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Chop the white chocolate, then melt in a double boiler on the stove, or simply use the microwave: Place chopped white chocolate in a microwave-safe bowl and microwave in 20-second increments, stirring after every 20 seconds until completely 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 so that it is smooth, and 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. Taste. Add 1 more Tablespoon of heavy cream/milk if needed to thin out, if desired. Add another pinch of salt if frosting is too sweet.
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 for a few seconds so it’s creamy again.