Accidentally picked up salted butter instead of unsalted and didn't realize it. Is there a way to cut down on the salt taste in the icing?

my icing calls for salted butter.....dont know the answer to your question though

sorry I cant really help you on that, but I do know I only use the salted butter and I don't taste any difference really.... I think frosting tastes a lot better with it then without it.... hopefully someone can help you.

I used the french buttercream recipe from here, i couldn't really tell, but my husband said he could.

Once the icing is made I don't know of anyway of taking the salty taste away. I can definitely tell a difference. I used to use salted butter all the time in my regular bc and didn't mind it, but when I made IMBC using the salted butter was too much salt. Now that I have tried the unsalted, I won't go back! The only thing I can think of that you might try is to add a little flavoring, lemon, orange or almond.

I use salted butter all the time. Its cuts down on the sweetness of the icing.

On the recipes that call for salt, I use unsalted butter. If I use salted butter I omit the salt in the recipe. The salt either way helps to reduce the sweetness, it also helps from colors bleeding.

i know i know..... before you do anything with the butter....put it in a bowl of cold water. leave it there for a while till its soft to handle not gooey...then squeeze it through your hands...and change the water. the salt will wash out.

my dad used to do it as a child for his dad..at that time there wasnt unsalted butter.