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Can you use salted butter and no salt instead of unsalted butter plus salt?
Wiki User
∙ 12y ago
Yes but add just a bit of salt with it~!
Wiki User
∙ 12y ago
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What are the advantages and disadvantages of using butter and shortening in butter cream icing?
Vegetable shortening, being pure lipid (fat), does not have an aqueous component, nor does it have any nutrients other than fat. Butter has a small amount of water and some milk solids in addition to the butterfat. These components, though small, contribute to the texture and mouthfeel of the finished product. Shortening will work, but you may not be happy with the result: it will be greasier and leave a waxy residue in your mouth. If you do choose to use butter in a buttercream icing, may I suggest using unsalted butter. Butter manufacturers sometimes use salt to disguise a slightly lower-quality cream used as the starting product; unsalted butter likely started with a better-quality cream. Also, the amount of salt may vary from batch to batch of butter, yielding unpredictable results from batch to batch of icing. (Plus, salt is not always desirable in a sweet finished product such as icing.) Occasionally, a recipe calling for unsalted butter also calls for a small amount of salt. You may wonder, why not just use salted butter? The reason is that with unsalted butter, you are able to control the amount of salt in the recipe, since as mentioned above, salt content varies from batch to batch of butter.
What is the equations which used in butter melting process?
The equation for the butter melting process is one pot plus butter plus heat. If the heat is microwave then the equation would be one container (no-metal) with cover plus butter plus heat.
Does puff pastry have eggs?
No it doesnt. a basic pastry is225g/8oz PLAIN FLOUR, plus extra for rolling out½ tsp fine SALT250g/9oz unsalted BUTTER, cold but not rock hard (or you can use half BUTTER, half LARD)150ml/¼ pint ice-cold water
Advantages of using butter in pie dough?
In my experience, butter makes pastry taste richer, lighter and overall, just makes for a better pastry. Margarine leaves a plastic taste in my mouth and lessens the flavors of the pie filling. Also, margarines vary greatly, in taste and amount of water added. When cooked, pastry shells often come out poorly or fail completely. I believe butter is vastly superior to margarine in pastry.
How much cocoa powder is equal to 6 oz of semi-sweet chocolate chips?
Substitution for 1 ounce (30 grams) unsweetened chocolate: 3 tablespoons (18 grams) unsweetened natural cocoa powder plus 1 tablespoon (17 grams) unsalted butter or shortening
I need a pie crust recipe for a pie I am making.?
All Butter Crust for Sweet and Savory Pies 2 1/2 cups all-purpose flour, plus extra for rolling 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes 1 teaspoon salt 1 teaspoon sugar 6 to 8 Tbsp. ice water
How much is one third pound of butter?
One third a pound of butter should be about 11 tablespoons, or 1 stick plus 3 tablespoons butter.
Should you eat butter on a diet?
Not if you're dedicated to that diet. A normal stick of salted butter is very high in saturated fat and sodium, and will have a negative effect on your diet.
Three sticks of butter equals how many cups of butter?
One stick, plus an additional half stick of butter equals three quarters cup.
How many points plus in a snickers peanut butter bar?
7
Can butter be used for vegetable oil?
In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.
What can you use instead of margarine in baking?
To replace one cup of margarine use:1 cup shortening plus 1/2 teaspoon salt OR1 cup butter OR7/8 cup vegetable oil plus 1/2 teaspoon salt OR7/8 cup lard plus 1/2 teaspoon salt
