My biggest hurdle to decorating is making icing. That's the part that drives me nuts, and to save time and get to to the part I love faster (decorating!) I'd like to make a large amount of white royal icing - both regular consistency for cakes and thinned for flooding cookies - and I'm wondering what's the best way to go about saving royal? Can I freeze this stuff? If I can, what's the best way to bring it back to working consistency? How long will it last in the freezer?
Or is it best that it just be kept in the fridge?
It takes about 10 minutes of hands-free beating with a mixer on medium speed to make a batch of royal icing with 3 egg whites. That will flood a LOT of cookies after you thin it down. You can wash dishes in the meantime...
You would do far better to learn to mix efficiently so that you do not waste icing by storing it improperly.