Hello @Celese Marie
There are a lot of variables in making Royal Icing, and you'll find many good recipes at Cookie Connection
Are you using meringue powder or pasturized egg whites? Julia has a great recipie for RI using pasturized egg whites. Another very talented cookier uses a combination of MP and pasturized egg whites in one of her recipies.
There are brands of MP that taste better than others, you'll find that info in @Liesbet TOOL BOX TALK along with just about everything cookie.
Additionally, there are Glaze/Glace recipies that have no egg product. @Cookie Crazy uses Glace exclusively. You may also want to look into something called Frankenfrosting, a combination of both Glace and MP icings. Keep checking back with the COOKIE CONUNDRUMS forum, it's full of trouble shooting topics.
Finding the perfect combination of cookie and icing is a process of trial and error, and Maddy D's response to your question is on the mark. The goal in creating beautifully decorated cookies is to have them taste as good as they look.
Keep pluggin' away, you'll find exactly what works for you and it'll become you're signature. You'll develop a loyal clientele.