How do ya'll store royal icing to keep it from drying out?
I have a couple dozen cookies due tomorrow so I need to make some but I know I will have most of it left over and would like to use it next week when I have a BUNCH of cookies. Besides, I hate to waste ingredients. 
So if there are any suggestions for effective storage I would appreciate it!
Thanks! 
I put mines in tupperware that hasn't been used for anything else but that, put saran wrap directly(touching) over the icing and the cover.
I freeze my leftover royal icing all the time. I wrap small portions in plastic wrapped tubes, put the tubes in a freezer bag and then take it out as I need it. I give it a little whip or stir and it's just fine.
I've used it like this for swiss dots, bead borders or simple scrolls. I haven't used it on my sugar cookies like this so I don't know if the freezing would affect the texture for that purpose.
I haven't found any noticeable difference once it has thawed. It doesn't get solid when it freezes, just gets hard like ice cream. Once it reaches room temperature and I refresh it with my mixer or spoon, it's just like new!
Just give it a try with a small amount to see if freezing works for you. It's worth a shot!
I put mines in tupperware that hasn't been used for anything else but that, put saran wrap directly(touching) over the icing and the cover.
This is what I do too.
Be sure to re-beat (is that a word? LOL) remix or whatever, the icing before using again. It tends to separate.
Wow, I wish I'd known this months ago - would save sooo much time when only needing a tiny amount of RI.
BTW I try not to store in plastic containers since I read something about plastic doing something strange to the icing. I bought a bunch of stainless steel bowls from the $ store instead.
Thanks for the info.
Quote by @%username% on %date%
%body%