Every recipe I find for White Choc. BC calls for melting the chocolate with a little cream. I'm wondering if I can make my regular buttercream and then just melt the white chocolate with a little bit of crisco, rather than using cream, and then just add it to the BC after it's cooled? Then use water to thin the BC instead of milk. I need a crusting BC, that's why I want to use my usual recipe, but I need the white choc. flavor and don't have any of those snazzy flavorings from Lorann or anything like that. So, I'm also wondering if it will still crust with the addition of the white choc.? Anyone know if it will work or have any other ideas?

you don't ned to add liquid of any kind when melting chocolate, but I'd advise using a double boiler or some sort. What is the issue with cream? (jsut curious)

Yes, you can just go ahead and add the melted chocolate without anything added to it, that is what I do.

..if you melt your white chocolate in the microwave, go very easy! I do it at 50% power and at 30 second intervals, stir in between.

For white chocolate or (regular) chocolate I use my regular buttercream recipe, which uses water. Just melt your chocolate, no need to add anything else to it, and mix it in with your buttercream recipe.

You may need to add a little extra liquid as chocolate makes the icing a little drier. And it will crust just fine if you start with a crusting buttercream.

THanks so much, everyone! The only reason I don't want to use cream is because this cake will have to spend a few hours outside of refrigeration...between the time I leave to deliver it and then until they serve it. Just don't want to take any chances with anything going wrong or tasting 'off', as it's going to a party that's being held at a restaurant called 'Spot of Tea'....if they like the cake then we're going to talk about me doing the cakes for their birthday tea parties they offer. Right now the only kind of cake they offer for the parties is their strawberry cheesecake but have had lots of people asking if they do decorated bday cakes lately. Soooooo, I'm not doing anything to risk it! Plus - with this 100 degree heat, it wouldn't take long to affect the icing, I don't think. Even though it will be in the fridge until I load it in the car, which I plan on cooling down first...I'm nervous, I guess, about the whole thing. Just playing it super-safe.

the little amount o fcream in the recipe won't be affected. you don't need to omit it.