Most of the recies I've collected for cakes and cookies call for butter, not unsalted butter. Generally, you add a half teaspoon or teaspoon of salt. There is almost always enough sugar to balance things out.
Jennifer On 3/31/12, Sisi Ben-Simon <[email protected]> wrote: > I think it's because salted butter is too salty for a cake or any other > sweet recipe. You may have half a teaspoon of salt in a sweet recipe, but no > more. > > Sisi > ----- Original Message ----- > From: "Amanda Wilson" <[email protected]> > To: "Cooking in the Dark" <[email protected]> > Sent: Saturday, March 31, 2012 8:23 PM > Subject: [CnD] BUTTER QUESTION > > >> How come in every recipe in every book i have read they use unsalted >> butter? >> Is this because you add salt later? >> Thanks, from Amanda >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __________ Information from ESET NOD32 Antivirus, version of virus >> signature database 7016 (20120331) __________ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> >> > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
