I am making a chocolate and vanilla buttercream icing. Mu husband when shopping this morning and got butter that was on sale but it wasn't unslated. Can I still use it in my recipe? The vanilla one doesn't call for adding any salt to it. The chocolate one calls for a pinch of sugar.
Thanks,
Manya
Hi there, i always use salted butter in my buttercream, it makes it not soo sweet, balances the flavor.
I only use unsalted butter with my buttercream. I make it with italian meringue if that makes any difference. I think the salted is too much by the time you add all the butter into the frosting. I have used 1 stick added to a batch (2 and a half lbs) and it was ok.
I always use unsalted as well, I use the buttercream dream recipe. I think the salted takes away from the sweetness a bit and makes it taste more buttery
But if you use a Swiss Meringue or Italian Meringue than it does make a big difference and I don't think it is a good one I tried it once and my sister said it tasted like salty butter on cake! YUK
I agree not to use the salted for a meringue style buttercream, I use salted only when i do the crusting buttercream. Like heiser73 said it does make it take more buttery and cuts down the sweetness just a bit, its still real sweet, it has alot of powdered sugar. Ever since i tried it that way, its just so good, and everyone raves about it, because many people don't like the overly sweet buttercream.
I always add a little salt to all my buttercream. I took a poll at my husband's work, they all seemed to like the salted better. I send my weekly practice cakes with him, so I don't end up eating all of them. Salt is said to enhance flovors, right.
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