Help Please! How do I prevent RI from breaking while I am doing lines? It is driving me crazy. Another question also if I may. Is there a web site on decorating tips, and what a lot of them do?? ^Thanks to all of you.

WHat do you mean by lines? Like drop strings? If so, you really should use royal icing made with real egg whites rather than meringue powder. Egg white royal is much stronger.

Adding a little corn syrup will help, but it may make it shiny, too.

Get Eddie Spence's book about RI, it's great

http://www.amazon.com/dp/1905113153/?tag=cakecentral-20

Thank you. I am making the windows on a gingerbread houe, and when I do the windows, I pipe the lines, etc, and it will stop coming out, then it will start again and I get the breaks in the icing. I been using the CK royal in the bag.

Sounds like you have your royal too thick. Thin it w/a bit of Karo/corn syrup OR piping gel. It doesn't take much - like a teaspoon per 1/2 cup of icing, but OHhhh, what a difference.