Can I use salted butter in fudge instead of unsalted butter and do I leave out the salt?
I would not do it. Salted butter can ruin the taste. But try it anyway it might work.
What happens in baking if you use salted butter instead of unsalted butter?
All baking and cooking recipes assume you are using unsalted butter. And I don't know a professional baker/cook who uses salted butter unless a specific recipe calls for it. (That surprised me when I started seriously cooking...my first thought was "who buys *unsalted* butter!?) That being said, like Chris said, most people won't be able to taste the difference in the average recipe.If you use salted butter instead of unsalted, cut approx. 3/8 tsp. salt per stick of butter from the rest of the recipe. Exact amount varies from brand to brand. (They each have a different amount of salt).(Here is also a link to some other substitutions for solid fats: including if to add salt when substituting shortening for butter (if you have to): Substitute Sundays: Fats )*edited to correct typo
If a recipe calls for unsalted butter, and I use salted butter, how is the taste impacted?
When I first came to the US, I was very excited about baking. At that time (1982), not many homes had an oven in my home country, Japan.So, many years, I didn’t realize the recipes called for unsalted butter, and thought American people liked way too much salt in their sweets. Luckily, I discovered there was such a thing as “unsalted butter”, but until recently, kept using salted butter and no additional salt in baked goods. It tasted just fine.I started using unsalted butter and the salt the recipe called for, but I don’r think there’s that much difference. That said, I don’t do fancy baking, so it might make a difference if you’re baking things that require advanced skills and lots of time. You probably wouldn’t want to go through all the trouble to make a Black Forest Cake or a French Opera Cake, and regret not having used the correct ingredients.
If the recipe calls for unsalted butter but all I have is salted, will the results be catastrophic?
Catastrophic? Probably not. A bit salty? Maybe. Taste before you add additional salt if you can. If you can't, say in pie crust or biscuits, try cutting the salt by a quarter teaspoon or so. See if you like it and make a note of your results on your recipe. Think of it this way, salted butter is a finished product. Unsalted butter is an ingredient. A lot of cooks like to control the salt and make their own adjustments to the final dish. I use unsalted chicken or beef stock for the same reason. The amount of salt in butter varies by brand. To get consistent results, especially in large volumes, using unsalted butter allows the dish to be replicated over and over using exact quantities. Many older recipes assume salted butter. I'm just about to make my grandmother's caramel maple frosting for a banana cake for my dad's 80th birthday. This has been his birthday cake since he was a kid. This recipe goes back to the nineteen-forties or fifties. I could never get the taste quite right until I started adding salt to the recipe. It tempered the over sweetness and balanced the flavor.
Is it better to use salted or unsalted butter if the recipe doesn't specify?
If the recipe doesn't specify you should use salted butter (some recipes will) then you should use unsalted. Salted butter can have 1/4-3/4 teaspoon of salt per 1/2 cup, so if you are using a good amount of butter, the extra salt in the salted butter can affect the cooking/baking results. In butter, salt acts as a preservative (that's why it's safe to keep salted butter out of the refrigerator for longer periods) and as a flavor enhancer. When put on/in certain foods, the salt enhances the butter flavor as well as the other flavors of the dish. Most recipes will come out fine if using salted butter, but there can be a risk of something going wrong so it's best to use unsalted for baking and save the salted butter for cooking or using on bread/toast.
Can I use Margarine (Blue Bonnett) instead of Butter in baking cookies?
You can, but it doesn't mean you should. It will effect the flavor, I find blue bonnet has a very artificial, and salty flavor. It's way better to use butter, especially unsalted. If you don't have butter, see if you have heavy whipping cream, If you do just whip it until it turns to butter. If there is no way for you to get butter, then you can use blue bonnet.
Can i use sweet cream butter in my cookies?
Sure can! YUMMY "Big Butter Jesus!"
How to make french buttercream icing?
I am a huge fan of buttercream icing! All other types, besides cream cheese icing, taste grainy and watery to me! Martha Stewart's is the best I've ever made at home, even better than the one in my Gisslen (Professional Cookbook from Chef Training). http://www.marthastewart.com/recipe/vani... Ingredients Makes about 6 cups 1 1/3 cups sugar 7 large egg whites Pinch of salt 1 1/4 pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened 2 teaspoons pure vanilla extract Directions 1.Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer. 2.Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes. 3.Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.
What is the difference between Blue Bonnet Butter and real butter?
There's certainly a distinction within the value, however, is there a distinction between the style of the cake? Or the, however, a cake rises within the oven? Or maintains it's form/structure? Sorry if it appears silly, however, Blue Bonnet states it tastes and bakes like real butter, however healthier. Thought I would raise if anyone here uses one over the opposite and if there's or not a preference.