Cover and store in the refrigerator for up to 7 days or until the expiration date on the cream or freeze for 2-3 months and defrost in the microwave on low or overnight in the refrigerator. Rewarm as needed.
Use to top gluten free desserts, to drizzle on ice cream or frosted cakes, etc. You can even add white ganache to the top of a pie and decorate with drizzled dark chocolate ganache. Depending upon how warm the ganache is will depend upon it's consistency. If you wish to just drip ganache down the sides of a cake, let it set up more. However, you can drizzle it on while it's thin as well, just not hot.
I like using LorAnn emulsions and gel-based food coloring because they mix well with white chocolate. Water is chocolate's enemy and make a ganache seize up into a sticky pile of glue.