Here is the glaze from the book “Sweets” that I used for the Graham Cracker Cake…I would recommend doing the recipe 1 1/2 times as I felt it needed a little more on the sides, the recipe listed is for a single batch. It’s very sweet!
Cream the butter and cream cheese in a bowl until light and fluffy. Add the milk and vanilla extract. Beat until smooth. Gradually add the confectioners' sugar, continuing to beat until smooth and creamy. If necessary add more milk to reach the desired spreading consistency.