Hi fellow cakers,
I'm absolutely sure others have done this before, but I just thought I'd share my luck with this delicious combo!

I had someone ask for "white chocolate fudge frosting"... so my first thoughts went to white chocolate ganache, which I LOVE, however this lady's wedding was going to be outside in July, and she wanted cupcakes... so maybe not the greatest of ideas. I made her a sample of WC ganache, BC with white chocolate coffee creamer as the liquid, and then I mixed the two together 1:1--- it was amazing!! A great genuine flavor, but with the workability of BC. I thought I'd share in case anyone else wanted to play with the idea. Happy caking lovely people.

Certainly sounds like a plan to me! I'd love to try this sometime. Just a question: is your BC all shortening? I ask because you mention its durability in the heat. That's not my experience with all- (or even mostly-) butter buttercream.

This weekend I tried adding white chocolate ganach to my BC, as the client wanted a white chocolate BC, but I found it didn't really taste much like white chocolate after sitting for 24 hrs. Do you think adding the creamer would make a big difference in taste?
Thanks for posting your experience.

Wow, thank you! I can't wait to try it!