White Chocolate Buttercream Frosting:

• Place 1/4 cup of heavy cream and 1 cup of white chocolate chips into a heatproof bowl. Heat in the microwave on high power for 1 minute.
• Let the white chocolate and heavy cream mixture sit for 1 minute to let the heat from the bowl continue to melt the white chocolate chips.
• Stir until smooth, then set aside to cool for about 10 minutes. If you have any bits of chocolate left unmelted, heat in additional 10-second increments and stir until the mixture is smooth.
• In the bowl of a stand mixer or a separate large bowl, beat 2 cups of room temperature butter on a low speed for 30 seconds with a paddle attachment or hand mixer until smooth.
• Add in 1 Tbsp vanilla extract and 1/2 tsp salt. Beat on low until combined.
• Pour in the cooled white chocolate and heavy cream mixture and mix on a low speed.
• Gradually mix in 7 cups of powdered sugar on a low speed. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
• Mix on a low speed until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add in additional cream, 1 tablespoon at a time. If the frosting is too thin, add in more powdered sugar, a quarter of a cup at a time.
• Stir by hand with a rubber spatula to make the frosting extra smooth at the end, then cover with plastic wrap and set aside until you're ready to use it.