Step 1

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low to medium-low until smooth, about 3 minutes.

Step 2

Begin adding the sugar, a half cup at a time, keeping the mixer at the same low speed. Once about a third of the sugar is incorporated, stop the mixer and scrape the bowl with a rubber spatula. Return the mixer to the same speed, and add about 1/4 of the cream, mixing until incorporated.

Step 3

Continue slowly mixing in this fashion (adding sugar and cream, scraping with a spatula periodically, and taking time to let the mixer run in between additions), until most of the sugar and cream has been incorporated.

Step 4

Add the vanilla and salt, mix again and add the remaining sugar and cream. Continue mixing on medium-low (at the highest) for at least 5 to 10 minutes, if not longer, adding the food coloring halfway through the mixing time, if desired. The frosting will be quite light, creamy, and fluffy when it is done.

Step 5

Store the frosting tightly covered at room temperature for up to 24 hours or refrigerate it for up to one week. Bring the frosting to room temperature prior to using.