Heat ½ cups heavy cream and the chocolate chips in a microwave for 30 seconds to make a ganache. Remove and stir until smooth. If it needs more time in the microwave, heat for another 15 seconds and stir till smooth. Place in the fridge and let it get cool. You don’t want it to be totally cold but slightly cooler than room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until it’s light and fluffy. Add the cooled ganache, the remaining ¼ cup heavy cream, vanilla, and salt. Beat again until combined, scraping the sides as needed. Add the powdered sugar, about a cup at a time. Beat on high for about 4 minutes. If your frosting is too thick you can add a tablespoon at a time more cream. If it’s too thin, add a bit more powdered sugar. Remove the bowl from the mixer and mix with a wooden spoon for a minute or two to remove any air bubbles.