After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days?
While dried royal icing is clearly suitable for room-temperature storage, I'm not sure if the same hold when it's still wet (in a sturdy plastic piping bag).
In case it makes a difference, the egg I used was unwashed and unrefrigerated, as is normal here (though this one came from a household flock of hens not a shop). Also it was a stiff construction royal icing - egg white and sugar just stirred vigorously together, with a little water added as it was too stiff at first.