Cake Central › Cake Forums › Cake Talk › Cake Decorating › Royal Icing questions
New Posts  All Forums:Forum Nav:

Royal Icing questions

post #1 of 5
Thread Starter 
I am starting Course 2 of the Wilton class at Michaels tomorrow. I was told to make some Royal Icing for the first class. I work tomorrow during the day, so I have to make the icing tonight. How should I store it overnight and throughout the day, so it is still good for making flowers in class?

I am using the Wilton Meringue Powder recipe. Can it/should it be refridgerated?
post #2 of 5
I just put mine in a tupperware container with a piece of plastic wrap between the conainer and lid. I just stir it up a little before using it. It doesn't need to be refrigerated. It always works great. thumbs_up.gif
post #3 of 5
Thread Starter 
should the plastic wrap be right on top of the icing to keep air out or does it matter?
post #4 of 5
just across the container is fine. Good luck with royal. Making flowers in where the fun begins in the wilton classes I think!
post #5 of 5
I just put mine in an air tight container as well. I was never told to use plastic over it before putting the lid on and I've never had any problems. Have fun at class!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Royal Icing questions