I want to make swiss meringue bc. Most recipes call for unsalted butter. Why is this and what is the difference in the end result if I were to use the salted kind??

I've heard that there is no way to measure how much salt is in each tbs. of butter so you use unsalted and then add the amount of salt the recipe calls for later.

I don't know if that is the only difference but I remember hearing that while watching a show about baking cookies.

I used the salted kind one time cause it was cheaper. Big no-no. You end up with a salty taste to your buttercream. You just don't expect frosting to have *any* salty taste.

Thanks-it makes sense. I've never had this kind of icing so I guess that's why I didn't think about the "salt" taste but hey you are talking to the girl who will eat butter straight from the stick It was so funny-we were having company over and my dh pulled the butter out of the fridge and yells from the kitchen "are these teeth marks?" I could have died

I don't know about Swiss Meringue....but I use salted butter in my buttercream.....and it's just fine. Salt actually enhances the flavor of chocolate. My "salted" must not be too salty.

I always use salted in my regular buttercream as well but there must be something to it because alot of the recipes call for unsalted in the swiss meringue sooo the mystery semi-continues!!

There's a couple of reasons most baking recipes call for unsalted butter. One was already mentioned-there is no standard for how much salt is added you don't know how much salt is in it.
Also, salt is added to butter to give it a longer shelf life. Unsalted butter is usually fresher and better tasting.

Sandra

Thanks Sandra! That makes sense. I guess I haven't sunk my teeth into any unsalted butter to see the difference!!!

Meringue and pwd sugar buttercream do not taste anything alike. You would need a lot of salt in pwd sugar buttercream for it to taste salty.

bubblezmom you seem to know a bit about the swiss meringue-is there anything I should or shouldn't do when trying to make this? I know it usually takes me a couple of times making something to get a feel for it!

I make cakes for my extended family and they all swooned over meringue frosting and ganache. I tried Martha Stewart's IMBC recipe first. The instructions are clear and the results perfect. Some meringue recipes have instructions so detailed like you're getting ready to perform open heart surgery. It's just not that complicated. The only time I had my meringue come out a little soupy (it didn't separate) was when it was extremely hot and humid in my kitchen. Good luck!

Thanks!! I'm either going to try Martha's or Toba Garrett's from The Well Decorated Cake. She gives pretty detailed instructions so I know what you mean. I'm making a wedding cake for friends next May and we are doing a tasting in a couple of weeks so I wanted something different to offer in case they don't like the buttercream.

dori