Buttercream 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 much sugar as butter by weight is used. Flavorings, in the form of extracts and oils, may also be added. Some recipes call for cream, non-fat milk solids, flour, or meringue powder. There are two types of meringue-based buttercream: Italian and Swiss. The meringues must be cooled to room temperature in order not to melt
Aluminium foam sandwich bonding. Foams used in this method are either closed-cell or open-cell. When a closed-cell foam is used then it is produced from aluminium alloys either by liquid metal route (e.g. Alporas, Cymat) or by powder metallurgy route. Open-cell foam core is made of aluminium and other metals as well. Face sheets are chosen from a variety of aluminium alloy, and other metals such as steel. For in-situ bonded face sheets the core is closed-cell foam. The goal of in-situ bonding is to create a metallic bonding between the foam core and face sheets. This is achieved in three ways. A