Royal icing is turning out to be a royal pain... I have only made it once before and when I did, it was to make the bows for a cake. I got it to hard, so I decided to try again and this time I can't get it hard enough... My question is, can royal icing be put in the frig? Has anyone done it before, because it is not hardening how I want it to in the frig.

Thanks

I tried putting it in the freezer once.. didn't work for me.. got soft when I took it out .. I had made a fence out of it... the fence collapsed .. so my experience w/putting it in the freezer didn't work lol

I try to avoid royal icing whenever possible! Not only is it tempermental, but it tastes pretty gross too. If you can get by without it, all the better. But I've never had a problem putting it in the fridge, especially since it calls for egg whites or meringue powder.

Oh, sorry, I didn't quite address your question - the icing might not be setting up right if, while you were making it, there was any hint of grease or oil in any of the bowls or mixing spoons. That also applies to the tips and pastry bags too, which are hard to clean completely free of grease. What a pain, huh?

Royal icing should not need to be refrigerated or frozen to dry hard. If you have a dishwasher, use it to remove grease from tips, couplers (if you use disposable bags), bowl, beaters, etc. If you don't have a dishwasher, use a really good degreasing dish soap like Dawn. You can also wipe everything with vinegar and then re-wash & rinse. Parchment bags with a tip are recommended for best results. I think it would be near impossible to remove the grease from my decorating bags. I am assuming by hard, you mean not drying hard properly?

Joshsmom said it. You are not supposed to refrigerate royal icing. The moisture breaks it down. I do freeze it though & it does fine. I don't freeze it until the flowers are hard. Then you can keep it in the freezer as long as you want.

You should store royal icing in a tight closed jar or tupperware bowl. I treat it just like color flow. I put a little saran wrap over the bowl then put the lid on it. You need to store it somewhere away from sunlight. I store mine in the cabinets. Sunlight lightens the coolers up. You can store it for a long time!

It takes a little time to get used to the consistency of royal icing. I use cornstarch to thicken it when needed. When you add water to thin it only use a drop of water at a time. I use a dropper for that.

When I make royal icing I make up 2 or 3 batches. Then I sit at the table & make flowers for days & freeze them. When I need some flowers I just get them out of the freezer & put em' on the cake. It is so easy that way! Since it does take a little longer to get the consistency that way is much easier to get the flowers made.

Always smart to have plenty made up in advance~