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
Direct injection expanded foam molding the material. It is also cross-linked, which means that the cells are connected in a way that makes the foam strong and durable with high tear and tensile strength. All polyolefin elastomers are also resistant to most chemicals, which allow the products to not only be used in a chemical environment, but also very cleanable with most household cleaners. The process itself is known to be very interesting, because the injected compound is not foam, until an endothermic reaction in a hot mold activates the blowing agents, resulting in an expanded foam part. This requires the mold cavity size to