Reply to "Storing Icing"

Thank you Debbie. Yeah, I have been freezing my royal for almost two years now. I leave mine in my piping bags. I find it easier to store and you can use it thawed straight from the bag. I remove the tip and add a little saran wrap. I know this uses a lot of your couplers, but they are more affordable than buying containers and take up less space. The other plus being that no air gets to your icing so no crusty bits form.
This is also an amazing way to get really deep colors without a ton of food coloring. Each time it thaws, it deepens. I use Americolor MP and I swear that stuff does not seperate. After three or so thaws, it can break down, so I add a little thick, fresh royal to it and use again. It has cut my waste down to none and use a fourth of the food coloring I once did. It's a huge time and money saver and worth trying.
I hope this helps.;o)