So I am late to the party as per usual, and after reading this awesome tutorial and comments I find I still have a few questions. #1 the amounts of melted chocolate you can add was confusing, the recipe said 2 oz where as in the comments section I found anywhere ftom 3 to 6 oz up to 3/4 of a lb! Any help would be great as I want to make a white chocolate buttercream. #2 As I want to do a white chocolate, should I reduce the sugar so it's not too sweet? #3 I had previously tried a different white chocolate buttercream recipe that was tasty but reverted to tasting like decorating frosting after gel food coloring was added, why did that happen and will something similar happen with this recipe? Thank you for sharing your knowledge!

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