White Velvet Butter Cake
Posted: 09 October 2009 12:44 PM   [ Ignore ]
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I have a lot of egg white left after making golden butter cream cake. I want to make this white velvet butter cake but my fridge is full of salted butter. Can I use salted butter? I realize Rose’s recipe usually use unsalted butter. Should I leave the salt out when making the cake?

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Posted: 09 October 2009 01:50 PM   [ Ignore ]   [ # 1 ]
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Well, if I had to use salted butter, I’d rather use it for a cake than buttercream!  The only problem with salted butter is that there is no industry standard, so one manufacturer’s salt content can be far different from the next.  Why don’t you do a test cake and see how it turns out… and yes, definitely leave the salt out of the recipe.

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Posted: 09 October 2009 01:50 PM   [ Ignore ]   [ # 2 ]
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BAGMANIAC:
  Good morning & welcome to our baking forum. Leaving out the salt would be a good idea. rolleyes

  ~FRESHKID.

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Posted: 09 October 2009 02:53 PM   [ Ignore ]   [ # 3 ]
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I would subtract 1/8 teaspoon salt per stick of butter.  For this recipe that would mean leave out 3/16 teaspoons of the salt.

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Posted: 09 October 2009 02:59 PM   [ Ignore ]   [ # 4 ]
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Yes, you should definitely leave the salt out of the recipe, but the cake may still taste too salty depending on your butter, and your tastebuds. Salted butter varies a lot in how much salt it contains.

I don’t have my Bible with me now, but most of her cake recipes, like her Favorite Yellow Layer Cake, only have 1/4 teaspoon or so salt.

I have read that there can be up to 3% salt in salted butter, or about 3/4 teaspoon salt per stick of butter. If the recipe calls for 2 sticks of softened butter, and your salted butter is on the salty side, the cake might suffer as it would be easily quadruple the salt level called for in the recipe.

Whether you can substitute salted butter for unsalted. I think it depends on how much salt is in the recipe, and what type of finished product. I think cakes, especially white cakes, have a more delicate flavor and texture, and I would avoid the salted butter. However, for cookies or bread, or something with a lot of chocolate or caramel or nuts, I don’t worry too much about the substitution, and usually just leave the salt out of the recipe.

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Posted: 09 October 2009 03:00 PM   [ Ignore ]   [ # 5 ]
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I also agree with Patrinicia that salted butter should not be used for buttercream at all.

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Posted: 09 October 2009 08:45 PM   [ Ignore ]   [ # 6 ]
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I’m going to bet that neither you nor your guests notice a thing, so long as you leave out the salt in the recipe.  Go for it!

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Posted: 10 October 2009 01:26 PM   [ Ignore ]   [ # 7 ]
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wow! Thanks! I will try out a test cake on the unsalted butter. smile

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