This is a great royal icing recipe. It starts to crust shortly after making it—so make sure to cover with a damp cloth until ready to use. After 24 hours decorations have dried to the touch, but have a relatively soft interior. If rock-hard decorations are desired, it is best to let dry for several days. It can be flavored with any flavoring.
Creamy Royal Icing
2 C confectioners sugar
2Tbsp + 2 tsp cold water
4 1/2 tsps meringue powder
1/4 tsp cream of tartar
1/4 tsp extract of your choosing (vanilla or almond are good)
In a small mixing bowl, combine the confectioners sugar, water, meringue powder, cream of tartar and extract on low speed until just combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring. Make sure to keep covered with damp cloth, this crusts beautifully You can beat again on high speed to restore consistency if necessary