Does Anyone Use Salted Butter In Their Buttercream?

Decorating By PurplePetunia Updated 26 Feb 2005 , 3:40am by nashsmom

PurplePetunia Posted 25 Feb 2005 , 3:33am
post #1 of 10

I was wondering if anyone uses salted butter. Would that help cut down on the sweetness of buttercream? (I'm talking about the half butter, half shortening recipe).

9 replies
jscakes Posted 25 Feb 2005 , 3:38am
post #2 of 10

when I just started getting into this I did...but I think I did something else wrong as the icing wasn't exactly keeping it's posture very well on my cake! Tasted okay though.

cakeconfections Posted 25 Feb 2005 , 4:08am
post #3 of 10

i use both. I dont have bad results with either one. The salt will help to cut down the swetness, but i never really can taste a differnt when using salt or no salt.

MrsMissey Posted 25 Feb 2005 , 4:31am
post #4 of 10

I use them interchangebly! Don't notice any difference!

GHOST_USER_NAME Posted 25 Feb 2005 , 4:38am
post #5 of 10

Me either- I use what's on sale.

PurplePetunia Posted 26 Feb 2005 , 1:48am
post #6 of 10

So then, how can I cut down on the sweetness???
I have to do a Bob the Builder Cake for my twin nephews' party tomorrow.
I'm going in the kitchen in about an hour to make my icing.
I use the half butter, half shortening recipe. Any suggestions or words of wisdom?? icon_confused.gif

GHOST_USER_NAME Posted 26 Feb 2005 , 1:57am
post #7 of 10

Maybe swap a little more butter for the shortening. I get a lot of compliments on mine not being so sweet, and i have a slightly higher ratio of butter to shortneing... I'm just guessing that helps. Also, vanilla is sweet. Use a flavoring (extract) other than vanilla. This may help.

PurplePetunia Posted 26 Feb 2005 , 2:01am
post #8 of 10

Thanks!! I'll give that a try right now.
Oh, by the way, if I use more butter, will it hold up okay for decorations??

MrsMissey Posted 26 Feb 2005 , 2:09am
post #9 of 10

Can't answer your butter questions but I can tell you by adding an extra pinch of salt will cut down on the sweetness as well!

nashsmom Posted 26 Feb 2005 , 3:40am
post #10 of 10

Try this recipe when you get a chance. It is more of a whipped frosting and not anywhere near as sweet as buttercream. I started with less milk to get a stiff consistency, then removed what I needed stiff, then added more milk for medium consistency & removed that, etc for the thin.

Dream whip frosting
1 1/3 cup shortening
1/2 envelope of dream whip (I just guessed)
2 teasp clear flavoring
Whip at high speed for 7-10 minutes or until it looks like whipped topping.
Then add:
2 lbs powdered sugar
1/2 cup flour
2/3 to 3/4 cup milk (the less the better for making roses)
Whip at high speed for another 7-10 minutes. Then set the mixer on low and mix for a few minutes. This piped beautifully and I think you could probably adjust the flour/powdered sugar ratio for more or less sweetness (is that a word?). Hope this helps!

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