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Rant: the 1/4 tsp of salt in my buttercream was a mistake I kept making for 3 years
I used to think a pinch of salt in frosting was just something food blogs said to sound fancy. Then last month my buttercream tasted flat at a birthday party in Sacramento, and a friend who bakes professionally said my unsalted butter plus no salt was the whole problem. I added exactly 1/4 tsp of fine salt to the next batch and the vanilla finally came through. Now I salt every buttercream and my family noticed the difference before I even said anything. How much salt do you add per stick of butter, because I'm scared of going over?
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