On 8 Nov 2005 12:46:36 -0800, "chembake" > wrote:

>If you cream salted butter with sugar it tends to soften faster than
>unsalted butter. so the resulting cream will have less incorporated air
>bubbles than if the unsalted butter is used and there is a difference
>in the resulting cream specific gravity which can influence the cake
>quality .

Well that certainly is some interesting information. Never thought
about it that way. Thx