Fit a stand mixer with the paddle attachment and place the 1 cup softened butter in the bowl. Beat on medium speed until the butter is light and fluffy, about 1–2 minutes.

Add 2 cups of the powdered sugar and a pinch of salt (if using). Start the mixer on low to avoid a sugar cloud, then increase to medium and beat until the sugar is fully incorporated.

With the mixer running on low, slowly drizzle in the 4 oz melted and cooled Baker’s white chocolate. Once added, increase the speed to medium–high and beat for 1–2 minutes until the chocolate is fully combined and the mixture is smooth.

Add the remaining 2 cups powdered sugar and 2 tablespoons half and half. Begin mixing on low to incorporate the sugar, then increase to high and beat until the frosting is light and fluffy, scraping down the bowl and paddle as needed.

If the frosting is too thick, add additional half and half a few drops at a time, mixing on medium between additions, until you reach your desired consistency. Do not exceed the total listed amount of half and half (2 to 4 tablespoons).

Stop mixing once the frosting is smooth, light, and holds its shape for spreading or piping. Use immediately or store as desired.