I have tried to make a tiera with the royal icing but it is still real fragile... Does it make the royal icing stronger by adding more meringue powder? Any suggestions would be appreciated.

I would make a real egg white RI. You just use one egg white and beat in powdered sugar until you get the consistency you would like and make sure it is not yellow otherwise you did not beat it long enough. I usually beat it by hand.

I made one before and I just used regular royal icing w/egg. You have to let it dry forever before using it. Maybe what you can do is try dust a little (teeny) bit of shortening on the wax paper before piping and see what happens. No, the grease won't intefere because you are not adding it to the actual royal icing mixture.

Yep, real whites and you can add cream or tartar or tylose to make it stronger.

Thanks for the replys...sounds like the real thing is the best....

I am so glad to see this. I didn't realize you could make RI like that. I have so much trouble with the packaged one and the one with the meringue powder being so fragile.

Why is it that everytime I write, type, or say fragile, I hear the dad from A Christmas Story in my head?