I always use the same butter cream icing, but this time i was opening the meringue powder from Wilton's and saw the paper and seen there was one called Snow-white icing. It called for 3/4 tsp of salt, I thought that was a lot of salt, do u think it is?? Anyways it just seems to taste a lot different then the one I usually make. Has any one else tried this recipe from the Wilton's can? I used popcorn salt also??? I have a cake testing in 2 days so I need to know ASAP!!!! For your thoughts and opinions.....so I can run to the stor and buy more stuff. Thanks so much
You used popcorn salt? That's going to have a VERY different taste from regular salt. It's not the same. I would remake it with regular salt.
ok I kind of figured that it was the popcorn salt oh live and learn. Thank u so much
I did not know it tasted different, I thought it just a finer grain? umm
yeah...popcorn salt is a much finer grain than table salt, therefore there is more salt in the 3/4 teaspoon than usual.
One recipe I use for a Sweetex buttercream specifically calls for popcorn salt. I have used it MANY times with no "salty" flavor. It basically cuts the sweetness, I believe. I thought popcorn salt was just a finer grain, no difference in flavor. My recipe uses 1/2 teaspoon popcorn salt to 2 lbs powdered sugar ratio.
I don't think the popcorn salt tastes different. Popcorn salt is table salt just much finer grains which makes it stick better to popcorn, corn, french fries and etc. It also dissolves faster (pickling salt is another name).
Maybe you have to use a little less as chefjess819 said.
OK, well my husband thinks it taste fine??? So maybe I should try adding more Powdered sugar?? What do you think...Thanks so much.
Actually, yes, the popcorn salt does have a finer grain. But I have some that's flavored (butter flavor). So if you happen to use that (which I don't), you'll get that flavor. (yes, I'm strange, I don't actually put butter on my popcorn!)
nope mine is not butter flavor it says this on the container: Morton Popcorn Salt ( Super fine salt), and on the back it list other stuff you can use it on, so maybe it is just me? My husband told me if it ain't broke don't fix it. This Wilton's recipe made alot more then mine does so thats why I tried it OK so does anybody think if I add more PS it will be fine? Thanks
How about seperating about a cup of the icing and try adding PS to that cup and tasting as you go. If you like how it tastes after fixing it do the same thing for the whole batch.
Another suggestion, what about fixing it by adding melted cooled white chocolate? Or even chocolate, if you do not necessarily want white icing?!
If you add more ps, you will have to adjust it with more liquid too or it will come out too stiff. How much depends on how much more you want to make. Maybe just add a little at a time, alternating with the liquid, until it is the way you like it.
If it makes a lot more, you can always freeze it. Buttercream freezes well.
Great ideas thanks so much I appreciate it greatly