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 Firefighting foam Firefighting foam is a foam used for fire suppression. Its role is to cool the fire and to coat the fuel, preventing its contact with oxygen, resulting in suppression of the combustion. Fire-fighting foam was invented by the Russian engineer and chemist Aleksandr Loran in 1902. The surfactants used must produce foam in concentration of less than 1%. Other components of fire-retardant foams are organic solvents (e.g., trimethyl-trimethylene glycol and hexylene glycol), foam stabilizers (e.g., lauryl alcohol), and corrosion inhibitors. Class A foams were developed in mid-1980s for fighting wildfires. Class A foams lower the surface tension of