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
Firefighting foam substance that could deal effectively with them. He invented fire-fighting foam, which was successfully tested in experiments in 1902 and 1903. In 1904 Loran patented his invention, and developed the first foam extinguisher the same year. The original foam was a mixture of two powders and water produced in a foam generator. It was called chemical foam because of the chemical action to create it. In general, the powders used were sodium bicarbonate and aluminium sulfate, with small amounts of saponin or liquorice added to stabilise the bubbles. Hand-held foam extinguishers used the same two chemicals in solution. To actuate