Recipe(tried): Royal Icing

I used this for a cookie tree I make at Christmas time for my grandchildren - it
worked great for me. After awhile, the icing became too thick, so I just added
a little bit more water and it worked fine.

Royal Icing

2 large egg whites (or 5 tablespoons meringue
powder)

1 pound confectioners' sugar

Using an electric mixer on low speed, beat the egg whites, 2
teaspoons water and confectioners' sugar for about 10 minutes.
If the icing is too thick, add an additional teaspoon of water; if
the icing is too thin, continue beating it for 2 to 3 minutes to
achieve a thicker consistency.

Note: Raw eggs should not be used in food that is prepared
for pregnant women, babies, young children or anyone whose
health is compromised. Five tablespoons meringue powder,
with a scant 1/2 cup water, may be substituted for the egg
whites and 2 teaspoons of water.

Makes enough for 15 to 25 gingerbread cookies or
approximately 15 snowflake cookies.