Beat meringue powder and water with hand beater until frothy. Add powdered sugar 2 cups at a time until desired consistency. Humidity plays a huge part in the achieving the right texture of royal icing, if you find it too stiff, then it out with a few drops of water, if too loose, add more sugar. You can store in an airtight container for two weeks in the refrigerator or two months in a deep freeze. Makes great piped decorations for cakes and cookies and dries hard.
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