Buttercream Buttercream Buttercream is a type of icing or filling used either inside cakes, as a coating, or as decoration. Simple buttercream is made by creaming together fats (butter, margarine, or vegetable oil shortening) and powdered sugar to the desired consistency and lightness. Typically twice as much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder. There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt
Pressure cooking must comply with the Pressure Equipment Directive. The recommended maximum fill levels of food/liquid avoids blockage of the steam valve or developing excess pressure: two-thirds full with solid food, half full for liquids and foods that foam and froth (e.g., rice, pasta); adding a tablespoon of cooking oil minimizes foaming., and no more than one-third full for pulses (e.g., lentils). Pressure cooking always requires liquid. Pressure cooking cannot be used for cooking methods that produce little steam such as roasting, pan frying, or deep frying. Thick sauces do not contain enough liquid to vaporize and create pressure, so they usually