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In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool to room temp, or close to it.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
Buttercream can be stored in an airtight container in the refrigerator for a week.