Accidentally Used Salted Butter...fix?
Decorating By SPCOhio Updated 22 Feb 2013 , 6:22pm by hbquikcomjamesl
adding powdered sugar will only give you soup. you can try to add more vanilla, but you're not going to be able to get rid of the saltiness altogether. i made a choc IMBC for a regular customer once and accidentally used salted. he complained about the flavor and i never saw him again. i only realized my mistake later.
save it for cookie filling for the kids. salt is such a powerful taste, i don't think you're going to want it anywhere near a fresh batch.
ACrustdust, I actually thought of that but I have so much on my caking plate today and tomorrow that I couldn't even go there. I ended up dumping a beautiful but salty batch down the sink. I even though about mixing it with ABC but just didnt have the wherewithal tonight lol. But it's info stored away for another day for sure!
I use salted butter for one of my four sticks. The reviews so far have been positive.
AI usually do throw a little over a pinch of salt into my SMBC and I like that just fine. I think using one salted stick in my recipe would probably be the equivalent of this pinch+ but 6 sticks of salted butter with the pinch+ was definitely too salty. I won't be making that $7 mistake again!
I only make dense, non-whipped, cold-process American BC ("the recipe that's been on the back of the C&H powdered sugar box since before most of us were born," hand-mixed with a dinner fork) myself, so I have exactly zero experience with SMBC or IMBC, but I do know that I've never used anything but salted butter in my BC (indeed, the only thing I usually use unsalted butter for is turkey dressing, sauteing the onions and celery in a 50-50 mix of unsalted butter and salted margarine).
I only make dense, non-whipped, cold-process American BC ("the recipe that's been on the back of the C&H powdered sugar box since before most of us were born," hand-mixed with a dinner fork) myself, so I have exactly zero experience with SMBC or IMBC, but I do know that I've never used anything but salted butter in my BC (indeed, the only thing I usually use unsalted butter for is turkey dressing, sauteing the onions and celery in a 50-50 mix of unsalted butter and salted margarine).
I don't do the american buttercream, but still a dense one with granulated sugar and butter and I also always use salted, I actually did two batches and forced all my poor friends and family that I could find to taste it, and everyone chose the salted.
In the SMBC though, the salt is really obvious, it surprised me, I thought the sugar would cut it more.
As I recall, in "The Icing Man Cometh," Alton Brown spent half a Good Eats episode making IMBC, identifying it as simply "buttercream," and I suspect I wasn't the only one he confused the Hell out of. (He spent the other half using it, including a method of leveling and splitting a layer that involved 2 sticks and what appears to be a bow-saw blade.)
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