I am making my first batch of SMB and realized that I bought salted butter. If I use this instead of unsalted, will it cause a problem or affect the taste of the icing.
Thank you so much for any help you can provide
it will affect the taste.
i think you will be happier with the taste of the smbc if you can go back and get unsalted.
that said, there are people who use salted and like it .
I like unsalted butter. I have never tried it with salted butter - it probably just depends on your taste buds.
I use half salted, half unsalted. Keeps the taste balanced.
makes it taste like eating a stick of butter... if your paula dean keep it otherwise (imo) it tastes disgusting
I've used salted butter also, so far everyone loves it, I am from the South.
There's another discussion in the forum going on about Swiss Meringue Buttercream... whoever started called it:
but she was really making Swiss. You might want to look at that one.
I use half salted butter and half Crisco. And I cut by 1/3 the total amount of fat in the recipe. Took me several tries to reach something I liked. You may need to experiment with this a bit.
I use 1/2 salted, 1/2 unsalted (5 sticks total between the 2). And I "up" the sugar by 1/2-cup, just cuz I like it a bit sweeter. I use 1/3 c. total of ALL flavoring combined. If you use ALL salted, you'll have a really buttery flavor which could probably be used on pancakes, waffles, scones, etc....you get the idea. Otherwise, I'd really start over. You'll be much happier. And I've never put shortening in my SMBC just cuz the thought of eating shortening gags me, but that's just MOHO
If you have time, read thru this thread. It will really help you. And I've not gone back to regular powdered-sugar buttercream in a long, long time after perfecting Swiss Meringue. Everyone that has it just LOVES it as they are so used to BC.
Swiss Meringue thread that is worth the read: http://cakecentral.com/cake-decorating-ftopict-594605.html