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You were probably looking at a British recipe.
It's just a UK term for superfine white sugar. It has a finer grain than the regular store-bought granulated sugar we get here in North America.
You can buy it as "jelly sugar" or "superfine sugar" here....or just use a recipe that doesn't use it. Martha's is great:
http://www.marthastewart.com/recipe/italian-meringue-buttercream?autonomy_kw=italian%20meringue%20buttercream%20recipe&rsc=header_7
Here's an excellent step-by-step how-to for you too:
http://www.cakescanada.com/HowTo/IMBC2.pdf
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