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Is there a way to fix salty buttercream?
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I made fresh buttercream for the crumb coat of my cake and thank God I did not start on the second layer because it is so salty that it is inedible. I accidentally used salted butter and ADDED salt. I didn't bother scraping off the crumb coat because I'm hoping new buttercream will mask the flavour and the icing inside tastes fine as well since it was a different batch. Is there something I can do to save the buttercream I have left over or should I throw it out?
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