I just made a batch of royal icing, but it was my first time. What is the consistency supposed to look like? To me it looks like taffy kind of. If that is the case, how can you pipe it through a bag? Or should I add more water and make it looser?
HELP! 
Royal icing can be tricky, it never seems to come out the same for me from batch to batch. Usually I test a little bit in a bag with the tip I'm using. If I can't squeeze it out then I thin it with water, one drop at a time. Make sure you don't thin it too much or it will be dificult to work with. My Wilton instrutor told us that it's better to have royal icing on the stiffer side. Also, depending on the tip you'll want a slightly different consistancy. Larger tip can use stiffer icing as opposed to really small tip where it may have to be thinned a bit. What are you making?
I am making the royal icing for my first day of course 2 and I wasn't sure what to expect. I have class this evening and wanted to have time to redo the batch if I was way off. Thanks for the advice though, it makes sense. I am kind of scared to try this on my own first, but I will play with a little in a bag before class to see.
You rock! 
Just wanted to add: You can always take some powdered sugar with you to class if, for some reason, your icing is too thin. I'm finishing Course 3 tomorrow night and I've been bringing powdered sugar with me since course 2 and think it's quite helpful. Just a suggestion....HTH! GL!
Steph
There is an easy way to check if your icing is the right consistency. Simply touch the icing with the back of a teaspoon then pull it up sharply so a peak is formed
If the peak disappears back into the icing it's too thin
If the peak bends over at the top it's the correct consistency for coating
If the peak holds for a couple of seconds then bends it's the right consistency for piping lines, shells etc.
If the peak stays upright it's the right consistency for pipng flowers
In all cases make sure the icing is really well mixed
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