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Break or finely chop the white chocolate and place it into a large, heatproof bowl.
Add the salted butter caramel and vanilla extract. Heat half of the heavy cream in a saucepan in a low heat until it starts to simmer, then pour it over the white chocolate.
Let it sit for a few moments before stirring with a flexible spatula until the mixture is fully melted and smooth.
Add the other half of the fresh cream and mix again with the spatula.
Use an immersion blender to smooth the mixture, then cover with plastic wrap in contact with the surface and refrigerate for about 3-4 hours.
Whip the caramel ganache with an electric mixer at low speed for about 2 minutes, or in a stand mixer with the whisk attachment at low to medium speed.
The whipped caramel ganache is ready when it's thick, creamy, and firm. Use immediately to decorate your cupcakes or fill your cake.