I love Indydebi's recipe (and always use it) for BC. I have a request for a white chocolate BC cake and would like some to know how to achieve this.

Do I just add melted white chocolate (any particular brand/amount works better) or do I add something additional?

Thank you in advance for your help!

I do it quite often. I make the recipe as usual then add 6 ounces of Baker's White Chocolate squares (the premier chips have no cocoa butter the Baker's does) melted and cooled to room temperature. You will need to add a little extra milk because the chocolate will thicken the bc....I just add about a teaspoon of milk at a time to make sure that I don't add too much.

This will crust and smooth as well as the original recipe. To make dark chocolate bc..I do the same only add Baker's Unsweetened chocolate.

Thank you so much. I thought I had read a post a while back where you talked about this but couldnt find it for the life of me.

Thanks again! Hope your enjoying your weekend.

you could also use white chocolate flavoring syrup from torani's or Lorann's candy flavorings.

I would do either of those..if melting would be an issue

I'm going to try Indydebi's recipe this week can hardly wait!