1. In a bowl of a stand mixer fitted with the paddle attachment, mix together Redpath® Icing Sugar, meringue powder and salt. Add water and vanilla extract and mix on medium-low speed until royal icing is fluffy and stiff peaks form.

2. To reach a flooding consistency, add water 1 tablespoon at a time.

3. Test to see if the icing is ready for decorating by pulling a knife through the icing. Count how long it takes for the icing to collapse. It should fall in 10 seconds. If your icing is too thick add water; if it is too runny add more icing sugar. Keep royal icing in airtight container up to 2 weeks.