Royal Icing Ahead Of Time?

Decorating By SueW Updated 8 Oct 2006 , 5:48am by pookster

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SueW Posted 7 Oct 2006 , 5:20pm
post #1 of 10

I am just starting Wilton II and on Tuesday we need to bring in a bunch
of royal icing already tinted. Can I do this ahead of time? I'd like to make it on Monday because I won't have the time on Tuesday. Do I leave it out or put it in the fridge? Any help is apprecited icon_smile.gif Thank you

9 replies
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JoAnnB Posted 7 Oct 2006 , 8:27pm
post #2 of 10

You can make it ahead, tightly sealed on the counter, HOWEVER, it will most likely need to be re-whipped before you use it. Plan for that, and it will only take another minute or two to get it ready.

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zoraya Posted 7 Oct 2006 , 8:37pm
post #3 of 10

I've always made & colored ahead of time. Just keep in an airtigt container and stir well again with spatula before filling bags.

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redpanda Posted 7 Oct 2006 , 8:44pm
post #4 of 10

I've made it ahead of time, and just stirred well with a spatula before use, just like zoraya. I do have to adjust the texture with more confectioner's sugar, usually.

RP

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SheilaF Posted 7 Oct 2006 , 9:06pm
post #5 of 10

I always make it in advance too. Airtight container out on the counter.

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luv2giggls Posted 7 Oct 2006 , 9:12pm
post #6 of 10

For my class I ALWAYS made and colored it in advance. I just put it in a glass bowl with lid. But I was told to put a piece of wax paper over the icing before putting the lid on it. But I don't remember why they said to cover with waxed paper first. =)

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CupCake13 Posted 7 Oct 2006 , 9:46pm
post #7 of 10

I believe the Wilton recipe says it keeps for a month. It does last a long time. Just keep it airtight or it turns to plaster-cement and hard as a rock!

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zoraya Posted 7 Oct 2006 , 10:09pm
post #8 of 10

the reason for the wax paper is so that any icing that gets on the rim won't dry into a hard crust and fall back into your icing when you open it. that way you don't get any "chunks" in your icing. I've usually do plastic wrap over them before closing and have kept it up to 3 weeks so far on the counter.

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SueW Posted 8 Oct 2006 , 12:25am
post #9 of 10

Thank you , thank you, thank you everyone icon_smile.gif I will follow all your tips and feel much more prepared now thumbs_up.gif Actually, one more ?, should it be a certain consistency once it is done? I am not sure how it should look and I don't want to bring a whole tub of bad icing icon_surprised.gif

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pookster Posted 8 Oct 2006 , 5:48am
post #10 of 10

i always make mine in advance...i just put mine in a bowl and then cover it with a damp cloth and some saran wrap.... i know it's ready when it forms peaks...just like merange.

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