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
Foam rubber Foam rubber Foam rubber (also known as cellular, sponge, or expanded rubber) refers to rubber that has been manufactured with a foaming agent to create an air-filled matrix structure. Commercial foam rubbers are generally made of either polyurethane or natural latex. Latex foam rubber, used in mattresses, is well known for its endurance. Polyurethane is a thermosetting polymer that comes from combination of Methyl di-isocyanate and polyethylene and some other chemical additives. Foam rubber was first produced in 1929 by Dunlop Rubber researcher chemists E. A. Murphy and Eric Owen using whipped latex. In 1937 isocyanate based materials were first