Salted Versus Unsalted Butter For Buttercream
Decorating By monizcel Updated 24 Oct 2006 , 12:53pm by springlakecake
I want to make an all butter buttercream for a birthday cake i will be doing at Christmas.
I saw the Luscious Buttercream Frosting (see recipe below). Do you use salted or unsalted butter when making this and other butter cream recipes?
Thanks for your help!
Serves/Yields: 2 1/3 cups. (18 servings)
Prep. Time: 10 Minutes
Cook Time:
Category: Frostings
Difficulty: easy
Silky, smooth and satiny - simply luscious!
4 cups powdered sugar
1/4 cup milk
1/2 cup LAND O LAKES® Butter, softened*
2 teaspoons vanilla
Food color, if desired
1 Combine all ingredients in large bowl. Beat at low speed until well mixed. Increase speed to medium; scraping bowl often, until light and fluffy . Tint frosting with food color, if desired.
I use unsalted but have read some people use one stick salted and one stick unsalted. I think you would just have to try it and see which one you like better.
I put popcorn salt in my rolled buttercream and it taste great. I think it would taste fine either way.
Hope this helps a little . 
I don't know what this recipe was specifically calling for, but I only use unsalted butter in baking. Heck... I don't think I ever buy salted butter period. I only have some benecol for toast which has salt.. I just figure butter wasn't meant to be salty. That was a phenomenon that arose because people liked salty toast and it stuck and people got used to it. All foreign recipes specifically imply unsalted butter and maybe recipe books do to? good question!
Melissa
Salt just really cuts down on the sugar taste, so if you want a big sugar taste, don't use salt. If you don't want it that sweet, use salt. Anyway I guess you would just have to try each way to see. Good luck!!!
I use half salted and half unsalted. Good luck!
If a recipe calls for salt to be added, it will use unsalted butter. Salted butter has differing amounts of salt, so unsalted keeps recipes as similar as possible.
Most recipes will not matter if there is salted or unsalted, but some, like caramel, can need unsalted.
I use salted, then I do not add any additional salt to the recipe. The reason this is better for me is you dont get those pesky white spots on your colored buttercream from added salt that way.
Thanks Merissa! I kinda had an idea the salt caused those spots, but I wasn't so sure. Other than switching to salted butter (I have 7 unsalted butter packages in the fridge) is there a fix for the salt spots? I think I added the salt to the dry ingredients and on previous occasions added it to the wet. Thanks for your help.
Thanks Merissa! I kinda had an idea the salt caused those spots, but I wasn't so sure. Other than switching to salted butter (I have 7 unsalted butter packages in the fridge) is there a fix for the salt spots? I think I added the salt to the dry ingredients and on previous occasions added it to the wet. Thanks for your help.
You can try popcorn salt which is finer and maybe dissolve it in the liquids first (I did try that and still got the spots, but it probably helps) Or make your BC up early, wait for the spots to appear, then stir it up. I dont think they generally reappear after they have been remixed. BUT I think switching to salted butter is the best bet. You could always save your unsalted butter in the freezer and use it for your cakes, ganache etc....
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