I put salt in my SMBC according to this recipe I have and it tastes too salty for me. It is not good. Is there anything I can do?

you can try lemon juice, or anything acidic it cancels out the salt. hope it helps!!!!!!

Well, luckily I had a little left from the batch I made a couple of weeks ago, so I added it to some of the batch I just made, in a separet bowl. It was enough for the cake at hand and it fixed the problem. I will just make another batch or two, without the salt, and mix them. I'm new to meringue BC, next time, no salt!

I don't know what recipe you have, but I've never seen a recipe that adds salt. Your not even supposed to use salted butter.

You also need to use unsalted butter. That could do bad things to the recipe, too--adding salt with the butter and then also adding salt by itself....that's a lot of salt!

you can add chocolate to it to make it better. but yeah use unsalted butter

A

Hi LaBellaFlor, this is years old but it came up when I searched salty smbc... And I used a recipe from bakersroyal... Here is a sorta link - replace the x's for t's if you want a look... hxxp://www.bakersroyale.com/cakes/baking-basics-how-to-make-swiss-meringue-buttercream-frosting/ It was recommended off several other sites. I know salt helps sweets but this recipe definitely over does it... Half was perfect, I should have left it alone. Now I have to make a salt free batch to add to it. I do use I salted butter so I can control the salt but I usually follow a recipe before I change it. I will change this for sure. I'm not singling you out, just replying to :what recipe calls for salt: :)

AYou could add caramel and make it salted caramel Buttercream!

trash it and start over. Use unsalted butter and if you're going to add salt add no more than a pinch..

AI'm with MBAlaska, trash it. I tried using salted butter once because my husband did my shopping and bought kilos of the stuff....it was inedible, there was no saving it. Take the hit and start again.