1-Melt the chopped white chocolate using a double boiler or the microwave in 20-second increments, stirring after each until smooth. Let it cool at room temperature for 20 minutes to avoid messing up the texture.

2-In a medium bowl, beat the room temperature butter on medium speed for 1 minute, then on low speed, gradually add the confectioners’ sugar until well mixed.

3-Stir the cooled white chocolate until smooth and add it to the butter-sugar mixture. Beat on medium speed for 2 minutes until everything is creamy and combined.

4-Add the heavy cream or substitute, vanilla extract, and salt. Beat for 1 minute until fully mixed, and adjust as needed add 1 tablespoon more cream if it’s too thick or a pinch more salt if it’s too sweet.

5-Use immediately, or store covered in the refrigerator for up to 1 week or in the freezer for up to 3 months. After chilling or thawing, rebeat and add a splash of cream or milk to get the right consistency.