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
Clay pot cooking long as the pot is not allowed to dry completely. Because no oil needs to be added with this cooking technique, food cooked in clay is often lower in fat than food prepared by other methods. In the southern states of Andhra Pradesh, Kerala, Tamil Nadu and Telangana in India, the traditional pot used for cooking is called a "chatti". There are many different types of pots used in the different cultures of North India, Pakistan, Bangladesh. In northern states including Punjab, Uttar Pradesh, Haryana, Rajasthan, the cooking pots are called "handi". Traditionally, Indian chefs could cook many dishes simultaneously