Finally going to try popcorn salt instead of table salt. When replacing in a recipe do you use less popcorn salt because it is ground fine....?

Here's a conversion chart from Morton, the salt company (bottom of the page on the link):

http://www.mortonsalt.com/salt_guide/index.html#conversion_chart

Thanks, I appreciate it! Sorry I didn't respond sooner, CC didn't send me a reminder for some reason.

A different product... Diamond kosher salt... only this brand. It is a flaked salt that dissolves in food. It really makes a difference.

A different product... Diamond kosher salt... only this brand. It is a flaked salt that dissolves in food. It really makes a difference.

Just curious, but what is the advantage of popcorn salt? Just a different flavor?

It dissolves easier in buttercream...usually if I use table salt it stays gritty.