Rolled Buttercream Help!!! Too Salty

Baking By Katskakes Updated 31 Jul 2006 , 8:33pm by koolaidstains

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Katskakes Posted 31 Jul 2006 , 8:13pm
post #1 of 3

So i made rolled buttercream for the first time Saturday. It's too salty. How can i fix this? can i add other flavors, extracts?
Also when i tried rolling it - it was getting stuck to the mat. How i can prevent it from sticking?

thanks,
Kat

2 replies
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afolk Posted 31 Jul 2006 , 8:22pm
post #2 of 3

Don't know about the saltiness issue, but I just made my first batch a couple of weeks ago. Needed a good red, so I added a packet of cherry Kool-Aid (after reading a few threads here about it). Tasted absolutely delicious!!

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koolaidstains Posted 31 Jul 2006 , 8:33pm
post #3 of 3

Once something is too salty there are a limited number of things you can do. You can add something sweet and/or sour tot ry and balance it out. The only other option (besides tossing it) is to add to it. Make a half recipe of it leaving out salt and add to it.

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