It occurred to me, I've never really paused to take photos when I'm making "stiff-consistency royal icing"; mostly because it starts drying almost immediately if it's allowed to sit around. I thought it would be good to demystify the process though, so here's all you'll need: 2 pounds of powdered sugar, 6 tablespoons of meringue powder, and 3/4 cup of warm water. You'll also need an airtight whatever-ware 6-cup container, a sifter, a scraper, and a stand mixer fitted with a flat beater. Can royal icing be made without a stand mixer? I'm sure it's been done, but the prospect gives me cramps in muscles I don't even have.