Storing Royal Icing

It takes a LOT of guts to show someone the inside of your refrigerator, EVEN if it is a picture from the beginning of the week, before I’ve had a chance to wreck it.

It’s about right up there with letting someone rifle through your underwear drawer.  You can tell a lot about people by looking in their fridge.

But even though it’s scary {maybe even scarier for you} I’m going to do it! I’m posting this now so everyone can see how I store my royal icing, and because I remembered to take a picture last Sunday, which is the only day that my refrigerator looks like this, *thanks Bern-Dogg*

My method is a little unconventional, but it works.

When I purchased my Kitchen Aid, it came with a coupon for a free mixing bowl.  It took forever to receive it, but it was definitely worth the wait. 
My storage method was actually the product of laziness. Normally, this is how I keep my icing crustless while I’m working with it during the day.  Then, one late cookie night, I didn’t feel like transferring it from the mixing bowl to a storage container, so I just popped the whole thing into the refrigerator.  It was then my “method” was born. 
If you don’t have a spare mixing bowl, don’t worry.  This works just as well.
I PREFER the mixing bowl, because I can pop it back onto the mixer and fluff it up if I need to, but don’t go to the trouble of buying one if you don’t have a spare.
Weird? Probably a little, but the wet towel keeps the icing moist and prevents that little crusty top you get with a lid or plastic wrap.  And even if you forget about it for a couple of days, and the towel dries out, it will still be okay =)
FYI, when I mix colors, I store them the same way, but on a smaller scale.  I place a wet piece of jersey cloth over a Pyrex bowl and snap the lid over that.  The jersey fabric is thin enough that the lid will still fit over it.  Paper towels work too.  {I removed them for the photo so the bowls were visible}
If you get the separation that I pointed out in the photo above, just stir it.  It doesn’t hurt the icing.
Notice that I also throw my bottles right into the refrigerator. When you purchase the coupler type, you’ll see that they come with these nifty little lids. 
For some reason, I’ve never used them.  Chalk it up to laziness again, I guess. HOWEVER, I did find something way cooler to do with them!  I’ll show you that in a few days =)
To answer some general questions about icing storage…
I have never gone over a week storing my icing, but that’s only because I use it all first. I once read that two weeks was the time limit for RI, I think in the Wilton Yearbook.  I have Googled it and asked a lot of experts, and the answers are all over the map.  So, I just go with the Wilton answer.  They seem to know what they are doing.
I also try not to leave mine out on the counter.  Some people aren’t bothered by this, but it’s not really my thing.  I prefer mine in the refrigerator.  It just feels safer that way.
I do, however have plans of bribing my good buddy’s microbiologist husband to answer this for us once and for all.  I’ll keep you updated on how that goes =)
Also, although I have not tested this to completion, I know lots of people who freeze RI.  Like I said, I haven’t done this enough to say much about it, but the people who have passed that along to me would qualify as advanced decorators, so I took their word for it.
And, since I made you look in my refrigerator, I’ll make up for it by leaving you with some pretty cookies to look at. 
 My brother lived in Delft for awhile.  The ornaments he brought me for Christmas inspired these.
Like most things in my life, I am sure that I’m definitely not doing this ”by the book”  but storing my icing this way works for me =) I hope it will work for you too!

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Comments

  1. 11
    Ciara says:

    Thank you for sharing your recipe and tips. They were very useful and I had wonderful results my first try. thanks again.

  2. 12
    Connie says:

    I’m a newbie to this cookie decorating. Yours are so pretty. Didn’t know you could do so many things with a cookie! I’m curious as to how you store your cookies until they are ready to be given away or used for a special occasion. Is it best to put in tupperware – in refrigerator or on the counter? Thank you.
    Connie

  3. 13
    Paula says:

    Thanks so much for all of this VERY USEFUL information!!! I have been everywhere looking for some info on this subject and what is out there is terrible…..
    Thank you for taking the time to blog this – I am sure there are PLENTY of us out there, that want to do, but don’t because there aren’t enough people like you out there who help! I am so excited to get started and decorate my christmas cookies!
    Thanks again.
    Paula :)

  4. 14
    Jayne says:

    Not weird to me but informative at a crucial moment re royal icing fiasco during making of ginger bread house! Thanks everso much, best wishes xxx

  5. 15
    kim says:

    I’m so glad to see that you do this too!!! I did it out of being totally tired. Glad to know its an ok thing to do!

  6. 16
    Ana says:

    I love your cookies! I hope I can be as good as you one day. I never have good luck storing extra royal icing. When you use the wet cloth and are ready to use your icing after removing from fridge…is it hardened? If so, how do you get it smooth again? Thanks in advance!

  7. 17
    Annabelle says:

    Love all you share with us….only wish the comment section had more “Sweet Sugarbelle Said” replies.

    • 17.1
      Annabelle says:

      PS…..forgot to ask if it would possible for you to add that part on lots of other blogs that you check to be informed if an answer is posted (or further questions)…..Thanks.

      PPS……I know when you have tons of questions I would say answer once and let the readers go back and find where you answered that same question previously…in other words….answer once is acceptable….if the readers are too busy to read through all the questions it certainly is acceptable for you who definitely is too busy doing cookies to answer repeat questions. Love Ya.

  8. 18
    Karen McDonald says:

    Hello!!!! When I made my royal icing it was fine then I put it in the fridge for a couple of week brougth it out and it looked ok but when I put it in the piping bag it was runny..I have the same batch of RI and im doing my daughters fake wedding cake do you think this will still be good or should I do another batch?? Thank you, Karen

  9. 19
    Celia says:

    I’m very new at icing cookies and found my royal icing a perfect consistency. However, my application didn’t turn out like I wanted it to. I tried all the different tips on my triangle bags but the icing was always too thick to be attractive. – Any suggestions on that?

    Thanks very much for the info on how to store said royal icing – I really wasn’t sure how to go about it.

  10. 20
    Anita says:

    Thank you SO much for the recipe and the tips. I tried this over the weekend and my royal icing was perfect!!

Trackbacks

  1. [...] the consistencies I plan on using for each project. For information on how I store my icing, click {HERE} For information of coloring and preparing royal icing, click {HERE} If this is altogether too [...]

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  3. […] the consistencies I plan on using for each project. For information on how I store my icing, click {HERE}   For information of coloring and preparing royal icing, click {HERE}   If this is altogether too […]