buttercream frosting
See how buttercream frosting affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Created by another user
You can duplicate this ingredient to make edits and use in your own recipes.
Composition
buttercream frosting is made up of 16.4% water, 25% fat, 54.2% sugars, and 0% alcohol.
Water | 16.41% |
Fat | 25% |
Sugars | 54.17% |
Alcohol | 0% |
Total solids
83.6%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
57.1%
Similar to 57.1 g of sucrose dissolved in 100g of water
Sweetness
buttercream frosting is 54.17% as sweet as table sugar.
Relative sweetness
(Also known as POD)
54.17%
Nutrition
buttercream frosting has 458 kcal per 100g.
| Calories | 458 kcal |
| Total fat | 25 g |
| Saturated fat | 0 g |
| Trans fat | 12.5 g |
| Carbohydrates | 58.3 g |
| Sugars | 54.2 g |
| Fiber | 0 g |
| Protein | 0 g |