Can I use salted butter instead of unsalted in SMBC or IMBC?

Sure, but your going to have to adjust the vanilla, and lemon to taste.

Mike

Okay, thanks for the quick reply Mike!

I love the taste ,sofistication and ease of smoothing. Is there a way to make it less yellow? I'd love to use it for weddings but it's just so yellow. Can I use Wilton white white color?

You cld add white white but it will chg the consistency of the icing if you use a lot. I wld try to use a butter that is less yellow or even white. I use BJ's brand and the IMBC always comes out white for me--it is not snow white but more like the color of cream in a jug, which is white enough to me.

Thanks for the reply. I guess I've been using cheap butter. Thanks for your suggestion.

The butter I use is pretty cheap! You are using BUTTER, not margarine, right?

Yep, I use only butter when I bake. I've been using that Members Mark butter from Sams Club. Next time maybe I'll try Plugra. If that works my prices will go up. I've never heard of the butter you mentioned. Thanks so much for the information.

Gotcha. Thanks for the info.

I only use SMBC for my cakes.

I've used both Sam's and BJ's, and never had a problem with either.

Something to remember - if you're going to store it for, say, a week, before you use it, freeze it instead of refrigerating it. Not only will it help keep it pale, it will also prevent the absorption of food odors.

I've also used Shop-Rite brand butter, and Great Value butter from Wal-Mart, with great success. I stay away from discount grocery butters now, as the last time I bought from one of them, the butter seemed like it had oil blended in with it, because it stayed extremely soft, and my frosting was rather uncontrollable.

Theresa

The brand I'm refferring to is Wellsley Farms, it is the house generic sold at BJ's clubs (BJ's is like Costco or Sam's). I also usse Publix grocery store brand. I wouldn't use Plugra in icing, it has other stuff in it that gives it it's unique taste that will change the taste of your icing.

I agree. Plugra is a higher-fat-content butter that will make the entire batch taste like it belongs on toast, not on cake. Plugra is better for use in pastry, shortbread and some other cookies, and in cooking.

Theresa