AHello, I am not new to cake decorating or baking, BUT I also have not used just a white ganache frosting either. My question is.. will a white ganache be safe to use as the "main" decor on a cake? The cake is to be chocolate, but I want color in it; that is why I am using white ganache. And will it stay.. I am doing a trial run.. but would like your input of how your experiences were with using white ganache as a frosting..
should be fine
i always liked using ganache because i chill my cakes and that stuff is like cement when it's cold
delicious cement but you know what i mean--really sturdy
Do you intend to use it so that it firms up from it's peanut-butter consistency or whip it and apply like American buttercream?
As K8 mentioned, once it's cold, the non-whipped version is seriously solid and has great 'staying power', even when not cold.
I've only used the whipped version as a filling, not as a final frosting. It didn't break down though as a filling.
HTH
Thank guys all ya'll replies sound great.. but to answer.. I would like to use it as a peanut butter consistancy kinda like use it to put some rosettes on a cake.. ya see i only use buttercream to do everything.. other than that i would use whipped ganache.. more lighter and yummier but everyone seems to like buttercream.. but this paticular person wants colored chocolate on her cake.. thus why i am using the white ganache..
Gotcha! The PB consistency will stay put. 
Thinking out loud here as I haven't piped with the whipped version...when you make your icing, maybe whip up a bit of it. The color will be the same but a lighter shade and could be an interesting contrast to the PB consistency rosettes. It might be a good idea to do a practice whipped rosette to see how it holds up at room temp.
Just curious...Does she also want a chocolate taste for the colored WC ganache? You can add flavoring if she does.
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