Is My Royal Icing Still Safe To Use?

Decorating By tsal Updated 20 Dec 2011 , 4:35pm by Herekittykitty

tsal Cake Central Cake Decorator Profile
tsal Posted 19 Dec 2011 , 11:23am
post #1 of 5

Hi,

I made some RI last Sunday (Dec 11). I used a recipe that calls for meringue powder (not fresh egg whites). I'd like to use it to make some decorations for a cake for Dec 24 - is it still safe to use? It will have been almost 2 weeks.

My internet research has been conflicting.

4 replies
almac87 Cake Central Cake Decorator Profile
almac87 Posted 19 Dec 2011 , 11:53am
post #2 of 5

Hello,

I attend a college baking course and they use royal icing a couple of weeks after its made. I think it's ok as you're not using real egg and as long as its stored correctly (think they store theirs in the fridge).

Hope this helps icon_smile.gif

chelleb1974 Cake Central Cake Decorator Profile
chelleb1974 Posted 19 Dec 2011 , 3:42pm
post #3 of 5

If it smells fine, I'd use it. If it smells off, I'd toss it and make new one.

~Chelle

TexasSugar Cake Central Cake Decorator Profile
TexasSugar Posted 20 Dec 2011 , 3:50pm
post #4 of 5

Wilton says their recipe is good for two weeks. You'll just need to mix it up really good.

The only thing I have noticed is that for me, white royal turns more off white after it sits.

Herekittykitty Cake Central Cake Decorator Profile
Herekittykitty Posted 20 Dec 2011 , 4:35pm
post #5 of 5

I agree with chelleb but then I tend to take the shelf life of most things with a grain of salt. If it doesn't smell or taste off, it's still good.

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