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Apply dry shampoo to specific oily areas. If using an aerosol dry shampoo, hold the can at least 6 inches away from the application area. Once applied, evenly distribute the dry shampoo by either massaging the scalp or brushing through the hair. Avoid spraying ends of hair from excessive drying. Do not use for more than two days in a row. [23]
Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savoury. [1] Sweet mousses are typically made with whipped egg whites, whipped cream, [2] or both, and flavored with one or more of chocolate, coffee, caramel, [3] puréed fruits, or various herbs and spices, such as mint or ...
The early 1980s arrival of hair mousse in North America was known as "mousse mania" as hairdressers unveiled the new foam product to their clientele. [3] Throughout its first years on the market, hair mousse quickly became a multimillion-dollar product. 1984 domestic retail sales for the product ranged from $100–$150 million and almost $200 million in sales by 1986.
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White glacé icing on a lemon bundt cake Chocolate icing in a bowl before being put on a cake. Icing, or frosting, [1] is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such ...
Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar. Buttercream is commonly flavored with vanilla. Other common flavors are chocolate, fruits, and other liquid extracts.
Clairol logo. Clairol is the American personal care-product division of company Wella, specializing in hair coloring and hair care.Clairol was founded in 1931 by Americans Joan Gelb and her husband Lawrence M. Gelb, with business partner and lifelong friend James Romeo, after discovering hair-coloring preparations while traveling in France. [1]
Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it.It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when ...