Talk:Butter cream

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Contents 1 French vs. Italian 2 Flavoring 3 Inconsistent naming 4 Wrong information

[edit] French vs. Italian

The description of the French buttercream is actually that of Italian buttercream. French buttercream is made with egg yolks, sugar, and water heated to about 145°F before mixing in pieces of butter. --Mhchu 08:03, 10 May 2006 (UTC)

All the <insert country> buttercreams are grouped as "french buttercreams" in my baking textbook. the pineapple 00:43, 11 May 2006 (UTC)

[edit] Flavoring

What should be done about the Flavoring section? It seems too much like a recipe to me, but it does contain some useful info. --Jitterro 22:53, 16 July 2006 (UTC)

It seemed useful at the time, if you think it doesn't belong then I guess it can go. the pineapple 02:11, 17 July 2006 (UTC)

[edit] Inconsistent naming

Should this article be renamed to "Buttercream"? The text repeatedly refers to the subject as "buttercream" without a space, yet the title of this page is "Butter cream". (jarbarf) 21:17, 1 February 2007 (UTC)

I'll second that. The term 'Butter cream' appears a total of two times in the article but 'Buttercream' shows up about 30. It seems silly to have the title be a term that only shows up in the title and a list of possible terms. Priest4hire 13:16, 25 September 2007 (UTC)

[edit] Wrong information

This article refers to "mock cream" and states it is a type of icing.

mock cream is a type of icing used inside cakes

"Mock cream" is not a type of icing, it is a filling. Fillings are used inside cakes, not outside. Icing is synonymous with glace, glaze, ornamentation, sugar paste, topping and trimming, all are used outside a cake, not inside a cake. The referenced article to neenish tarts (http://en.wikipedia.org/wiki/Neenish_tart) supports this contention; it lists icing as a separate ingredient to mock cream:

A neenish tart...is a tart made with...mock cream paste filling, and icing on top

Note mock cream as a separate ingredient and filling, not as an icing.

This error should be corrected. —Preceding unsigned comment added by 210.1.196.98 (talk) 07:49, 2 April 2008 (UTC)