Buttercream the butter (which has a variable melting point below ) as it is subsequently beaten in. French buttercream (also known as pâte à bombe-based buttercream or common buttercream) is made with whipped egg yolks. Custard-based buttercream is prepared by beating together pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar. 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
Types of municipalities in Quebec Types of municipalities in Quebec The following is a list of the types of local and supralocal territorial units in Quebec, including those used solely for statistical purposes, as defined by the Ministry of Municipal Affairs, Regions and Land Occupancy and compiled by the Institut de la statistique du Québec. Not included are the urban agglomerations of Quebec, which, although they group together multiple municipalities, exercise only what are ordinarily local municipal powers. A list of local municipal units in Quebec by regional county municipality can be found at List of municipalities in Quebec. All municipalities (except cities), whether township,