Reply to "Shipping Royal Icing and Stability"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

Hi, Nika. The stability of royal icing depends on how thick it is mixed and your exact recipe (for instance, some meringue powder has additional gums and starch that stabilize it; and, the thicker the icing is mixed to start, the longer it takes to separate). Why don't you do a test run with your icing? Just mix and bag it, and watch how long it takes to separate.

In any scenario, I would ship it such that it's no more than a few days in the mail. And if it is bagged, she can always knead it in the bag to re-homogenize it.

11/25/201:04 PM

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