4 cups powdered sugar
4 oz soft cream cheese
1 tbs vanilla
dash of salt
1. Blend the butter and cream cheese until smooth
2. Add vanilla, salt and 2 cups powdered sugar. Blend and gradually add remaining powdered sugar and let whip for 3-4 minutes.
3. Store in an airtight container in the fridge.
Can be used for cupcakes or cake but if you're using it for Cake Pucks you can separate it by 3/4 cups into sandwich bags, lay them flat and freeze to conveniently pull them out for future use!