My biggest hurdle to decorating is making icing. That's the part that drives me nuts, and to save time and get to to the part I love faster (decorating!) I'd like to make a large amount of white royal icing - both regular consistency for cakes and thinned for flooding cookies - and I'm wondering what's the best way to go about saving royal? Can I freeze this stuff? If I can, what's the best way to bring it back to working consistency? How long will it last in the freezer?
Or is it best that it just be kept in the fridge?
Thanks!
Stephanie
