Now that the weather is warming up, I'm beginning to notice some butter bleed with my cookies. I've read that refrigerating cookies that are decorated with royal icing isn't necessary and can lead to issues with color bleed. Have any of you encountered this? I haven't tried it myself yet so I'm not sure what the risks of doing this are.
I was thinking it might be a way to prevent the butter bleed (after the icing has dried, of course), but I'm a little hesitant to try it. Any advice or sharing of experience would be very helpful. Thank you!
(I'm not sure if I'm posting this in the correct forum so please move if necessary.)