Does Anyone Use Salted Butter In Their Buttercream?

Decorating By PurplePetunia Updated 26 Feb 2005 , 3:40am by nashsmom

PurplePetunia Cake Central Cake Decorator Profile
PurplePetunia Posted 25 Feb 2005 , 3:33am
post #1 of 10

I was wondering if anyone uses salted butter. Would that help cut down on the sweetness of buttercream? (I'm talking about the half butter, half shortening recipe).
icon_confused.gif

9 replies
jscakes Cake Central Cake Decorator Profile
jscakes Posted 25 Feb 2005 , 3:38am
post #2 of 10

when I just started getting into this I did...but I think I did something else wrong as the icing wasn't exactly keeping it's posture very well on my cake! Tasted okay though.

cakeconfections Cake Central Cake Decorator Profile
cakeconfections Posted 25 Feb 2005 , 4:08am
post #3 of 10

i use both. I dont have bad results with either one. The salt will help to cut down the swetness, but i never really can taste a differnt when using salt or no salt.

MrsMissey Cake Central Cake Decorator Profile
MrsMissey Posted 25 Feb 2005 , 4:31am
post #4 of 10

I use them interchangebly! Don't notice any difference!

GHOST_USER_NAME Cake Central Cake Decorator Profile
GHOST_USER_NAME Posted 25 Feb 2005 , 4:38am
post #5 of 10

Me either- I use what's on sale.

PurplePetunia Cake Central Cake Decorator Profile
PurplePetunia Posted 26 Feb 2005 , 1:48am
post #6 of 10

So then, how can I cut down on the sweetness???
I have to do a Bob the Builder Cake for my twin nephews' party tomorrow.
I'm going in the kitchen in about an hour to make my icing.
I use the half butter, half shortening recipe. Any suggestions or words of wisdom?? icon_confused.gif

GHOST_USER_NAME Cake Central Cake Decorator Profile
GHOST_USER_NAME Posted 26 Feb 2005 , 1:57am
post #7 of 10

Maybe swap a little more butter for the shortening. I get a lot of compliments on mine not being so sweet, and i have a slightly higher ratio of butter to shortneing... I'm just guessing that helps. Also, vanilla is sweet. Use a flavoring (extract) other than vanilla. This may help.

PurplePetunia Cake Central Cake Decorator Profile
PurplePetunia Posted 26 Feb 2005 , 2:01am
post #8 of 10

Thanks!! I'll give that a try right now.
Oh, by the way, if I use more butter, will it hold up okay for decorations??

MrsMissey Cake Central Cake Decorator Profile
MrsMissey Posted 26 Feb 2005 , 2:09am
post #9 of 10

Can't answer your butter questions but I can tell you by adding an extra pinch of salt will cut down on the sweetness as well!

nashsmom Cake Central Cake Decorator Profile
nashsmom Posted 26 Feb 2005 , 3:40am
post #10 of 10

Try this recipe when you get a chance. It is more of a whipped frosting and not anywhere near as sweet as buttercream. I started with less milk to get a stiff consistency, then removed what I needed stiff, then added more milk for medium consistency & removed that, etc for the thin.

Dream whip frosting
1 1/3 cup shortening
1/2 envelope of dream whip (I just guessed)
2 teasp clear flavoring
Whip at high speed for 7-10 minutes or until it looks like whipped topping.
Then add:
2 lbs powdered sugar
1/2 cup flour
2/3 to 3/4 cup milk (the less the better for making roses)
Whip at high speed for another 7-10 minutes. Then set the mixer on low and mix for a few minutes. This piped beautifully and I think you could probably adjust the flour/powdered sugar ratio for more or less sweetness (is that a word?). Hope this helps!

Quote by @%username% on %date%

%body%