![]() ![]() Lastly, once the frozen icing has thawed, it generally is runnier than the original. It’s a tiny detail and hard to explain, but over time I’ve noticed that the icing behaves better (flows nicer), if it’s fresh icing.Īnother con could be having to have freezer space for the icing containers or bags. Even if you put it back in the stand mixer and mix again, when piping icing that’s older or once-frozen, there is a small difference in how well the icing flows from the piping bag. The main con I find is that that the consistency of the thawed icing is never as good as a fresh batch of royal icing. If I know I’d like to make them again, keeping the leftover of those colors is a wonderful way to speed up the next decorating process.Īnd the cons… Cons of Freezing Royal Icing Sometimes when I’m trying to match my cookies to a design, such as these floral cookies, the colors take a great deal of time and effort to create. Having a special color on hand which may have taken you a great deal of time and effort to create. Black and red royal icing use a lot of gel coloring and making it fresh every time can add up. The most obvious first… If you have too much royal icing from one batch of cookies you’ve decorated, you can freeze the leftovers for the next time. Starting with the pros… Pros to Freezing Royal Icing (Also sharing a sneak peek of the cookies in my next video post). There are a few pros and cons though, so I’ll share the basics, and how to do it in this post.
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