I am just barging in but, white chocolate is a great idea if you want to
stick to what you have. You can make it a mousse instead of ganache,
depending on usage. Of course there is always butter cream. Not perfectly
white but always delicious.
"CaptCook" > wrote in message
...
> "Compmouse" wrote ..
> > however, I
> > need an idea on what flavour to make the icing if it has to be
> white.
>
> Orange zest added to white frosting would compliment all flavors.
>
>