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
Surface chemistry of cooking easy to clean. They are also resistant to very high temperatures due to the strong bonds between all of the atoms. This means that they can be baked or used around hot oils. Silicone has a very specific use as cookware, since it is not rigid. Most silicon used in cooking is in the form of spatulas or molds, and as such serve a different purpose than the previously discussed materials. Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water