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In a microwave-safe bowl, combine the white chocolate chips, heavy whipping cream, and vanilla bean paste or extract.
Microwave the mixture for 1.5 minutes, then continue heating in 30-second intervals, stirring with a spatula initially and then switching to a whisk until fully melted and combined.
Once melted, transfer the mixture to a metal bowl.
Chill the mixture in the refrigerator for 4 to 6 hours or overnight, or in the freezer for 2.5 to 3 hours until it is very cold.
After chilling, whip the mixture in a stand mixer on medium speed until it begins to thicken, then increase to high speed and continue whipping until stiff peaks form.