Step 1

In a large microwave-safe bowl, add the chopped white chocolate, ¼ cup of the cream, and the butter.

Step 2

Microwave in 15-second intervals, stirring in between until smooth and melted. Cool mixture to room temperature.

Step 3

In a medium-sized bowl all the remaining 1 cup of heavy cream, whip until frothy with a whisk or electric hand mixer.

Step 4

Sift the powdered sugar on top of the heavy cream and stir it in.

Step 5

Continue to whip until stiff peaks form.

Step 6

Stir in the vanilla.

Step 7

Add ⅓ of the whipped cream to the white chocolate bowl and fold it in until there are no streaks left.

Step 8

Add another ⅓ of the whipped cream and fold it in.

Step 9

Add the last of the whipped cream and fold it in until completely smooth with no streaks.

Step 10

Divide the mixture between 6 small serving bowls.

Step 11

Cover with plastic wrap and place in the refrigerator to set up for at least 2 hours or up to overnight.

Step 12

Serve as-is or with more whipped cream on top, chocolate curls, sprinkles, or all three!