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Heat the butter gently until fully melted without browning and keep aside
Heat the milk until hot (not boiling) and add milk powder, icing sugar, and salt, then whisk until completely dissolved and smooth
Transfer the hot milk mixture into a blender, add the melted butter, and blend on high until completely emulsified, smooth, and slightly thick with no visible fat separation
Pour into a bowl, cover directly with cling wrap touching the surface, and refrigerate for minimum 4 hours or overnight until completely cold
Remove the chilled cream base and start whipping on medium speed
When the mixture begins to thicken slightly, add the vanilla extract
Continue whipping until soft peaks, medium peaks, or stiff peaks are reached depending on desired use, being careful not to overwhip