I've been going nuts trying to figure out WHAT consistancy royal icing is supposed to have...
All I've read is to thin it to the desired consistancy. WHAT IS THAT?!
I finally found out - It should be like marshmallow fluff.
Seems simple, doesn't it?
I couldn't find the information anywhere, so I thought I would post it for the sanity of others wrestling with the demon of royal icing...

lol...I just always gauge mine according the regular buttercream. I've never done lilies or anything just the coarse 2 flowers. Daisies, Pansies, and the like. I'm sure it's different for different flowers though. I think marshmallow fluff is a great thing to compare it too. I really does look like it! I wish it tasted as good!!!!!!!!!!!! YUM!!!