All the recipes I have made or seen make way too much. Does anyone have a recipe that makes less than a cup or can I make it and keep it for a week or so?? Thx

It will keep but not much longer than a week - if that.
I alway store it in a well sealed glass jar to keep andy and all air out, which helps preserve it.
I always used the Wilton royal icing recipe but cut it in 1/2 and even cut *that* in 1/2. Soooo that means if the recipe calls for 1 cup of some ingredient, then you use 1/4 C; If it calls for 3 Tablesoppns of an ingredient, use 2 & 1/4 teaspoons, etc etc w/all ingredients.
Depending on how it's going to be used, I had also just added a few drops of water to powdered sugar until it is workable and used that. This won't work if it needs to hold it's shape/be pipeable but is o.k. if just glue-ing something etc.

Agreed, I half the Wilton recipe -- works well for me. However, I use one consistency -- flooding consistency and royal icing will keep soaking up liquid, making it more liquidy as time goes on. Just be aware of that.

Great tip....when I want just a little it is because I am just glueing or writing a little bit...I will just mix the conf sugar and water and try that!! Thanks so much for your responses!!

Im afraid to make it in half recipe for fear it will not work.....so what I do is make a mess of royale icing flowers from my grand daughter..she absolutley loves ri haha

That's why I keep a bag of the mix on hand for small jobs. Sprinkle some in a bowl, add a few drops of water...bam. No waste.

I have one of Kerry Vincent's cake decorating books and it says that you can freeze Royal Icing.

Quote: "When only small amounts of royal icing are required, make up a single recipe of royal icing, then divide it onto generous 1 tsp increments. Double bag, and place in the freezer until it is required"

Yes, beat it until it peaks. Also rebeat after you refrigerate or freeze it.

whats ck?

The "CK" in CK Products stands for Country Kitchens.

ahhh thank you