cake-angel
Posted 14 Feb 2007 , 7:27am
post #31 of 31
If you use salted butter you may not need to add as much salt to the recipe. Salted buter can have anywhere from 1/4 to 3/4 tsp of salt per cup. I always use salted butter in BC (I use crusting BC) and depending on brand I add none to 1/8 of a tsp. I find if I add more it gets salty tasting. I use regular table salt and have never had grittiness or color problems. I have made dark blues many times without any spotting. I have not tried dark purples in BC as of yet. I also add salt to my home made fondants to cut the sweetness.
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