If a cake recipe calls for UNsalted butter, what would result in using salted butter! Is it really a very big deal! Thanks in advance.
unknowndisorder,
Jul 31, 1:45am
done it plenty of times. Generally they also ask for salt, so I just leave that out. It's so you can regulate the amount of salt in a recipe, I believe.
carlosjackal,
Jul 31, 1:50am
So, will my cake turn out do you think!
unknowndisorder,
Jul 31, 2:13am
Should do. I rarely use unsalted,as it's not something I usually buy. I would leave out or reduce other salt though.
pogram0,
Jul 31, 2:33am
I made some fudge once with a recipe that specified unsalted butter.I couldn't eat it - it tasted awful.
elliehen,
Jul 31, 2:36am
Will be fine.Add a little salt to the flour.
malcovy,
Jul 31, 2:46am
I have never used unsalted butter and all the cooks and chefs I have known all used salted butter.Your cake will be delicious.
carlosjackal,
Jul 31, 3:33am
Thanks.I'm baking the Chocolate and Caramel cake from the latest Aust. Women's Weekly magazine.
carlosjackal,
Jul 31, 3:36am
Thanks to all of you for your opinions on the issue of unsalted/salted butter for my cake! Thanks to your help I'm feeling confident to use salted butter in the recipe. Cheers.
elliehen,
Jul 31, 7:00am
OOPS!I got it back to front.I misread it as your wanting to use UNsalted butter.Hence my suggestion that you add a little salt to the flour :)
taurus2005,
Aug 1, 3:30pm
no diff
carlosjackal,
Aug 2, 4:58am
Just thought i'd pop back to say that the cake was DEEEEE- VINE! (recipe from this weeks Australian Women's Weekly - page 123 : Golden Syrup Chocolate Cake with Caramel Fudge Icing. I used salted butter and the cake was moist and enjoyed by all!
indy95,
Aug 2, 4:45pm
Good to hear the cake was a success, carlosjackal. Would you be willing to post the recipe for us, please !
carlosjackal,
Aug 2, 6:14pm
Sure! It's definitely a keeper this one! YUM!
carlosjackal,
Aug 2, 6:36pm
Golden Syrup Chocolate Cake With Caramel Fudge Icing:
250g butter, chopped (they say unsalted but it really makes no difference!) 1 cup (350g) golden syrup 1 cup (150g) plain flour 2/3 cup (100g) self-raising flour 1/2 cup (50g) cocoa powder (baking cocoa) 1/2 cup (110g) caster sugar 2/3 cup (160ml) milk 2 eggs, beaten lightly
Caramel Fudge Icing: 100g butter, chopped 2/3 cup (150g) firmly packed soft brown sugar 1/2 cup (175g) golden syrup 1/2 cup (125ml) cream
1.Preheat oven to 160'C (140'C fan-forced) Grease a 20 cm round cake pan; line base and side with baking paper
2.Place butter and golden syrup in a small saucepan; stir over low heat until the butter is melted. Remove from the heatand cool for 10 mins.
3.Sift the flours, cocoa, sugar and a pinch of salt into a large bowl. Add the milk and lightly beaten eggs; stir until combined. Gradually add the butter and golden syrup mixture, stirring until smooth.
4.Pour the mixture into the prepared pan.
5.Bake cake for about 1 hour 20 minutes - or until a skewer inseted into the centre comes out clean. Cool the cake in the pan.
Caramel Fudge Icing:
1.Place ALL the ingredients in a medium saucepan and stir over a med. heat until the butter is melted.
2.Bring to the boil; reduce heat and simmer, uncovered for 3 minutes.
3.Remove from the heat; cool until the icing has thickened.
4.Turn cake out onto a serving plate and drizzle all over with the caramel fudge icing.
My tip (!): Be sure to leave the icing to cool for a few hours before drizzling over the cake - it needs to be thick and gooey!
carlosjackal,
Aug 3, 6:06pm
Bump - for indy95
l.belle,
Aug 7, 5:53am
I heard (or read) a chef the other day saying unsalted was ideal for baking but to use salted butter in cooking as it has a higher burning point than unsalted.
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