Is there any saving this batch? I accidentally grabbed the salted butter. It tastes like it would be good on popcorn. I was wondering if caramel would make it taste like butterscotch? Help!

I use salted butter for everything, so I don't see why you'll have a problem. It doesn't taste salty.

I also use salted butter in everything. I think it counteracts with the sweetness to give it balance.

add some more vanilla and let it cool before tasting again and taste it on cake...repeated this from another thread I can't find now. HTH

I'm not sure, haven't made that mistake before, but Sadsmile I think is right.

Ooooh... in SMBC salted butter is a HUGE mistake. It's not the same as using salted butter in a powdered sugar based icing at all.

I have heard that people have had luck making it chocolate.. I also think an unsalted peanut butter would be a great option to add in as well.

Oh. Peanut butter SMBC....hmmmmm. Sounds yummy!

Actually, now that I think of it, doesn't the salt in the butter actually cause the structure of the SMBC to change? Maybe I am "fake" remembering something.

ok, it's "chillin" in the fridge. I'll play around with some additions this evening, when I have more time. PB sounds so yummy, but I just used the last for lunch. Nutella? I may have some almond butter around here too, but that's not too smooth. However, I'm taking my daughter to ballet later, so I can stop at the store if plain PB is the consensus.
Thanks guys!

Nope... PB SMBC is to die for and I make it all the time. No change in the structure at all.

Let us know how it works out. I have a batch of it in my fridge that I screwed up with salted butter too. It just tasted like butter....really strong butter...ewww.....hopefully it can be saved.

Don't worry about it...... I can't remember when I have used unsalted butter in ANYTHING.......

Salted butter has 2,880 grams of sodium, per pound of butter. There's is approx. 1120grams of sodium, per teaspoon of salt. So that's like putting 2 1/2 tsp of salt in your SMBC, for every pound of butter....I think.

Yeah that sounds like a ton of salt by those calculations. That's ok for BC but they say that's too much for SMBC. Butter does tend to amplify saltiness. But still I would taste it on cake once cooled cause everyone's tatses are different. And the Peanut Butter thing sounds to die for and salt enhances peanut butter but- it would be a good idea to buy salt free peanut butter wouldn't it???

I usually put a tiny pinch of salt in my SMBC since salt is a preservative, and you only need a little tiny pinch to preserve butter.

how about making another batch (or two) with unsalted butter and then combining them? you can freeze the extra buttercream for later use.

Honestly... even 1/2 unsalted and 1/2 salted is enough to make it taste like a stick of butter, and even on cake it's quite potent. When you make a PS based buttercream you are adding a LOT more sugar per pound of butter than you would with SMBC so a PS based BC can handle the salted butter. For a batch of SMBC to cover an 8" cake there is only 1 cup of sugar where as in a PS BC there would be 2 lbs (4 cups) of powdered sugar. You need a little salt in a PS based BC to cut that sugar.

When you make SMBC wits sweet butter it tastes like vanilla ice cream or whipped cream.

so (sadsmile) what your saying is the batch is a waste?? I cant believe I just did the same thing... (someone picked the butter up for me and i didnt even think to look and only realized the mistake when i tasted it) There has to be something that can be doen to save almost a dozen eggs, sugar butter and time....

I also think it would be too salty for a cake, but hey....add some honey to it?? pack it up give some to your friends....call it scone spread....it might be wonderful on toast, muffins, pancakes!!!!! You may have just invented something there!

its for a cake due sat am... i really dont have the time to remake esp when i am supposed to start frosting/filling now kwim?

i never tried it before, but what about gradually adding sifted powdered sugar to cut the saltiness?

Yep, its probably a lost cause. You can use it stretched in unsalted stuff as a pp suggested, but not nearly 1/2 and 1/2... maybe 1/8?

And when I have added powdered sugar to smbc, it makes it soupy. counter intuitive, but that's what happens.

add melted chocolate to it. i saved my salted butter SMBC fiasco with that. it just doesn't look very dark brown. but it works. when i need chocolate SMBC i just used salted butter, it's cheaper. hehe

I've done this before. I rectified it by putting some melted chocolate, some kahlua and a bit of very strong coffee in the icing. It actually turned out pretty good.

Ok, it's still in the fridge. I couldn't get to it tonight, but I'll try to get to it tomorrow. I don't have PB, so I could get some tomorrow. I have some chocolate, but I'm not sure if I have enough. I'll have to check in the morning.
I love the "scone spread" idea!