I made a batch of royal icing last week and it got all fluffy, like meringue/egg whites. I made it just like the recipe in the wilton course guide - 1 pound sifted PS, 1 tbs meringue, 5-6 tbs warm water. It won't hold any flower shapes!! I asked my DH to make a batch this morning and his turned out the same way. We've made Royal Icing in the past with no problems. What is going on?

I've tried adding more and more sifted PS and its still "peaky" and fluffy.

Not sure of the fluffy part, but I do know that if you have even the slightest trace of grease in your mixer,attachements,bags,couplers,etc- it will greatly affect the consistency of royal icing. which in turn means it becomes unuseable.

Check your recipe again:
From the wilton site: Royal Icing
* 3 tablespoons Meringue Powder
* 4 cups (about 1 lb.) confectioners' sugar
* 6 tablespoons warm water