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
Continuous foam separation that affect the effectiveness of foaming include the flow rate of the gas, the bubble size and distribution, the temperature of the solution, and the agitation of the solution. Detergents are known to affect foaming. They increase the ability of the solution to foam, increasing the amount of protein recovered in the foamate. Some detergents act as stabilizers for the foam, such as cetyltrimethylammonium bromide (CTAB). Continuous foam separation Continuous foam separation is a chemical process closely related to foam fractionation in which foam is used to separate components of a solution when they differ in surface activity. In any