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
Quantum foam Quantum foam Quantum foam or spacetime foam is the fluctuation of spacetime on very small scales due to quantum mechanics. The idea was devised by John Wheeler in 1955. With an incomplete theory of quantum gravity, it is impossible to be certain what spacetime would look like at small scales. However, there is no reason that spacetime needs to be fundamentally smooth. It is possible that instead, in a quantum theory of gravity, spacetime would consist of many small, ever-changing regions in which space and time are not definite, but fluctuate in a foam-like manner. Wheeler suggested that the Heisenberg