Lisabet, I don't think you want any kind of spreadable buttercream, as it would cover the cake's lines. For white frosting, I usually simply mix confectioners' sugar, a pinch of salt, a tablespoon or so of melted butter, and enough cream (or milk) to make something that's thick, but still pourable. If you don't mind a slightly tan hue, stir in a teaspoon of vanilla extract as well. I'm totally guessing here, but I think 2 cups' confectioners' sugar would yield a good amount for this cake? Good luck – PJH

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