So, I know that most royal icing recipes tend to use around 3 or 4 tbsps (at the most, if were talking tablespoons) of meringue powder per pound or so of icing sugar. The other day, I stumbled across a sugar cookie artists recipe who used double this - around 6 tbsps of meringue powder per pound of icing sugar. This is a recipe that doesn't use any additional things like glycerin, corn syrup, cream of tartar, etc. either.
I was wondering if there are any benefits to this? What would adding more meringue powder to your royal icing actually do? Would there be less colour bleeding? Less drying time? Longer drying time? Harder icing? Softer icing?
I figured I'd ask you guys, just in case you happen to have any experience with this. Maybe one of you use a high ratio of meringue powder to icing sugar, too?