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Does anyone use salted butter in their buttercream?

post #1 of 10
Thread Starter 
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).
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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.
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.
Becky D
cakeconfections@gmail.com
www.cakeconfections.net
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Becky D
cakeconfections@gmail.com
www.cakeconfections.net
Reply
post #4 of 10
I use them interchangebly! Don't notice any difference!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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post #5 of 10
Me either- I use what's on sale.
post #6 of 10
Thread Starter 
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
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.
post #8 of 10
Thread Starter 
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??
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!
Whatever you do, do with all your heart!
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Whatever you do, do with all your heart!
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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!
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