I like to use a recipe somewhere between regular icing and traditional Royal Icing. Royal icing is very pretty and the cookies will travel well, but it tastes flat and it's hard as a rock....which is why it is great when making gingerbread houses
This is my adjustment to Royal Icing....it still sets up, tastes better; without being extremely hard.
My Adaptation to Royal Icing
1 box of Confectioners Sugar (plus more on reserve)
4 tablespoons of Meringue powder (Wilton)
3 tablespoons of softened Cream cheese
1 tablespoon of Butter
1 tablespoon of clear vanilla (Wilton; will not add any color to icing)
Pour entire box of sugar into a bowl; add Meringue powder, cream cheese and butter, mix with a blender. Add vanilla. Then add very small amounts of water to mixture until you begin to get the consisitancy you prefer.
If it gets too thin, just add a little more sugar, to thicken. The Meringue powder will help give it structure and a nice glossy sheen.
After frosting cookies, allow them to set up in fridge over night. The icing will set so you can stack cookies on top of each other and leave out, but it cannot withstand shipping or long amounts of time in a warm setting.
HAVE FUN DECORATING! C.A.