Dani Fiori's Royal Icing

I noticed Dani is now selling her icing. What is the shelf life? Can I keep in days, weeks, maybe even months?

I used all 2lbs. of sugar. I used 4 oz. Wilton squeeze bottles from Michael's - It took me three really drippy cookies...to get the hang of it...but they turned out fantastic. I used the Ideal Sugar Cookies from Martha Stewart Recipes.

I didn't have any problems putting the 2#'s in of sugar. Did you buy a bag of domino's powder sugar?? That's what I used, if you measure out 8 cups of powdered sugar that will work too. I've made this recipe 2x and didn't have any problems.

Did anybody have trouble incorporating all 2 pounds of sugar? After 1 pound, the icing was already stiffer than she had on the show...I stopped at that point but now after 2 days my cookies STILL aren't dry..I want to cry!!

Yes, refrigerate leftover icing. And she uses paste food color (it won't water down icing like the liquid colors you get at the grocery store). Paste food color is available at baking supply stores, Michaels, and Sugarcraft.com to name a few. (I do cake decorating...) Add it after you've mixed up the icing. I make a batch of icing, separate into bowls/containers for each color and then add color and mix well. Have fun!

I didn't get how Dani added the coloring of the icing. Can you add just food coloring or a powder coloring of some kind(appropriate for food)?

On the show Dani mentioned storing the leftover icing in plastic deli containers. I don't recall her mentioning if it should be refrigerated or how long it could be stored. Does anyone know about this?