I was hoping to make the icing ahead of time since I won't be where I have my mixer - and put it in zip lock bags to put into the icing bags to frost the cake when we're there. (This is for a cross-country trip/flight) Will the icing be ok? I won't have to re-mix it first, will I? If I do, would a hand mixer work or is it too wimpy?
I thought I'd better make sure my hairbrained idea will work before I really mess this all up!
I make up large batches of icing, put them in a large ziplock baggie and store it in the freezer. When I need icing for a project, I take it out, let it thaw and put it back in my mixer bowl. I mix it back to a creamy texture. I have also used the icing straight from the baggie. I open the baggie and use my spatula to mix it up.
I have also traveled with icing in baggies. I started out with it frozen, and it was ready to use hours later. If you are using an icing that must stay refrigerated, then being out for a long time may not work.
I can take it frozen, and I plan on using freeze-packs and insulated carriers to take it (checked) on the plane, so I think it should be good that way. As long as I don't HAVE to have a mixer once I get there - I just needed to know it can work.
You may not be able to check it in as carry on luggage. I know some folks who had to leave fondant behind, could not carry it on board. You can probably put it in check in luggage.
To store it would probably be ok, but just speaking from my own personal experience, I wouldn't try using the bags as an icing bag. They will burst on you. Ask me how I know this