I've never made one..but came across one recently and thought..ooh yumm!
Yes I would double it..for a layer cake plus filling..
White Chocolate Mousse Frosting

Thank you! This sounds more like what I remember of that cake from the bakery (they also had big, sweet, fresh strawberries on the cake :). I also remember having a white cake with the frosting similar to the recipe I already had (with confectioner's sugar), and that had white chocolate curls on it and was delicous and beautiful. I'm going to make this whipped cream mousse frosting. Thanks again. Ann

Ann, please share your thoughts about how it works, tastes..I love white chocolate stuff..

Well, I "sorta" made it today. Granted, I made some changes so this is not a critique on any of the above recipes. I melted 4 oz of Ghiradelli white chocolate in 1/2 cup heavy whipping cream and let it cool. Made a Duncan Hines French vanilla cake. I whipped the remaining 1-1/2 cup cream and since I wasn't using all the white chocolate called for (it's quite expensive when one is experimenting :), I added a little powdered sugar and vanilla sugar to the whipped cream. I folded in the cooled white chocolate/cream mixture and placed it in the refrigerator to "set" for 1 hour. I sliced one cake layer in half horizontally, put the whipped cream (which is delicious!) on the bottom section, placed strawberries halves on the cream, covered them with some cream, then topped with the other half layer and covered it with the remaining whipped cream. It's very good. I think if I'd used all the white chocolate called for in these recipes it would have been way too sweet for us. I let the strawberry halves peak out from the middle and it looked pretty. Next time I'll make a plain white cake or use a box of white cake mix as I think the French vanilla is a bit too sweet. This is pretty enough for company.

Sounds delish!!!