The Best Soft Bite Royal Icing Recipe and Method aka Puffy Icing

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For those who hate the taste of Royal Icing (RI).
Don't taste it right away....great things take a little time. Just like a good bowl of Chili, it will taste VERY different after EVERYTHING has time to dissolve, rest, and incorporate!
*Note about the term "overmixed"
It refers to how much air has been incorporated into the icing, NOT how LONG you are mixing. Air is the enemy until you are actively decorating. I keep my icing in the tipless bags I decorate with, and it keeps most of the air off the icing. Your colors will separate, but you kneed or remix in a bowl and rebag.
I decorate every couple of days so my icing stays in the bags at room temp. If you decorate every couple of weeks, I would freeze the bags.
Here is my Royal Icing:
"Soft bite" but absolutely hard enough for transfers and doesn't smash when packaged.
4oz. Warm water
4TBS. meringue powder (I use Chefmaster)
3TBS. corn syrup
1tsp. White gel color (gives a great base for colors and helps with bleeding)
3tsp. Extract (your preferences and flavor combination)
2lbs. powder sugar (I use all brands, and I never sift)
Wisk the water and meringue just until it is mostly dissolved. Add the rest of the ingredients and mix using a paddle for 6 mins on low speed. Yes, 6 mins! On the LOWEST setting.
This makes a thick base. From here, add color and water to get the consistency you are after.