I used the Royal Icing recipe on CC (Not Antonia's--it was too late to go get meringue powder.) I am sure I got it too stiff but I need some input. How can I tell when it is the right consistency? I thought it was great in the mixer, but in the bag it is so hard to push through my wrists shake! Am I a complete weakling or does anyone have tips on how to do this better? I have a ton of cookies I want to decorate and will not be able to get through them at this rate. (Below is a pic of what I've gotten done so far.)

Sorry . . . I can't figure out how to get a pic on here so check out my pictures and you can see the cookies.
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Well, I'm no expert at Royal Icing but your cookies look great. You can take a spray bottle and spray the icing a few times to thin it. You don't want to add too much water or it will get too thin. It shouldn't be so hard to push out that your wrists shake. Good Luck.

i have been playing with royal icing this whole week (i ll post some pictures later of some cookies i did). heres what i do. first i follow the wilton royal icing directions on a vanilla sugar cookie. I divide the batch of icing into the amount of colors i need (always be sure you have extra white set to the side). i add literally drops of water until the icing is very smooth but not runny. have some practice cookies......put the icing on as a border....if it runs off the side, it is too thin and then you can add more of the white to thicken it (a very little bit at a time). if its to thick squeeze it out of the bag and add more water. I had to play with this awhile but I feel I have finally got it down. hope it helps