Place butter in bowl of stand mixer fixed with paddle attachment and beat on low to medium low until smooth, about 3 minutes

Begin adding the powdered sugar, a half cup at a time keeping the mixer at the same low speed. Once about ⅓ of the sugar is incorporated, stop the mixer and scrape the bowl with a silicone spatula. Return the mixer to the same speed and add about ¼ of the cream, mixing until incorporated.

Continue slowly mixing, repeating step 2, until most of the sugar and cream is incorporated.

Add the vanilla and salt, mix again and add the remaining sugar and cream. Continue mixing on medium low for 5 to 10 min at least, adding the food coloring about halfway through. The frosting will be light, creamy and fluffy when it is done.

Store frosting tightly covered at room temperature for up to 24 hrs or refrigerate it for up to a week. Bring the frosting to room temperature before using.