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Author Topic: Working in Advance  (Read 1099 times)

adamwerner

  • Newbie
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  • Posts: 18
  • Location: Orlando, FL
Re: Working in Advance
« on: October 16, 2016, 09:17:26 am »
Oh absolutely.  Royal Icing is exactly what I would use.  And in keeping with the 'working ahead' subject, if you make your Royal Icing with Meringue Powder (as opposed to fresh egg whites, I much prefer Meringue Powder because it makes a much more stable end product) you can make it up to two weeks ahead and store it tightly covered at room temperature.  I suggest placing a damp cloth directly on top of the icing and then putting the container lid on over it or if there is no lid, just use several overlapping layers of plastic wrap.  The damp cloth helps keep the icing from drying out.  When you are ready to use it, just re-beat it gently by hand with a sturdy spoon.  It may be necessary to add a small amount of additional water to get to the consistency you need.  To add the water, I usually use a small spray bottle so I have extra-fine control over how much water goes in, its really easy to add too much water otherwise.

 

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