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
Foam rubber used for the formation of foam rubbers, after World War II styrene-butadiene rubber replaced many natural types of foam. Foam rubbers have been used commercially for a wide range of applications since around the 1940s. Polyether polyurethane rubber was discovered and patented in the 1950s by Charles C. Price. Currently, polyurethane-based foams make up over 90%, by weight, of the entire market for polyurethanes. The largest amount of polyurethane is used by these industries: construction, transportation, home furniture, noise and vibration reduction, and carpet. Construction uses 27% of polyurethane, and transportation uses 21%. Flexible foam is the leading material usage