Salted Butter versus UNsalted Butter.

carlosjackal, Jul 31, 6:34am
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, 6:45am
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, 6:50am
So, will my cake turn out do you think!

unknowndisorder, Jul 31, 7:13am
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, 7:33am
I made some fudge once with a recipe that specified unsalted butter.I couldn't eat it - it tasted awful.

elliehen, Jul 31, 7:36am
Will be fine.Add a little salt to the flour.

malcovy, Jul 31, 7:46am
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, 8:33am
Thanks.I'm baking the Chocolate and Caramel cake from the latest Aust. Women's Weekly magazine.

carlosjackal, Jul 31, 8:36am
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, 12:00pm
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, 8:30pm
no diff

carlosjackal, Aug 2, 9:58am
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, 9:45pm
Good to hear the cake was a success, carlosjackal. Would you be willing to post the recipe for us, please !

carlosjackal, Aug 2, 11:14pm
Sure! It's definitely a keeper this one! YUM!

carlosjackal, Aug 2, 11:36pm
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, 11:06pm
Bump - for indy95

l.belle, Aug 7, 10:53am
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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