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 mixer on medium and beat until the icing is stiff, 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.