How Long Do You Keep Royal Before Throwing It Out?
Decorating By peacockplace Updated 2 Apr 2006 , 7:34pm by Jajam
I made a batch up a while ago, it's still in the container. How long can a batch of rayal sit before you have to throw it out? It's the wilton recipe with the meringue pawder.
I made a batch up a while ago, it's still in the container. How long can a batch of rayal sit before you have to throw it out? It's the wilton recipe with the meringue pawder.
You can keep this stuff for 6 months. Your going to have to rewhip it when you want to use it..
Not sure how long, but I know I've had some in a bowl for about 3 or 4 months and it's done fine ... I had to whip mine again too but it still worked fine 
Great! I was going to try heavenlycakes writing technique.Thanks for the answers!
The wilton course states that royal icing can only be kept for up to 2 weeks. Are you guys sure about the 6 months time frame? That would be great if that's the case! 
The Wilton course states that royal icing can only be kept for up to 2 weeks. Are you guys sure about the 6 months time frame? That would be great if that's the case!
Yes I am sure I did not take the Wilton class I took private classes and they is what they told me and I had done it.... I have been doing cakes since 1998 not that I am a pro by far.... LOL ... But knock on wood I have not had any trouble keeping it that long... NOW I use water for my liquid if your going to use milk I would not keep it that long.. Also make sure that you keep it in something glass.. Plastic hold grease and it will break it down.. Unless you make that contain and only use it with your royal you can use plastic that is new... I am one of the few that will not give you false information when it comes to cake decorating.. I am here to help others.. Not that I have seen anyone on here do that but there are some places they do ...
I am a little surprised to hear some folks keep royal icing for so long.
I have been taught that you need to make royal icing in a totally grease free environment: bowl, beaters, spatulas, storage containers, decorating bags, couplers, tips, hands, gel colors (don't use candy colors that are oil based, use icing colors that are water based.)
I have never heard of royal icing being made with milk. The fat in the milk I would think would break down the icing and prevent it from whipping up light and fluffy. Now, there is sugar glaze icing for cookies that is made much like royal, and it is made with milk and makes more of a glaze, not a true royal (fluffy, smooth) icing.
I believe you should not keep royal more than 2 weeks and it should be kept in a grease free container with plastic wrap pressed down on the surface and closed in an airtight container. Royal icing will begin to break down to a spongy consistency in a matter of hours and should be rewhipped or at least remixed to regain the original creamy consistency.
I do use plastic containers, but I buy a new set and write "Royal ONLY" in magic marker on the sides so I don't put ANYTHING else in them but royal or color flow icings! I even store them in a different cabinet so my husband doesn't use them to store leftover spaghetti sauce!
Once flowers/decorations made with royal icing are completely dry and hard, they can be stored in a dust-free container indefinitely.
I am a Wilton Method Instructor and this is how Wilton has trained us and how we teach our classes.
I am a Wilton Method Instructor and this is how Wilton has trained us and how we teach our classes.
And as I said I did not nor have I taken any Wilton Classes I learned the Lambath way of decorating.. That dose not mean Wilton is right nor does it mean that its wrong.. But we all learned different ways... I have been decorarting since 1998 7 years and it has worked for me.. There is a lot of things that Wilton tells you guys has to be done one way and that is not always true... Like I said I am not saying its wrong nor am I saying its right .... I am not trying to be rude just pointing out a few things...
I did take the wilton classes and in that they did teach well but they also teach in a way to keep you buying their products. I have stored my royal in a glass container and rewhipped it. it worked just great and it was over 3 months old and I myself did eat of the finished product.
Certainly everyone is entitled to their own opinion. That's fine with me. Maybe I am just overly cautious when using products with eggs in them. I don't want to take any chances.
When you are storing royal icing in an airtight container, are any of you refrigerating it or are you leaving it out at room temp?
The ingredients are listed on the can of meringue powder. Egg whites are the second ingredient. They are also considered a dry form of egg substitute. You can 1 or 2 Tbl of meringue to a batch of cake batter to make it rise higher and be firmer. It's like adding more eggs to the batter.
Well, obviously I haven't made any Royal icing, but I checked the CC recipes and see that one does indeed call for egg whites, and the other calls for, ta da, what else? Wilton meringue powder.
It does seem that nobody has had a problem with keeping it over a period of time! If someone has had problems, hopefully they will let us know. Janice
Hey ladycake... what is the lambeth method. I know I 've heard of it before. Can you tell me more about it?
When you are storing royal icing in an airtight container, are any of you refrigerating it or are you leaving it out at room temp?
I store leftover royal icing in the fridge so that it does not dry out, and so that it keeps longer in a liquid state.
When you are storing royal icing in an airtight container, are any of you refrigerating it or are you leaving it out at room temp?
its left out at room temp... There has been times that I have just left it in a glass bowl with a piece of saran wrap over it and I don't think that is really too air tight and its been fine...
