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In a large bowl with an electric hand mixer or in the bowl of a standing mixer fitted with a wire whip, place the water and meringue powder. Whip the mixture, starting on low and building up to high, until it's very fluffy and peaks form. This make take a minute or two.
Gradually add about half the confectioner's sugar and mix well. Add the vanilla, shortening, and light corn syrup and blend.
Add the remaining sugar cup by cup, mixing well after each addition, until the consistency you like is achieved.
I like to make my royal icing on the thick side (so if you overturn a spoonful, it clings to the spoon and only slowly falls back into the bowl) because it's much easier to thin icing later with water than it is to thicken with confectioner's sugar.
Store in a sealed container at room temperature for up to a month. After decorating cookies, let the cookies dry very well, overnight at least, before packaging.