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In a microwave-safe bowl, melt the white chocolate at 50% powder for 1 minute, stir, and continue melting at 30-second intervals until it's fully melted. Be careful not to overheat the chocolate. It is very important to let your melted chocolate cool before adding it to the butter until it's no longer warm to the touch, but it should not cool enough to become solid.
In a mixing bowl using a hand mixer, beat the butter until smooth and creamy (about 1 minute).
Then add in the slightly cooled and melted chocolate and mix on low until well combined.
Gradually add the powdered sugar a little at a time and mix until fully incorporated. Add the heavy whipping cream, vanilla extract, and salt and whip until you have a smooth, light, and fluffy.