So if this is the case that your putting it in the frig does that mean that your putting your cake in the frig when your done making it till your customer picks it up??
I have never done that ... You have to let your product sit out for almost a week to dry and its fine to put it on the cake and for people to eat it ...
If the egg whites were to go bad your two weeks that you keep it they would be bad way before then? Egg Whites cant be left out alone for more or less an hour?? I think with all that is in it and that it being a powder that is what is making it safe..
Maybe I am just overly cautious when using products with eggs in them.
if that was the case then the can would be bad in no time.. I think that with it being a powder its allowing this to be able to not go bad.
Certainly everyone is entitled to their own opinion. That's fine with me.
I am glad you agree and was not thinking I was arguing with your or being rude...
blessBeckysbaking
Posted: Wed May 25, 2005 11:05 pm Post subject:
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I did take the wilton classes and in that they did teach well but they also teach in a way to keep you buying their products.
Yes that is a true fact... I have a lot of friends that are Wilton Teachers and they say the same thing... They don't always agree with that they have to tell there Students....
The other day a friend of mine was at a Michale's Store in her home town and she happen to use the restroom while waiting in line for it she noticed right there was there class room.... She kinda peeked in and The teacher was telling the students that when they make there Buttercream frosting they HAVE TO USE Meringue Powder ... HAVE TO... She could not believe that she was hearing this .. She too teaches cakes but not thought Wilton... NO you don't have to put MP in your frosting... its a way to get these people that done know anything at the time to buy there products.
The other thing they make sure that you tell people is that you HAVE To use Vanilla when using luster dust .... NO you use Vodka but they don't sell Vodka so they will not tell them that..
I have to say there are some goods. and there are some bads with anything your learning...
And if that is all you know is what is told to you then your going to only do that.... Till you learn other wise...
Lambeth is another way of decorating ... There is a lot of building up your frosting to make your decoratings... to me its very 60's way to decorate... LOL... Most of what I have learned after I had the basics was from other people on my site.
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I agree totaly I had a lot of wilton things I had to unlearn to make decorating work better for me I still would love to take other classes I been doing this under a year I really have learned more online then in classes. But I need the hands ons learning u get in classes
I must have had a really good Wilton Instructor. I found that she was very practical. She shared with us "tips" that she had learned along the way.
As for royal icing. It sounds to me like it's a matter of preference. As in anything, I'm sure Wilton is being very cautious with their advice to prevent any lawsuits. Come on....we all know how society can be. 
I say, "Thanks for everyone's practical advice. I think I'll leave some royal icing out for a while and test it myself."
Thanks to everyone here for all the "teaching". I love this site and all the support and help I receive.
I really have learned more online then in classes. But I need the hands ons learning u get in classes
Becky get in to as many DOS classes or Retreats that your able to I know that the Retreat that Cali4dawn and I are putting on its going to be all hands on your going to go away with 6 full projects for a weekend of fun with a group of Ladies... I know that some of the DOS are not hands on so you will have to watch and question things... If your intrested in the Retreat you can get infomation here.. http://www.ladycakes.com/lc_cake_retreat.htm Click on the 2005 Tab... But there is a lot of things that are learned at these things too...
I am always cautious when it comes to food safety and I always error on the side of caution - you can't go wrong with that. I don't think I would recommend keeping anything for 6 months and using it if it is going to be consumed at a later date - I've never had one complaint with that philosphy.
Also, I am a Wilton Method instructor (have been for over 3 years now) and I don't agree in selling everyting "Wilton" in my class and I am completely upfront with my students about that (I'm sure my Wilton supervisors are absolutely cringing at this point). If there is a better way or a better product I will definitely share that with them. But Wilton did give me a great foundation to build upon and for that I am greatful.
Thanks ladycakes I had seen that but wasnt sure about trying to go but now I wont have the money to do it this year well I wont say that there maybe an unexpected around he corner for me.
Stefy my Wilton teacher was by the book I guess It was wilton wilton wilton... But it did give me a great start that is a good thing and there are great people on here that I have learned tons from
But in the fridge, doesn't yours get thin and runnier? Do you have to add more icing sugar to use it again?
I used to keep the royal icing made with fresh egg white in the fridge, but it gets watery. I even tried the freezer, but the colours go all weird when they start to dry. Did this happen to anyone else? Is is because the sugar has broken down??
Now, I just use meringue powder and keep the royal icing on a shelf until I can reuse it. It just takes about 5 or 10 minutes of remixing at the lowest mixer speed...and it's ready to go again.
Saving wet icing made from raw whites for long periods may add a question of food safety. Fresh whites that have not been pasteurized have some possibility of carrying Salmonella bacteria. Salmonella multiplies in a moist environment. Health officials recommend using dried whites for any uncooked product. Although I have always used fresh whites for icing personal cakes, I take the extra precaution of using dried whites for cakes I share.
Once dried, Royal Icing flowers made with dried or fresh whites seem to save indefinately, but I don't know if drying affects kills Salmonella that might already be present.
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