Sure thing! You will want to omit the salt. 🙂

Is there a way that I could use salted butter for the cream cheese icing?

Hi Pam. Block cream cheese should be available at your local grocery store. Walmart, Kroger, Food City, Winn Dixie, Publix. Sams, Costco. Target to name a few… I think perhaps the word (block) may what’s confusing you. In the same area as the cottage cheese, yogurt, etc look for (I use) Philadelphia brand cream cheese and it’s always in a Greyson/silver cardboard like box. When opening it, it will be in a silvery foil like packaging. There in that same area there is also the cream cheese that comes in usually a plastic white container and you will see strawberry cream cheese amongst other flavors. Stay away from the cream cheese in the containers…. You want the one in the grey/silver box…. Hope that helps…. Good luck

Hi Michelle! That sounds like a wonderful combination! 🙂

you can add a very small amount of purple food color to offset the yellow from the butter. alternatively you can whip your butter on high for 8 to 10 minutes this will also make it whiter

if you over mix cream cheese it starts to break down so if you mix it too much it will get runny

Hi Pam! The tub typically has additives so I don’t recommend using it. 🙁

Hi Roya! This isn’t going to be pure white. The butter will tint the frosting a little bit, but if your vanilla is adding to much color you can use a clear vanilla extract. 🙂

Hi Krista! I’m personally comfortable leaving it at room temperature for up to 48 hours depending on the temperature where it will be stored. If it’s too warm I typically refrigerate it. 🙂

Oh no! Unfortunately the margarine won’t work like the butter will. 🙁

Yes unfortunately I didn’t use unsalted butter, I used salted margarine. So I am pretty sure that’s what the problem was. Thank you for commenting back!

I’m so sorry to hear that, Jessica! Did you use full fat non-spreadable cream cheese? Did you make any other alterations? Was your cream cheese too soft when you started? You can always try to add more powdered sugar to thicken it up. I hope this helps. 🙂

Does the cake have to be refrigerated after frosting, do you know?

I would probably stick with just a tablespoon and add it very gradually. Once you’ve added that tablespoon check it again to see if you can get away with adding more. 🙂