Cream the butter and icing sugar together until well mixed.
Add the cream cheese in cubes slowly until incorporated.
Add in salt and vanilla. Continue mixing for 5 minutes until the icing is light and fluffy.
Add in a few drops of food colouring to tint the buttercream.
Transfer mixture to a piping bag with star nozzle attached and pipe dollops on top of the meringue bases.
Finish off with a final sprinkle of hundreds and thousands!