4 cups sifted Confectioner`s sugar
3 Tablespoons Meringue Powder
5-6 Tablespoons warm water
Into a grease-free bowl, sift powdered sugar and meringue powder. Add half of the water and mix a bit to combine. Add to the rest of the water and mix a bit to combine. Add to the rest of the water and mix on medium speed for 10 minutes if using a standard mixer. If you are using a hand mixer beat on high for 12 minutes. You want your icing to be able to hold a peak when the beater is lifted out of the bowl. This will make about 3 cups of stiff consistency icing. For medium and thin icing add water a few drops ( I am not kidding here) at a time. It is much easier to thin icing than it is to thicken it.
Royal icing will dry hard in the air fairly quickly so put it in airtight containers right after you make it, or keep the mixing bowl covered with a damp towel. Do not let Royal icing come into contact with grease as the grease will break it down and you will be left with a puddle of goo. It will also dissolve in water very quickly so do not take your cake swimming or out in the rain.