Place the white chocolate in a bowl. Pour in 1/4 cup half and half or heavy whipping cream (60 grams), then microwave for a few seconds until melted. Stir well and let cool. Add the softened butter at room temperature to the chocolate and beat with a mixer until fluffy.

Continue beating until the mixture is well combined and the butter turns white. Add food coloring as desired and decorate the cake.

Using chocolate instead of whipped cream makes it easier to pipe decorations and helps them set faster.