Help Making Royal Icing Tips on How to Make Royal Icing Bridget recently asked about royal icing, and why it's so hard to make it! In particular, she was having trouble with the royal icing not setting up hard all the way through. Here is a very helpful suggestion she received from a fellow reader of the KCnM newsletter: Helpful Advice from Lynne I'm a Decorator with Publix Bakery and here are a few tips I have ...Hope they help!!! One thing I learned is that everything that comes in contact with the royal icing needs to be grease free (bags, tips, couplers, spatulas, storage containers, etc.). The icing doesn't harden like it should if there is even a spot of grease anywhere near it. Don't refrigerate or freeze it. When working with the icing, be sure to keep it in an air-tight container because it crusts quickly. If you have it in a piping bag and need to set the bag down for any amount of time, wrap the bag in a wet towel or paper towel to keep the icing from drying and clogging the tip. Make sure everything is grease free. I have separate bags & couplers for royal & I always use glass, metal or porcelain bowls. No plastic. Glass canning jars are the best way to store RI. Make sure you get the wide-mouth jars. They are relatively inexpensive at Wal-Mart.