I just want to say thank you, thank you, thank you 
this is the easiest recipe ever, I am so glad I tried it! I just used it to make 180 bridle gowns and tuxes for a wedding and love the results. Now I have found a new love for cookie making....the possibilities are endless!!!
Yup..I just made a batch yesterday...Love this recipe!!!
I have to totally agree with all of you. I love Antonia74 royal!!!!!! It is all I use. I actually play with the flavoring combo a little bit too. I add butter flavoring and vanilla to it and it is SO yummy!
I actually just ordered a few new all natural flavorings from spices, ect. and I'm going to be trying those next!!!
But, yes...I LOVE this icing. It's so easy to use and it tastes great!
Yup, it does! Just make sure to let it dry thoroughly before packaging or stacking! I think the recipe recommends 24 to 48 hours. I believe mine took about 24 (with the A/C on).
Good luck! The recipe is awesome!
Antonia74 Royal Icing
Ingredients
6 oz (3/4 cup) of warm water
5 Tablespoons meringue powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
Instructions
In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickenedabout 30 seconds.
Add the cream of tartar and mix for 30 seconds more.
Pour in all the icing sugar at once and place the bowl on the mixer.
Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.
Cover the bowl with a dampened tea-towel to prevent crusting and drying.
Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.
Wow, thanks guys!
I'm so happy everyone loves it. 
P.S. To thin to the proper "white-glue" consistency, I'd recommend about 1/4 to 1/3 cup of water for the above recipe. Just add it tablespoon by tablespoon until you get the results you want. My How-To link is below.
OK- I have a question. Worked on getting the icing right and that worked great. Once I have the bag ready to go, it seems like I am having problems with the icing leaking too quickly through the tip. I am keeping my bag in a cup on a damp paper towel. Just wondering how to handle that.
Melissa
If you're using a tiny detailing tip (#0,#1, #2) it shouldn't be thin enough to ooze out too much and I'd be storing it just like you said ---- with the elastic bands to keep the piping bags closed.
If you're using a larger tip to flood, I just rest a book on the table and put the piping bag resting upwards on it so that nothing flows out.
When I'm first filling the bags, I usually twist the bag a few turns just under the coupler before inserting it into the glass to hold it while filling. Make sense?
I only had a small batch leftover of this in white and was making a big batch of football cookies for our high school team, and just KNEW this icing is fool proof. So I made a batch of the brown and off I went decorating the cookies for the team.
It's the only one I use without fail.
Thanks for the great recipe! Been using it since I first saw it posted.
I've had trouble in the past using cocoa to tint the royal icing brown. I found that it was patchy/speckled when it dried. (Not sure if it was my fault, or if others have had this happen as well? 
I chalked it up to it not being able to mix in thoroughly.)
I prefer Americolor Chocolate Brown and a drop of Americolor Super Black....it makes a really rich brown colour.
How many Cookies should I be able to Ice with 1 batch?
I want to make the Football themed cookies (Wilton Cookie Cutter Set) for our team that have the Football, Jersey, Pendant and Helmet in them.
We have about 20 kids on the team and I would like to make 4 cookies for each kid.
Quote by @%username% on %date%
%body%