Does anyone know how long you are suppossed to mix this icing? I know royal icing takes 7-10 minutes but in the directions for Alice's, it does not say how long to beat it.

sorry, I'm not sure but I wanted to give you a bump....

I haven't given it any thought! I just beat it until it looks mixed.

The original post for this recipe was made by Bunnywoman on the Wilton site and there was no method attached. When I first got permission to post it on another site, R-bdesigns.com, I made wrote the method I use with this recipe. It is not the same as Nash'smom's recipe states. I am copying the method I provided on the site and the method that Cake Princess followed when first making it.

Bunnywoman's Post on the Wilton site
ALICE'S COOKIE ICING

1 # sifted powdered sugar (this means 1 pound)
3 TBSP. meringue powder
5-6 TBSP water
1/2 cup butter

The butter actually allows the royal icing to firm up to be stackable, but not get so rock hard as to chip your teeth!!!

I use this all the time and absolutely love it!!!!!! It tastes great and works wonderful I use it on my cookie bouquets.

End of Bunnywoman's Post

Inserting the method I used - Squirrelly
Oh yes, and in case anyone else would like to know, the icing method...
Well, using the paddle attachment on low, cream your butter until well softened. Then sift your 1 pound, (4 cups if you are measuring by dry measure) of icing sugar. I sift before I measure it. Add the icing sugar to the butter, one cup at a time, beating on low after each addition. In a separate bowl, sift your meringue powder, to be safe. Then add the water it calls for - some folks like to add warm water instead of regular tap temperature. Whisk it well (the meringue powder/water mixture) before adding it to the butter, icing sugar mixture.
Most people will tell you that because an icing has meringue powder in it, that darker colours won't bleed, but I don't find this to be true so if you are colouring the icing really dark red or blue or such, it will bleed out somewhat - moreso if the icing decorated cookies are stored in a cool place or frozen and then brought to room temperature, so keep that in mind when you choose colours. I found the icing tastes a bit like cream cheese icing. It works well and you can pipe with it. You may need to adjust by adding more or less water.
Incidentally, you don't have to follow this method, but I found that it worked best for me. The first time I made it I found that the meringue powder caused lumps if I just added it to the icing dry.
You mix this until well mixed, you do not have to mix it for the time required with Royal Icing.
Hugs Squirrelly Cakes

The reason this recipe did not have any instuctions posted as to how to mix it is due to the fact that it's pretty much foolproof when used as originally posted.

I have made it by creaming the butter then gradually adding the sugar and meringue powder then finally 5 T of water and mixing until blended.

I have also creamed the butter, then added the meringue followed by gradually adding the sugar and 5 T of water.

Nashsmom posted her version of this recipe on this site and she uses stiff and thinned versions. I do not go by this version, I go by the original version and I always use 5 T of water. The only time I use less was the time I made a double batch and I used 8 T instead of 10 of water.

I do not sift my sugar either, I fluff it with a fork before using and then I measure it out. The meringue powder I measure it and dump it right in.

I also have never had a problem with the icolors bleeding. But then again I never thin my icing and try to use it like colorflow. The more moisture in the icing, the more likely there is going to be transfer of colour. Also drying times are significantly longer.

Edit due spelling erors...

I have had the colours bleed with it, using the stated amount of water. Again, it could depend on the water in your area. Many people believe that meringue powder stops bleeding and this simply isn't so. I had problems with darker colours like red and blue bleeding out.
I wasn't being critical of anyone in stating that no method directions were given, that went back to the original posting on the R-bDesign site where a request was made for a method, back when Cake Princess first tried out the recipe. I was strictly comparing the difference in method from Nashsmom's posting of the recipe in the Recipe section of this site and the method I had posted. I do not thin it down for use for flood work either.
Hugs Squirrelly Cakes

I have a question please...How do you apply the icing to the cookie? I normally use a cookie glaze that I just pour on and then go back and decorate after the glaze has dried with royal icing. Do you use a spatula and smooth it on? Doesn't it leave knife marks or is it a smooth surface? Thanks, Pam from Bama

Waspam - this is my favorite cookie icing, but yes....made by the recipe it does leave marks. Or, if you pipe it on, as I do, the squiggles are quite distinct. I hated that. I started thinning it to flow consistency, which many people warn against with this recipe. I like the look a LOT....it's smooth and shiny. And I love the way this icing and the No Fail Sugar Cookie work together. An unbeatable combination. But....thinned, it takes 24 hours to dry before it can be packaged or stacked. And even then, you've got to be careful. I happen to think the extra time and care is worth the terrific taste and look.