Royal Icing Storage

Hey, Peg - yes, best to keep it in the fridge overnight. I like to use my icing the day I mix it though, as I find colors never set quite as cleanly once refrigerated. (They tend to separate and spot a bit more once refrigerated.) But others seem to store longer than I do, so hopefully they will chime in with their advice.

I generally use icing (stored in the fridge) for up to a week if people are going to be eating it. I admit for projects that won’t be eaten, I’ve used icing that was several weeks old. The icing is the most cooperative when it’s fresh. The color and consistency changes pretty dramatically as it sits. But usually by remixing with some stiff uncolored icing (that’s just as old), I can get the color and consistency back to the original.

I don’t refrigerate mine. The risk from bacteria is virtually nil due to the very high sugar content. Similarly it inhibits moulds, which will take many weeks to form. Refrigeration will inhibit the moulds too, but if you’re using your icing over one week, it’ll make no difference. 

 

I will also keep icing in its separate colours for months if they’re just for non-edible projects, but the quality does deteriorate. I find it becomes more porous, less smooth and shiny, and softer so difficult to use for painting, or fine piping details which need strength.

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