Hey Guys, I’m Stephanie from Wilton and if you’re anything like me you over plan when you make a cake and you have tons of left over icing, but that’s okay! Today, I’m going to show you how to properly store buttercream, royal icing, and fondant. For more baking tips and decorating ideas don’t forget to subscribe to our channel. Buttercream icing is the best one to store because it lasts a really long time. When you’re done with your icing, place the leftovers in an airtight container. If you’re going to to be using it soon you can place that container in your refrigerator for up to two weeks. If you’re not going to use it for a while place that container in your freezer for up to 6 months. When you’re ready to use again, take it out of your refrigerator or freezer, and bring it back up to room temperature. Don’t forget, when you’re ready to use it again, to put it back in your mixer and whip it back up to the correct consistency. When storing royal icing, made with Wilton’s Meringue Powder, store it in an air tight container at room temperature for up to two weeks. When you’re ready to use it again make sure to put it back in your mixer and mix it well at a low speed. If you’re using royal icing made with real egg whites, consult the recipe on how to store it. If you don’t plan on using your icing within the next two weeks, there is another option. You can use your royal icing, made with Wilton’s Meringue Powder, and pipe out a bunch of flowers. Allow those flowers to harden and those store for a very long time. Store those in a non-air tight container like a cake box in a cool dry place. Sadly, fondant does not keep as well as the other icings. Once pre-made fondant, like Wilton’s Decorator Preferred Fondant, has been opened the best way to store it is to cover it in a thin layer of shortening, wrap it tightly in plastic wrap and then put it in an air tight container. I know this may seem like overdoing it, but in my experience this has worked the best. Now, there’s no exact timeline for how long fondant lasts, because a lot of it depends on the conditions it’s stored in. Fondant will start to get a crusty layer over the top, the shortening does help to prevent this, but once it starts to crust it’s no longer workable and there’s really nothing you can do to bring it back. As a baker, it’s important to know how to store your leftover materials and ingredients, so that nothing goes to waste. Don’t forget to check out more of our videos from our baking series in the link below and share this video with your baker friends! Also, in the comments below, tell us what else you would like to see from Wilton. I’m Stephanie, Happy Baking!