RI can be stored. I like to keep it in a glass container with a tight lid. The glass container must be absolutely grease free.
Once you store it, you will usually need to re-whip it before using again.
You may also notice it breaks down and seperates, but it can be stirred/whipped back together again.
I'm not sure exactly for how long, I've stored it for a week or so. I make it with meringue powder and not real eggs, so that might make a difference.
I have frozen RI in the past, works great. Put it in a ziplock bag with all the air expelled and pop it in the freezer.
Really? This is great if you can...I hate making RI because I don't use much of it and it goes to waste. Do you use eggs or powder? And I assume you rewhip?
You know, come to think of it...I watched a lady on a local news show quite some time back...and she did some fondant cut-outs and glued them on with RI she have frozen in a ziplock baggy. She didn't re-whip it though.
I've wasted so much RI over the years....I rarely make it anymore. Good to know I can freeze it...because I will! Thanks all.
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