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Store it at room temperature in an airtight container, with a piece of saran wrap pressed over the top of the icing. You can store it for up to 2 weeks that way. Before you use it, you'll have to whip it again (you can do it with a spoon). When it's stored like that, it gets kind of airy and puffy..like marshmallow fluff. Stir it real fast with the spoon and it will go back to normal. 
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