I used 12 servings and it was enough to cover the cake:
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 cup sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.