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Reply to "How Long to Store Fresh Icing"

I make royal icing with fresh egg whites and icing sugar and nothing else. I started off keeping it in the fridge, but ran out of space so keep it now on the counter. At times, I have kept it for several weeks (for those cookies I think I will get to the next evening, or the next, or the next ...) and the only thing that has happened is that the icing separated and in the end starts crystallizing. We have made biscuits with it and no one has gotten sick so far. Admittedly, those were "play cookies" for my daughter to decorate, but they did get eaten. When I make biscuits for other people I do use fresh RI because I  don't want to take any risk.

Also with with keeping iced cookies (sealed) for weeks after I have no problem as I have sent them to Belgium and they got stuck in the post, but when they arrived they were still fine. 

And now I will cross my fingers that nothing happens with the next set of cookies!

 

I agree with Robin H that it is hard to figure out how much icing will be needed.

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