www.iccadubai.ae 397 powdered sugar. This mix is creamed together until the desired consistency and lightness is reached. Flavourings, in the form of extracts or oils, may also be added. Compared to other types of buttercreams, simple buttercream has a high proportion of sugar content, making it the sweetest of all the buttercreams. This type of buttercream has no moisture, and it is a suitable filling for Sandwich Cookies French Buttercream – French buttercream (or pâte á bombe) is prepared in the same way as Italian Meringue-based buttercream, except egg yolks (some versions use whole eggs) are used in place of egg whites. This icing is very rich, smooth, and light. French buttercream tends to melt faster than other buttercreams due to its high fat-content (which comes from the egg yolks and butter). It is best suited for filling or icing, rather than decoration. Crème Mousseline – Crème Mousseline, also called German or Bavarian buttercream, is a custard-based buttercream.It is prepared by whipping together thickand softened butter, and may be additionally sweetened with extra confectioners' or icing sugar. In the Russian variant, the custard usually has flour or starch added for extra thickening (pastry cream). Like French buttercream, this icing is very rich and smooth, and it is best suited for filling or icing, rather than decorating or piping. Rolled Buttercream – Rolled buttercream is used for decorating cookies, and is prepared by mixinga large amount of powdered sugar with vegetable shortening, glucose (or corn syrup) and flavourings (extracts or oils). Icing sugar is kneaded in to get a rolling consistency. Rolled buttercream is similar to fondant, but with its softer texture and lesser elasticity, it cannot be rolled as thin as fondant. Therefore, rolled buttercream is not good for covering cakes or moulding flowers or figures. Meringue-Based Buttercream - There are 3 types of Meringue-based buttercreams. Each is named after the type of Meringue used. The 2 cooked versions commonly used for buttercream preparation are Italian Meringue buttercream and Swiss Meringue buttercream. Whichever type of Meringue is used as the base, once it is prepared, butter and flavourings (extracts or oils) are then beaten into the Meringue to transform the Meringue into buttercream. Meringue-based buttercreams are light and creamy in texture, and they are perfectly balanced in sweetness and richness. They are also the easiest to work with when icing and decorating cakes. Italian Meringue Buttercream – Italian Meringue buttercream is prepared by addingbutter and flavourings into the prepared and cooled Italian Meringue, and whipping it. Italian Meringue is made by whisking sugar syrup, cooked to a soft-ball stage, with whipped egg whites. Italian Meringue buttercream is a very popular buttercream. Swiss Meringue Buttercream – is prepared by whisking egg whites and sugar together in a bowl over a bain-marie until the mixture reaches 60°C. The mixture is then removed
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