Im new and have been trying different recipes for royal icing. Do you guys care to share information about your royal icing.

egg whites and powdered sugar mixed to the desired consistency. Once I have thick royal made if I need ti thinner a couple drops of water usually does the trick. The only time I add to this is if I am using it for construction (gingerbread house, pastillage showpiece). If that is the case I'll add cornstarch and cream of tartar for strength.

Royal icing is 1 pound of powdered sugar, 3 Tbsp of meringue powder, and 5 - 6 Tbsp of water.

How much difference can there be between recipes, unless you're using egg whites and cream of tartar in the place of meringue powder?

I use Wilton's Royal Icing Recipe, have never had a problem with it... Just make sure your utenils are grease-free.

I use Antonia74, but I tweeked it by taking out 1 tsp of the water and adding 1/2 tsp each clear vanilla and clear butter flavoring.