Melt the white chocolate: Chop the white chocolate, then melt in a double boiler or microwave in 20-second increments, stirring after each until smooth. Set aside to cool at room temperature for 20 minutes.

In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Switch to low speed and slowly add the confectioners’ sugar.

Stir the cooled white chocolate until smooth, then add it to the butter/sugar mixture. Beat on medium speed for 2 minutes until combined and creamy.

Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Adjust consistency with more cream or salt if needed.

Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.