I've searched around and hate to ask questions when there might be obvious answers out there, but I'm looking for a white chocolate ganache.
I'd like to do a girly cake and do pink buttercream with a white ganache dripped over the top. I'm reading though that the white chocolate isn't the same as the regular and doesn't perform well as a ganache???
Could I do "fake ganache" and just melt store made vanilla icing and pour over my buttercream?? Or is that completely bad 
Help!!!
Thanks guys....I learn something new every day!!
There is a recipe here http://pastrychef.com/htmlpages/recipes/gingrich_cake.html
for a white chocolate ganache using only white chocolate and butter. You can scale the amounts down to 12 oz white choc. and 1 stick of butter. If you wanted to pour it on a cake I would let it cool but skip the beating step.
I have made it before using white choc. and cream, but I just eye it and don't measure so I can't give you a formula. Maybe someone else has one 
.
Amber
http://www.cakecentral.com/cake_recipe-2116-Chocolate-Ganache-1.html
see the 'footnote' regarding white choclate
I love the chocolate ganache I recipe on this site
thanks mkerton glad you like it
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