In a stand mixer with the paddle beater, gently mix the water, vanilla, and meringue powder for about 30 seconds, until frothy.

Add the cream of tartar and gently mix for 30 seconds.

Add the powder sugar and mix on the lowest speed for 10 minutes. The icing will change and become thick and creamy. Run a butter knife through the icing and the line should hold for 5-10 seconds. If it holds longer than 10 seconds, then add a few drops of water at a time. It is easier to thin the icing rather than thicken it. Cover the bowl with a damp towel to keep it from drying out.

Tint the icing with gel food coloring and use a flat spatula in figure 8 motions to gently mix in the color without adding air bubbles. Place in the pastry bags for piping.

May freeze the royal icing in ziplock bags. Thaw in the refrigerator and mix with a spatula, thinning with a few drops of water as needed.