I was just reading another post about buttercream icing and something got my attention.
When a recipe calls for butter is it assumed that you would use unsalted butter? or salted butter? or does it really make a difference?
Also I am making cakes right now for Sunday and I want to just make all the batter right now and put it in the fridge. So when I am ready to use it do I bring it back to room temperature or can I just bake it right from the fridge?
TIA
Hi. Salted butter can cut the sweetness of the icing (just don't add anymore even if the recipe calls for salt). Also, YOU SHOULD NOT STORE CAKE BATTER! Your cake will not rise because the leavening agent has already been activated with the addition of any liquids! ok Hope this helps!
I usually use unsalted butter when baking, but in the case of buttercream icing I use salted to cut down on the sickly sweetness of the conf. sugar. It's probably all a matter of personal preference.
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