Add softened butter to a large mixing bowl (if using a handheld mixer) or the bowl of a stand mixer. Whip butter on high speed until light and fluffy, about 2-3 minutes.

Beat in peppermint oil and salt, and mix until well combined. If using food coloring, add it here.

Gradually add the confectioner’s sugar to the butter mixture, mixing on medium speed after each addition.

Add whipping cream by the tablespoonful, and continue adding until desired consistency is reached. More or less cream may be needed depending on your intended application (piping, frosting cupcakes, filling macarons, etc.)

Use buttercream as desired. Store leftovers in an airtight container in the refrigerator for up to one week.