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Confectioners' sugar frostings and glazes usually thicken if they sit too long. Just add a few drops of milk to thin it, making it the consistency that you wish.
This is a tip that usually works well. However, I caution you to add only a very tiny bit of liquid at a time. You can always add more, but it's easy to end up with too much and lose the consistency of the icing or glaze.
How can you thicken a store bought can of frosting? What ingredent do you add to the frosting?