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
Firefighting foam its application. High-expansion foams are used when an enclosed space, such as a basement or hangar, must be quickly filled. Low-expansion foams are used on burning spills. AFFF is best for spills of jet fuels, FFFP is better for cases where the burning fuel can form deeper pools, and AR-AFFF is suitable for burning alcohols. The most flexibility is achieved by AR-AFFF or AR-FFFP. AR-AFFF must be used in areas where gasolines are blended with oxygenates, since the alcohols prevent the formation of the film between the FFFP foam and the gasoline, breaking down the foam, rendering the FFFP foam