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Preheat your oven to 170°C Fan and line two or one very large baking tray(s) with parchment paper. Pop a 3mm Star Nozzle into a cloth piping bag.
Beat together the salted butter and icing sugar in a stand mixer bowl using the paddle attachment, until very light and fluffy in appearance. Add the rest of the ingredients into the bowl and mix until JUST combined. Add to the prepared piping bag.
If making whirls, pipe into swirled rounds ending with a little peak in the middle. Make sure they are apart as they do spread when cooking. If piping fingers, pipe 2.5 inch lengths trimming either with your finger or scissors. Pop the trays into the fridge for 30 minutes.
Bake for 12-15 minutes until golden brown. Leave to cool completely. To make the filling for the whirls, beat together the icing sugar and butter until fluffy and pale. Add the vanilla and salt.