Place the heavy whipping cream and white chocolate chips into a heatproof bowl. Heat in the microwave for 1 minute.

Let the white chocolate / heavy cream mixture sit for 1 minute to allow the heat from the bowl to continue to melt the white chocolate chips.

Whisk until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat for additional 10 second increments and stir until the mixture is smooth.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter until smooth.

Add in the vanilla extract and salt, and beat on low.

Pour in the cooled white chocolate and heavy cream mixture, and mix on a low speed.

With the mixer remaining on low, add in the powdered sugar, 1 cup at a time.

Once all the powdered sugar has been incorporated scrape down the sides and bottom of the bowl with a rubber spatula and then starting with the mixer on low bring the speed up to high and beat for 5 minutes. Stop the mixer once or twice throughout to scrape down the bowl.

Use immediately or store in an air tight container in the refrigerator.