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.
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.