I have never used salt in my BC frosting and I'm curious...what does it do?
It seems odd to me!
I'm new here and when I saw the message on the upper left about being addictive I thought "yeah, sure"
Well after only a week...I see what ya mean!
I'm addicted already! 
For me, I think the salt cuts the sweetness a bit. And you know when you get a store bought cake and it has that "stuck to the roof of your mouth shortening " feel, well it makes that go away too. Make a small batch one time and see how it tastes. It's always fun to experiment!!!
I just tried this for the first time last week. (adding salt) Make sure to disolve your salt in water first. I forgot to do that. And I wasn't happy with the way it turned out.
I just tried this recently and used regular table salt without dissolving. No problem and it did definitely take the sweet edge off the frosting...just don't add too much or you will get the salty taste.
I will have to try popcorn salt, if I can find it around here; sounds even better to use.
Good luck!
I never add salt really, I just use salted Land O Lakes butter. Does all the things the other posters have said, I just don't have to worry about adding an extra ingredient 
I got my popcorn salt in the salt and pepper section in the cakes and flour aisle usually a tsp in a regular batch of buttercream). But now I use salted butter and I love it! I remember one time I used the popcorn salt and the salted butter (to try to cut the sweetness down more), but that did not work for me because I tasted the salt. I guess the tsp of salt was more than I need for the batch of buttercream I was making.
~Josie 
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