🔕 🔔
Loading…

My Basket ()

All questions

When making buttercream frosting, is it better to use salted or unsalted butter? The recipe doesn't specify.

Buttercream frosting

asked by sugar mama over 4 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 65985 views
Wholefoods user icon
added over 4 years ago

Hi Sugar Mama, Zombie is right you can use salted in a pinch. But unsalted is what you should strive for. It is usually understood in recipes that for baking you use large eggs and unsalted butter. Salt content varies by brand and it would be nearly impossible to balance extra perceived saltiness without compromising the texture of the frosting. Unsalted butter also tends to be fresher as salt is a preservative. Enjoy your buttercream!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 4 years ago

Unless you're going for a salted caramel taste, I'd get unsalted butter for all your baking.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F05ad1be 5b87 4016 9391 2eb822a44512  10376938 303376513157943 82722041631586744 n
added over 4 years ago

I always use salted butter in everything I make and I make around 15 cakes a week..all delicious with no complaints! Salt brings out the flavour of all foods after all

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

I prefer unsalted myself because the amount of salt in regular butter doesn't seem to be too consistent. That being said, if I don't have any at home, I use regular and it still tastes great!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

The gold standard for buttercream is one made with unsalted butter. I agree with ChefJune that using salted butter definitely affects the taste.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added over 4 years ago

Definitely unsalted.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.