When to Use Salted vs Unsalted Butter (2024)

FAQs

When to Use Salted vs Unsalted Butter? ›

In typical baking recipes, the most salt you'll see is ¼ to ½ teaspoon for every ½ cup of butter. If it calls for more than that, definitely use unsalted. If there is no salt, you'll likely be safe using salted butter.

It all comes down to what you're cooking. If you're sauteing vegetables, toasting bread, basting pork chops, scrambling eggs, or making a sauce, chances are you can use salted butter and that added sodium will also add some flavor enhancement to whatever you're making.

Can I Use Salted Butter to Replace Unsalted Butter and Visa Versa? In a pinch, you can replace unsalted butter with salted, as long as you reduce the amount of additional salt in the recipe.

Both salted butter and unsalted butter can be used interchangeably in any recipe, but if the recipe calls specifically for unsalted butter, it's probably because the recipe has been tested with it and is preferred for that particular recipe.

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. The amount of butter used in the recipe should not be changed.

Unsalted butter is many cooks' preference because it allows them to customize how much salt goes into whatever they're cooking or baking. Unsalted butter may be fresher or taste sweeter than salted butter, too, as it doesn't have any salt to preserve it or mask off-flavors.

Serious Bakers™ follow every direction to the letter every time they pick up a bowl and a whisk. And they always use unsalted butter, a practice adhered to so strictly that it's rare to find a recipe that calls for the salted variety.

Anytime a recipe calls for butter you should always use unsalted butter. Using salted butter will result in salty brownies that might not rise well.

European-style butter

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.

Use unsalted butter so you can add a small amount of salt (¼ teaspoon per stick of butter) to the sugar/liquid mixture. Salt tends to stabilize the mixture and keep it from foaming as much.

What is the best butter to use for baking? ›

The biggest difference in butter is the amount of salt. For baking purposes, the Test Kitchen recommends using unsalted butter so you can better control the amount of salt that goes into the recipe. Salted butter is best for serving at the table with bread or to flavor a dish, like mashed potatoes.

Does Butter Go Bad? Unfortunately, butter does eventually go bad. I spoke to a representative at Kate's Butter (my favorite brand of butter) who told me that butter's best-by date is one you should really pay attention to. Your butter will indeed begin to decrease in quality after the best-by date.

If you're eating unsalted butter, you will taste the natural flavor of butter—less salty, sweeter, and smoother than its salted counterpart. Shelf life: Salted butter has a longer shelf life than unsalted butter since the additional salt acts as a preservative.

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.

If you only have salted butter on hand, feel free to use it. Just keep in mind that it may slightly alter the taste of your cake, making it a tad saltier. To balance things out, you can reduce the added salt in the recipe by about half.

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.

There is a difference between salted and unsalted butter and it is important to use each one at the right time. Unsalted butter is good for baked goods like cookies, cakes, and muffins. Salted butter is perfect for sauces, meats, and slathering on bread.

This helps create more consistent results for home bakers replicating a recipe. In general, salted butter is preferred for cooking (or simply spreading) as it adds more flavour and has a longer shelf life, while unsalted butter is the go-to for baking.

The butter isn't just to stop it sticking - it enriches and flavours the dish too, so don't skimp on it, or be tempted to use an oil. Oils tend to taste bland or have a flavour that will jar, rather than complement your eggs. Salted or unsalted butter both work - unsalted just requires more seasoning.

If a recipe calls for 1/2 teaspoon of salt and you use salted butter you could end up adding quite a bit more via the butter — sometimes as much as doubling the amount called for. So unsalted butter is always a better pick when you are cooking so that you can add as much as salt as you want (or don't) in your recipe.