Melt the white chocolate using a double boiler on the stove or in the microwave in 20-second increments, stirring until smooth. Set it 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 the mixer to low speed and slowly add the confectioners’ sugar.

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

Add the cream, vanilla extract, and salt. Beat for 1 minute until combined. Adjust thickness by adding more cream or a pinch of 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. After freezing, thaw in the refrigerator, then beat the frosting on medium speed until creamy again.