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
Cooking banana no botanical distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity, for many bananas. In fact, ripe plantains can be eaten raw since their starches are converted to sugars. In some countries, where only a few cultivars of banana are consumed, there may be a clear distinction between plantains and bananas. In other countries, where many cultivars are consumed, there is no distinction in the common names used. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". All modern true