Here’s a common question in the kitchen. What’s the deal with salted andunsalted butter in baking?Does it really make a difference? Or is the recipe just being annoyingly picky? Ugh, baking.
Yes and yes I’m sorry.
Butter is our best friend in the kitchen,especially when it comes to pie crusts and cookies and cakes and cupcakes and poundcake and oh yeah, every other thing we have ever baked! Butter’s so common in our recipes that we often take this simple ingredient for granted. But the truth is that butter is just as fussy as the next baking ingredient. If your butter is too warm, forget about creaming it and your “fluffy cake” will end up dense, lifeless, and flat. Too cold and you’ll wind up with harsh chunks of butter in your otherwise pristine cake batter. Not only with regards to temperature, butter is a massive question mark when it comes to salt content. And that’s exactly what we’re going to discuss today.
It’s quite ironic that a recipe can call for both unsalted (sweet) butter and salt. Why not just use salted butter? 2 or 3reasons, actually.
1. The amount of salt in salted butter varies between brands.
You know baking is all aboutscience, butit’s all about control as well. When you use unsalted butter in a recipe, you can control the exact amount of salt inyourbaked good. When you use salted butter, you have no idea how much salt you’re using becauseit varies between each brand you seeat the store.Chowhound tells us the exact amount of salt in popular brands and some are double the amount of others! It would take quite a lot of salted butter to really produce a huge taste difference in baked goods, but it’s still good to be able to fully control the amount of salt.
2. Unsalted butter is fresher.
Salt is a preservative and therefore, salted butter has a longer shelf life than unsalted butter. We’re talking 3-4 months of shelf time. This doesn’t necessarily mean that salted butter has been on the shelf longer; it simply has a longer shelf life. For the freshest butter, reach for the unsalted variety. (Or heck! Make your own!)However, some brands add “natural flavor” to unsalted butter, which extends its shelf life (not quite as long as salt). This is usually lactic acid, which alsohelps regulate its pH.
How to Substitute Salted Butter and Unsalted Butter
It’s best to use the type of buttercalled for in a recipe. But here’s a general rule: reduce or add 1/4 teaspoon of salt per 1/2 cup (1/4 lb; 115g; 1 stick) of butter.
Explained: If you come across a recipe that calls for salted butter and all you have is unsalted butter, use unsalted butter andincrease the salt in the recipe by 1/4 teaspoon for every 1/2 cup of butter. So if a recipe calls for 1 cup of salted butter and 1/4 teaspoon of salt, you will use 1 cup of unsalted butter and 3/4 teaspoon of salt.And if you come across a recipe that calls for unsalted butter and all you have is salted butter, simply decrease the salt in the recipe by the same ratio above—1/4 teaspoon of salt per 1/2 cup of butter. If you’re making a recipe that calls for 1/2 cup of unsalted butter and 1/2 teaspoon of salt, you can use 1/2 cup of salted butter and 1/4 teaspoon of salt. Get it?
Baking recipes typically call for unsalted butter because the amount of salt in salted butter varies depending on the brand – there is no “industry standard.” For example, if you use one brand of salted butter in a recipe, and we use another, our baked goods could end up tasting very different from one other.
Next, if you're swapping unsalted for salted butter, reduce the amount of salt listed in the recipe to adjust for the salt in the butter. Take ¼ teaspoon of salt away for every stick of butter used*.
It all comes down to flavor! Salted butter will almost always add a little something extra when it comes to taste. It's also great for those who like the combination of sweet and salty, like in the case of cowboy cookies.
Chefs, cookbook authors, Instagram baking influencers, even our Test Kitchen Professionals are always espousing the necessity of unsalted butter. It gives you more control over the flavor profile, they say.
If you're cooking something savory and using salted butter, taste as you go to avoid over-salting your dish. If you're baking with salted butter, and the recipe calls for unsalted, some cooks recommend halving the amount of salt in the recipe.
Butter is the favoured fat to use in cakes and bakes and we use unsalted butter for all of our cakes in the bakeries. It is made from churned cream, a process that separates the butterfat from the buttermilk. It is typically made from cow's milk and is yellow in colour.
Many salted butters contain ¼ teaspoon per stick, but others can have up to double that amount. You can anticipate your salted butter's sodium to fall within this general ¼ to ½ teaspoon range, though it's usually safe to err on the lighter side and assume there's a quarter of salt teaspoon per stick.
Unsalted butter is fine at room temperature, but salted butter is better. In fact, salted butter can sit out on the countertop for a longer period of time without spoiling, since salt is a natural preservative, Bell explains. That means the salt protects against bacterial growth.
Can I use salted butter instead of unsalted? Yes, yes you can. Although it's wise to check the recipe and ingredients information first, just in case the recipe writer has recommended using a particular butter for a reason.
As with most things in Texas, Bush's Cowboy Cookies are enormous and wholly stuffed with so many mix-ins: oats, coconut, pecans, and of course, chocolate chips. They're sure to win over any crowd.
European butters have a higher butterfat percentage than American butters, and have become the butters of choice for many chefs, bakers, and passionate home cooks.
Can You Substitute Salted Butter for Unsalted in Baking? When using salted butter in baking, it's important to keep in mind that it may impact the final taste of the product as it contains added salt. It's recommended to either reduce the amount of salt in the recipe by a 1/4 teaspoon or omit it completely.
Unsalted butter gives you complete control of the overall flavor of your recipe. This is especially important in certain baked goods where the pure, sweet cream flavor of butter is key (butter cookies or pound cakes). As it pertains to cooking, unsalted butter lets the real, natural flavor of your foods come through.
Use salted butter when composing sauces, sauteeing veggies, topping your morning toast or even making the perfect Thanksgiving turkey. The touch of salt in the butter will really help accentuate all of these flavors. Unsalted butter would provide the fat you'd need in these cases but not that extra flavor.
Many salted butters contain ¼ teaspoon per stick, but others can have up to double that amount. You can anticipate your salted butter's sodium to fall within this general ¼ to ½ teaspoon range, though it's usually safe to err on the lighter side and assume there's a quarter of salt teaspoon per stick.
It goes with out saying that butter is the key ingredient to this frosting. You can use salted or unsalted butter and opinions are divided on which is best. Many recipes for this icing suggest unsalted. However a little salt brings out the flavour so they then often add salt.
Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838
Phone: +128413562823324
Job: IT Strategist
Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing
Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
