amaniemom Posted 5 Nov 2005 , 11:29pm
post #1 of

I was going to make the recipe from Kitche gifts recipe for choclate rolled cookies. It asks for 1 cup of unsalted butter and 1/4 tsp of salt. I only have salted butter at home. So I was wondering will it make a big difference if I used the salted butter? Or will I have to cut down the salt? If I do instead of 1/4 tsp of salt how much should I use?

12 replies
edencakes Posted 5 Nov 2005 , 11:31pm
post #2 of

I would go ahead and use what you have, but omit the salt. The reason unsalted butter and salt are usually called for is so you can control the amount in the recipe. I don't think it will make a big difference.

amaniemom Posted 6 Nov 2005 , 12:50am
post #3 of

thanks steph

irisinbloom Posted 6 Dec 2005 , 12:59pm
post #4 of

Could someone please tell me on the no fail sugar cookie recipe on CC, it just says butter so would that be salted or unsalted, thanksicon_smile.gif

cakefairy18 Posted 6 Dec 2005 , 3:15pm
post #5 of

If you use salted, dont put in the salt and if u use unsalted (which is better for baking) then add the salt

antonia74 Posted 6 Dec 2005 , 4:05pm
post #6 of

Everyone is right...it's a general rule of baking to use sweet/unsalted butter for your recipes, so that you can control the salt you put in.

I omit the salt from my recipes and use salted butter instead, because it is literally $1 - $2 cheaper per pound!! icon_surprised.gif

Sometimes my wedding cakes take 8 to 12 pounds of butter for the cake recipes & the buttercream icing filling/coating!!

The only thing that won't work is salted butter in buttercream...ewwwww!!! icon_razz.gif You should always use unsalted then!

CakesByEllen Posted 6 Dec 2005 , 5:00pm
post #7 of

Actually, I only use salted butter in my buttercream. The salt cuts the sweetness of the icing, and with it being already disolved in the butter, there's no worry that adding salt will make the icing grainy.

YMMV

Cake_Princess Posted 6 Dec 2005 , 6:08pm
post #8 of
Quote:
Originally Posted by antonia74

Everyone is right...it's a general rule of baking to use sweet/unsalted butter for your recipes, so that you can control the salt you put in.

I omit the salt from my recipes and use salted butter instead, because it is literally $1 - $2 cheaper per pound!! icon_surprised.gif

Sometimes my wedding cakes take 8 to 12 pounds of butter for the cake recipes & the buttercream icing filling/coating!!

The only thing that won't work is salted butter in buttercream...ewwwww!!! icon_razz.gif You should always use unsalted then!




I have to disagree with the last statement there about using salted butter in buttercream. I always use salted butter for my buttercream I really think it balances out the sweetness of the icing sugar.

bubblezmom Posted 6 Dec 2005 , 8:40pm
post #9 of

I believe Antonia is speaking of meringue buttercream which is not overly sweet. Salted butter in a meringue recipe would give the frosting a salty taste.

SquirrellyCakes Posted 7 Dec 2005 , 4:48pm

A lot depends on the type of recipe you are using and when the recipe was developed also. Many of my cookbooks are older from the 1950's - 1970's and they state the types of ingredients they are using. When they are referring to unsalted butter, they state unsalted, otherwise it is assumed they mean salted butter. But it is more popular today to use unsalted butter and so many cookbooks and recipes mean unsalted. I think that you need to see what kind of butter the cookbook authors had in mind. But personally in a baking recipe that calls for salt anyway, I would use the salted butter and adjust the salt required accordingly. The only time I find it makes a difference is in a recipe that requires no salt and then I would use unsalted butter. Also, I use salted butter in regular American buttercream, partly to cut the sweet taste and partly because of the preservative quality.
Hugs Squirrelly

TickledPink Posted 8 Dec 2005 , 3:07pm

In my favorite buttercream I use salted butter and even add 1 more pinch (only a pinch though) of salt. It really balances the flavors.

antonia74 Posted 9 Dec 2005 , 4:18am

I should clarify, what I mean by "buttercream" is indeed the Italian Meringue Buttercream...not the butter & icing sugar style.

Sorry!

antonia74 Posted 9 Dec 2005 , 4:18am

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