I tapped into a thread about buttercream...and while we were discussing, the gal i was talking with wondered if most people make buttercream with salted or unsalted butter....particularly if people are adding salt to the buttercream to cut the sweet.

So which is best to use...will salted butter buttercream stay fresher longer simply because of the salt? Does it taste better, or will it be too salty if you add salt to already salted buttercream....

hmmm, what's the concensus out there?

I use salted butter and do not add any salt to it after that...I think it would be overkill. If by chance I have to use unsalted, I do add a pinch of salt to help cut the sweetness. Salted butter is just easier because of that.

I have heard the salt helps preserve, but icing preserves itself pretty well regardless because of all the powdered sugar. I'm not sure it really makes a difference.

Ya know, I never even thought about that. I had always made my BC using the all shortening recipe until the other night when I used 1/2 butter and 1/2 shortening because I heard that your BC doesn't crack as bad. I used the unsalted butter in my recipe and never even thought about using salted butter because I add salt to my icing. I wonder if you could omit the salt if you used salted butter and it would still cut the sweetness enough?

use the buttercream dream recipe on here its perfect!