Prepare the Cream:

1. Heat the Cream: In a medium saucepan, heat heavy cream over medium heat until it begins to bubble around the edges. Be careful not to boil it.

2. Pour Over the Chocolate: For milk chocolate version, pour the hot cream over the chopped milk chocolate in a stand mixer bowl. Stir until the chocolate melts and the mixture is smooth. Add kosher salt and mix thoroughly.

3. Chill the Ganache: Cover the bowl and refrigerate for at least 6 hours or until thickened. Alternatively, place the bowl in an ice bath and stir occasionally until it thickens (about 1 hour).

Whip the Frosting:

1. Beat the Ganache: Once chilled, place ganache in a stand mixer with a whisk attachment. Beat on medium-high for 75-120 seconds until thick and creamy.

2. Use or Store: Use the frosting immediately, or store it in an airtight container in the refrigerator for up to 1 week. For freezing, store in an airtight bag for up to 6 months. When ready to use, gently warm and rewhip.

For the White Chocolate Vanilla Variation:

1. Flavor the Cream: Add the split vanilla bean to the cream and simmer it. Remove from heat, cover, and let steep for 4 hours.

2. Finish the Ganache: Remove the vanilla pod, bring the cream to a simmer, then pour it over finely chopped white chocolate and stir until smooth.

3. Chill and Whip: Chill the ganache, then beat until thick and creamy.

Use the Frosting:

• The frosting is ready to spread or pipe onto cakes, cupcakes, or any other dessert.