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What has been said to you in the answer and comments are all correct. Let me add my 44 years of experience to you which should solve this problem. Make your own crust and use sweet, unsalted butter. You might have added salt instead of sugar in the crust if you made your crust. A very easy mistake. Also as a master cheesecake maker (creamy style baked, ...


Yes! Try to avoid salted butter in cooking and baking. If you must use it you will need to adjust, but I am not sure there is a consistent way to do this. Different brands probably have different salt content.


Butter cream consists mostly of almost water-free fat (butter or shortening) and sugar. Whipped cream has about 30% fat, the remaining part is solids and mostly water. Everything that has significant amount of water will dissolve fondant since fondant consists of sugar. For example, cream, yoghurt, cream cheese, mascarpone and pudding (custard) are out. ...


The two comments above are correct in a certain way and incorrect in another way. This happened to me 2 nights ago. I made a desert that needed 4 cups of clarified butter for a specific desert. I forgot what I was doing and last night when I got to making it I stirred it up after taking off the foam off the top, then saw the the white milky part and more ...

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