...Made from the recipe on here.
I wont be abke to use it until tomorrow at the earliest.
Just thought I neede to ask before I mixed it up.
TIA
I've just started using royal in my Wilton 2 class. I mixed up a batch last week and stored it in tupperware containers with a piece of plastic wrap touching the surface of the icing. I made it the day before class, and still used it 5 days later and it was fine. Just stored at room temp.
ok..somethings wrong! The recipe on here says 2 tbl of water....I'm up to 5 and there is no way this stuff will "pipe".
Now what!?
Sometimes it is very dry, like forced hot air heat, and sometimes it is about how moist the ingredients were to start. Were your ingredients around long?
How long have you mixed it for? You could give it a few minutes more and then add some drops of water to it.
My student last week had the same problem and it was a mix of not enough water and air too dry as she did not keep a damp cloth over the mixer as she worked.
Hope this helps,
Junebuggey
ok..somethings wrong! The recipe on here says 2 tbl of water....I'm up to 5 and there is no way this stuff will "pipe".
Now what!?
What recipe are you using?
Wilton's recipe is 1lb powder sugar, 3 Tablespoons Meringue powder, and 5-6 Tablespoons water. (Though on rainy or humid days you want to start with less water.)
Wilton says royal is good on the counter stored in an airtight container for 2 weeks. I've kept some longer and used for displays, but didn't see anything wrong with it. Just make sure you are storing them in air tight containers. You can also lay a piece of plastic wrap over it before putting a lid on to help keep more air off it.
royal icing can certainly be stored in the fridge. Place a piece of cling/glad wrap over the icing so that it is touching and there are no gaps, then place a lid on the container or cover the bowl with a sheet of wrap.
When you need to use it, you will need to give it a quick whisk again to bring it all together.
If its made from fresh ingredients and not packet stuff, it is a good idea for it to be in the fridge.
I believe the packet stuff you just add water to can sit at room temp.
ok..somethings wrong! The recipe on here says 2 tbl of water....I'm up to 5 and there is no way this stuff will "pipe".
Now what!?
Simply add more sugar to the recipe in order to thicken it back up.
Royal icing can sit out for up to 2 weeks (out of direct sun light of course). As an WMI - that's what I tell my students. You can freeze it also for quite a while. I learned that here, tried it, and found you can teach an old dog new tricks. If you freeze it - take it out when you are ready to use it - let it come up to room temp. (still sealed airtight). You will need to re-whip it a little to get it back up to the right consistency. Wilton doesn't tell you this and I don't know why.... but now I tell my students the added tidbit of useful info about freezing. good luck in your course 2.
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