Here is my mom's preferred Royal Icing Recipe and the one I have always used. I have tried others at teachers/friends suggestions but I always come back to this one.
Royal Icing
Yield: Approximately 3-4 Cups.
• Sift together 1/4 C. Meringue Powder
1 lb. confectioner’s sugar into a mixing bowl
• Add 1/2 C. warm water LESS TWO TBSP.
• Beat at medium speed unil a spatula drawn through the mixture willl leave a clean path and icing stands up in stiff peaks.
You can and will want to adjust the water depending on what your doing and the humidity in the air. While your better off to be cautious with the water and add water slowly until the consistency is correct, if you accidentally make it to watery, you can add a little confectioners sugar to stiffen it.
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