Which of the following buttercream icings is paired correctly with a sentence you would find in the procedure for producing it?

1)Pastry cream-type buttercream: Mix together equal parts of thick pastry cream and softened butter.

2)Decorator's buttercream: Beat boiling syrup into beaten egg yolks.

3)French buttercream: Cream it only a little.

4)Fondant-type buttercream: Cream together equal parts of fondant and cream.