I really like the poured icing , corn syrup based, but absolutely HATE making icing, all icing actually which is why i make it in bulk, is there a way to make the poured icing in bulk to keep on hand for last minute cookies. Next question, how long will royal icing keep and what is the correct process for doing so Thanks for the help!!! 
I use Antonia's...only for piping on MMF though. It's easy to make AND easy to store! I just make up a batch of white and store in a big Zip Loc container on a shelf... color small batches as I need it. Each "seasonal" color I make a half a batch of. It doesn't sit around too long before I use it, maybe a week? Never had a problem with it separating or anything!
HTH!
I use Antonia's...only for piping on MMF though. It's easy to make AND easy to store! I just make up a batch of white and store in a big Zip Loc container on a shelf... color small batches as I need it. Each "seasonal" color I make a half a batch of. It doesn't sit around too long before I use it, maybe a week? Never had a problem with it separating or anything!
HTH!
What's the difference between Antonia's icing and plain old royal icing?
I have a friend who is looking for a cookie icing recipe to use at home. I use rolled buttercream, but she doesn't want something that has to be rolled out. I know when I was trying out cookie icings I made RBC and another which I vaguely remember being called Antonia74 cookie icing. I don't remember it drying as hard as royal though.
How do you soften the royal icing back up? mine got crunchy on the top.... just add water to get to consistency you need? Also what is rolled buttercream....sounds good
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