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
Spray foam insulation and medium-density closed-cell spray foam insulation. Both types of SPF are thermoset cellular plastics comprising millions of small cells. Open cell insulation can be crushed in your hand and has a lower insulation value. Closed cell is rigid to the touch and each air cell is completely sealed. While closed cell foam has a higher R-value, it is more costly to buy. Medium-Density Closed-Cell Spray Foam (ccSPF) Medium-density closed-cell foam insulation is often referred to as two pound (2 lb) foam. It is a rigid insulating material with a Long Term Thermal Resistance (LTTR) R-value that ranges between 5.1