Mix powdered sugar and meringue powder on low for 1 minute until it's fully blended.

Add water and extract and mix on low until it's mixed well.

Then turn the mixer on medium and beat until the icing is nice and stiff, the peak will not fall easily when the whip blade is pulled out of the bowl if royal icing, about 8-10 minutes.

Add water to thin to the consistency you need.

You can store royal icing at room temperature or in the refrigerator for a few weeks.

Whip it if it becomes separated.