I want to use No Crust Buttercream Icing recipe for a Dora Cake and noticed that the instructions call for 1 1/4 sticks (or 3/4 cup) unsalted butter. I'm in Canada and I've never seen butter in sticks only the regular brick shaped version. Anyways, wouldn't "1 1/2" sticks equal 3/4 cup, which means 1 1/4 sticks would be less than 3/4 cups? Sorry to be so anal about this, but I'm new to making decorated cakes and am worried that even a slight difference in the butter amount would make a difference in the end result. Secondly, I know I'm pushing it, but can I use "salted" butter instead of the unsalted? Thanks for any input.

I have never tried that receipe but you are correct! One stick of butter is equal to 1/2 cup or 4oz! Think you're anal? I'm so anal that I weigh everything! Personally, I think the salted butter is much better than the unsalted and I don't see where it would cause any problems to switch. I think the salt helps cut down on the sweetness. Of course, others may disagree! Hope this helps, Missey

Well from my experience, if you add to much butter it of course won't ruin anything. It makes it creamier. And I always think " what the heck it's only icing, I can make it again". So there for if I add to much butter I just add more sugar. I never had to throw any of my mistakes away. It's one of those things that you get comfortable with. Playing around until you get it the way you want it. Just a thought!