipe a rose and not shiny.
i use antonia's in the recipe area. use wilton meringue powder.
If your royal is more like stiff buttercream then you've mixed it too long. You should mix until peaks form....like meringue. I never leave my royal while it's mixing and get involved with something else because you have to watch for "that right time" to turn it off! I definately agree that humidity has something to do with the way it turns out!
I also make extra sure everything is grease-free by wiping ALL items used with a 50/50 solution of vinegar water. This includes my mixing bowl, paddle attachment, scraper/spatula, measuring cup/spoon, storage container.....EVERYTHING gets a wipe down before I even start making my Royal Icing. I also soak my tips in the vinegar solution and let them air dry before using.
Either use only disposable/parchment bags OR have a set of featherweight bags marked and set aside for use ONLY with Royal Icing.
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