I made a half batch of this icing and maybe that was the problem. I just barely had the meringue powder to do it.
How hard is this icing supposed to get?
How do you store it?
How long will it keep?
This icing tasted really good on the No Fail Sugar cookies. It did not really get any harder than a crusting buttercream. SO, I am guessing this icing can not be halved. I made it the day before and put in a plastic container. It started to look like it was separating. I used it still and it crusted good. I would rather use this than royal for sure.
I made a half batch of this icing and maybe that was the problem. I just barely had the meringue powder to do it.
How hard is this icing supposed to get?
How do you store it?
How long will it keep?
This icing tasted really good on the No Fail Sugar cookies. It did not really get any harder than a crusting buttercream. SO, I am guessing this icing can not be halved. I made it the day before and put in a plastic container. It started to look like it was separating. I used it still and it crusted good. I would rather use this than royal for sure.
I have successfully made a double batch and half a batch of this icing. Just remember to keep all the proportions the same.
If you make half a batch use 2.5 - 3 T of water. I made mine with 2.5 T of water.
The icing crust over really well on the outside but the inside is really nice and soft. It's hard enough to stack the cookies. I let my cookies dry over night this way i Am certain that they are totally dry and will not get squished. I also use the mimimum amount of water called for.
I usually make my icing the same day I am going to use it. But i have made it a day in advance and placed it in an air tight container with a piece of plastic wrap on the surface of the icing to prevent crusting. I left it on The countertop and it was fine.
About the separation, you had too much water in your recipe. Adjust it by adding a bit more sugar.
As for how long it will keep I am not sure. i like to have my cakes, cookies And icing as fresh as possible. So usually dont make them to far in advance. But I imagine you can place it in an airtight container and put it in the freezer. Thaw it and rebeat it before using.
I just used this for some cookies and was wondering the same thing. I made it and decorated the cookies on Sunday. I was leary of the icing becoming hard enough to stack because it is different then royal, but I tested a couple ext rra cookies and sure enough, they stacked no problem. Ofcourse if you apply alot of pressure they smushed, but to stack or bag, it worked. I let them sit out for a day and some just to make sure they were dry. MyI olny concern was how long is to long?
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