The white cover we used on this cake is an Italian buttercream. In an Italian buttercream we use the Italian method to make meringue, in this method sugar is heated with water to a soft ball stage (240F) and then slowly added to you beaten egg whites. Finally we add softened butter a little at a time, making sure it is incorporated to our meringue, to finish we flavor the buttercream with vanilla extract and it is ready for piping.