Cake Central › Cake Forums › Cake Talk › Cake Decorating › Accidentally used salted butter...fix?
New Posts  All Forums:Forum Nav:

Accidentally used salted butter...fix?

post #1 of 16
Thread Starter 
I can't believe I did this, but I accidentally picked up salted butter tonight and proceeded to make an enrirnbatch of SMBC with it. Any ideas on how to save this batch? Maybe adding powdered sugar will cut the sweetness?
post #2 of 16

adding powdered sugar will only give you soup. you can try to add more vanilla, but you're not going to be able to get rid of the saltiness altogether. i made a choc IMBC for a regular customer once and accidentally used salted. he complained about the flavor and i never saw him again. i only realized my mistake later. 

post #3 of 16
Thread Starter 
Thanks. I don't think it is salvageable. Extra vanilla did not do much to cut the salt. Maybe I can save it by mixing it with other (multiple) batches of unsalted SMBC but man that does not help me tonight! Thanks again!icon_smile.gif
post #4 of 16

save it for cookie filling for the kids. salt is such a powerful taste, i don't think you're going to want it anywhere near a fresh batch. 

post #5 of 16
What is SMBC and IMBC?
post #6 of 16
Quote:
Originally Posted by kakesalakim View Post

What is SMBC and IMBC?

 

SMBC= Swiss Meringue Butter Cream

 

IMBC = Italian Meringue Butter Cream

post #7 of 16
Quote:
Originally Posted by SPCOhio View Post

Thanks. I don't think it is salvageable. Extra vanilla did not do much to cut the salt. Maybe I can save it by mixing it with other (multiple) batches of unsalted SMBC but man that does not help me tonight! Thanks again!icon_smile.gif

thumbs_up.gif

post #8 of 16
I have used salted butter in Swiss Buttercream before - I just turned it in Salted Caramel Buttercream (added a cup or so of caramel sauce to it)
post #9 of 16

I have done it before and could not bring myself to throwing it out, so I added peanut butter to it. and used it in a chunky  monkey cakeicon_wink.gif

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply

“I'm a self taught baker who started out with no money, no business plan or PR and no intentions of having a business; it has been a very organic growth.”

 

By Lily Vanilli, my new hero

Reply
post #10 of 16
Thread Starter 
Crustdust, I actually thought of that but I have so much on my caking plate today and tomorrow that I couldn't even go there. I ended up dumping a beautiful but salty batch down the sink. I even though about mixing it with ABC but just didnt have the wherewithal tonight lol. But it's info stored away for another day for sure!
post #11 of 16
Maybe I'm disgusting, but I kind of prefer my SMBC with salted butter lol
post #12 of 16

I use salted butter for one of my four sticks. The reviews so far have been positive. 

elsewhere.
Reply
elsewhere.
Reply
post #13 of 16
Thread Starter 
I usually do throw a little over a pinch of salt into my SMBC and I like that just fine. I think using one salted stick in my recipe would probably be the equivalent of this pinch+ but 6 sticks of salted butter with the pinch+ was definitely too salty. I won't be making that $7 mistake again!
post #14 of 16

I only make dense, non-whipped, cold-process American BC ("the recipe that's been on the back of the C&H powdered sugar box since before most of us were born," hand-mixed with a dinner fork) myself, so I have exactly zero experience with SMBC or IMBC, but I do know that I've never used anything but salted butter in my BC (indeed, the only thing I usually use unsalted butter for is turkey dressing, sauteing the onions and celery in a 50-50 mix of unsalted butter and salted margarine).

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

Reply
post #15 of 16
Quote:
Originally Posted by hbquikcomjamesl View Post

I only make dense, non-whipped, cold-process American BC ("the recipe that's been on the back of the C&H powdered sugar box since before most of us were born," hand-mixed with a dinner fork) myself, so I have exactly zero experience with SMBC or IMBC, but I do know that I've never used anything but salted butter in my BC (indeed, the only thing I usually use unsalted butter for is turkey dressing, sauteing the onions and celery in a 50-50 mix of unsalted butter and salted margarine).


I don't do the american buttercream, but still a dense one with granulated sugar and butter and I also always use salted, I actually did two batches and forced all my poor friends and family that I could find to taste it, and everyone chose the salted.

In the SMBC though, the salt is really obvious, it surprised me, I thought the sugar would cut it more.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Accidentally used salted butter...fix?