I think I figured out where royal icing got its name. Because it can be a royal pain in the butt to work with. :) There are many different consistencies of royal icing depending on what you plan on using it for. Here is a basic royal icing recipe that I use for decorating cookies.
Royal Icing
3 Tablespoons Meringue Power
4 Cups Sifted Confectioner's Sugar (yes it has to be sifted ;)
6 Tablespoons of water
Beat all ingredients at a low speed until icing begins to form peaks. YIELD: 3 cups.
Note: If you need your royal icing to be stiffer you can use less water or add more confectioner's sugar as needed.
Since royal icing dries very quickly, it's important that you keep your bowl covered when not in use.
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