Royal Icing (Stiff Consistency)
3 TB meringue powder (available at Walmart by the cake decorating stuff)
1 lb. powdered sugar
5-6 TB lukewarm water
All you have to do is mix the sugar and meringue powder, and then add the water. Blend this mixture together for 7-10 minutes at a medium low speed until the icing loses its sheen.
The great thing about royal icing is that it dries so fast. The bad thing about royal icing is that it dries so fast. You'll want to put a damp cloth over the mixing bowl or store the icing in an airtight container. It should keep a while this way.
Icing in general can be pretty messy, so you'll want a game plan before you start. To load the piping bag, put it pointy-end-down in a mason jar or water glass. Then fold the wide end over the rim of the glass as pictured.
Every so often when you are decorating, and if you have let the piping bag sit for a while, clean off the tip with your fingers and gently push out the "plug" of dried icing. If you let icing dry around the tip, it will make your designs lumpy and inconsistent, as more and more icing piles up on the end. The plug is great for storage purposes (no icing leaks out!) but not so great for decorating purposes.