1. A mixture of butter and meringue. These are very light icings.

The most
frequently made of these kinds of buttercreams is Italians buttercream.
2. A sugar syrup that is crystallized to a smooth, creamy white mass. It’s familiar as
the icing for napoleons, eclairs , petits fours, and some cakes.
3. A method was developed for use with high- ratio plastic shortenings. High-ratio
cakes contain a large percentage of sugar, more than 2100% based on the
weight of the flour.
4. It is called the conventional method, was for a long time the standard method for
mixing high fat cakes.
5. A smooth mixture of fat and sugar. They may also contain eggs to increase their
smoothness or lightness.