Ok... I have always used a Alpine and Icing based product for my icing. (no butter). And I have made some nice flowers. However these last few days I could not keep it cool enough to make some nice roses. So I finally for the first time had to make Royal Icing which worked out great. My question is how long will the extra keep and should I keep it cold????

Wilton suggests 2 weeks. No it doesn't need to be kept in the fridge, but you should rebeat it before you use it after it has sat.

Does it go bad? Is that why 2 weeks? Can you freeze it???

Alpine is a Hi Ratio shortening that is higher quality than Crisco. It does not break down so you use less when making your icing and it is not greasy tasting. Alpine is made for ICING! It is also made for frying and most of your upper end bakeries use it. It is so much better than crisco or other shortenings for cooking. I then use a Icing Base sold at my local cake store with Powder sugar and water for an icing that kicks butt.