Hello bakers

Does anybody knows if there is a difference between confectioners sugar in UK and in Canada or the States? 

I made some frosting recipes from the UK and the consistency is very very thick.

Thanks 

There is a difference in the spoon size.  When you measure the liquid you can have a significantly different amount.

So just add a little more liquid that your recipe called for.  If there was no liquid, use corn syrup because it will make your icing flow very nicely.  For a pound of sugar, you will probably add 2 tablespoons or more depending on how soft you need it to be.