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URGENT PLEASE HELP!!!

post #1 of 16
Thread Starter 

omg so i made buttercream my first time to put on a cake and turned out to be too sweet, i cant throw it out because its like 2 cups of it. i need to make less sweet in about an hour otherwise ill get in bad trouble. COULD YOU PLEAASE HELP  D;

post #2 of 16
Is it the american buttercream?
post #3 of 16
Add a pinch of salt
post #4 of 16
Thread Starter 

yes i did, but now its too salty......... im going to die >.<

post #5 of 16
Thread Starter 

is there a difference in canadian and american butter cream? 

post #6 of 16
Is your buttercream powdered sugar based, or meringue based? Powdered sugar based is considered American buttercream.
post #7 of 16
Thread Starter 

powdered sugar. i could taste the salt granules so i whipped it more, i cant taste the salt granules anymore but i feels its still really salty

post #8 of 16
increase the amount of buttercream to outweigh the salt
post #9 of 16
Just like this did you use salted butter to make your buttercream in first place? Because a pinch of salt should not have made your buttercream that salty
post #10 of 16
If there are granules in your butter cream its related more to the powdered sugar, most of commercial ones not pure cane sugar but with added corn starch that is mentioned also in the detailed ingredients
I think your expression "salt granules" is a combination of the comment I made here plus Sakura Blossom comment, that it was salty because of salted butter and extra salt but granulated because of the corn starch
~ Nora ~
Chemistry in Kitchen ? Baking cakes...
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~ Nora ~
Chemistry in Kitchen ? Baking cakes...
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post #11 of 16

If you tasted the salted BC right after adding the salt, that is why it is tasting  salty.  It needs time for the salt to blend in; maybe you didn't mix it enough.  When I make BC I beat it for no less than 10 minutes to be sure it is well mixed, creamy and oh so good :)

Did you add the flavoring/extract?  Once enough of that is added the salt taste will dissapear for sure.  For each batch of icing using 2 pounds of sugar use at least one *Tablespoon, better yet two*, for a much better tasting icing.

Also, once the icing is tasted when eaten with the cake most of the salt tast won't be noticed.

Everyone's taste buds are different.  What is salty to you probably isn't to others.

post #12 of 16
How much salt did you add? I use a good teaspoon of popcorn salt and add it to the fat when it's creaming. I alo add lemon juice because it cuts the sugar without making the buttercream too salty.
post #13 of 16
2 cups? I don't see the big deal in remaking 2 cups. But it's sweet because of all the sugar added which is normal for American buttercream. You can add sour ingredients to help cut that as mentioned. But by definition this type of buttercream is going to be sweet.
post #14 of 16
Thread Starter 
oh I see. I put it on the cake after blending it eve more. thank you.
also when butter cream is put in the fridge does it become hard as a rock to touch?
mine happens to feel like that... but im also planing to put ganache over it.
post #15 of 16

yes gets rock hard in the fridge

 

best wishes for successful ganache-ment ☺

one baker's never ever do is the next baker's 'i swear by this'
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one baker's never ever do is the next baker's 'i swear by this'
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