Salted Butter vs. Unsalted Butter (2024)

FAQs

Salted Butter vs. Unsalted Butter? ›

The difference between unsalted and salted butter is primarily — you guessed it — the salt content: unsalted butter has none and salted has about 1/4 teaspoon per 1/2 cup (though the amount of salt an differ between brands). But there is another difference: unsalted butter is typically fresher than salted butter.

You can use salted butter instead of unsalted butter if that's all you've got — especially if you're making something simple like cookies where the chemistry of adding salt in a specific amount and at a certain time won't have a meaningful impact on the outcome (as it would with yeasted bread).

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.

Both chefs agreed that when it comes to cooking and baking, salted butter is not the way to go because you can't control the amount of salt that will go in the recipe. But, salted butter is a great option to use after the cooking and baking process—like slathering on cornbread or blueberry muffins.

Unsalted Butter: We use just a little bit of butter which adds extra richness and creates a smooth and creamy fudge. Salt: While some homemade fudge recipes do not call for salt, I find it essential for balancing out the sweetness of the condensed milk.

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.

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.

Unsalted butter is most commonly called for in baking recipes. Unsalted butter has a very neutral, creamy flavor—a great base for many baked goods. In baking, precise measurements are key for achieving the right flavor and texture. This even extends to small amounts of ingredients like salt.

Unsalted butter is usually fresher, since salt extends the shelf life of butter. This means that there is a premium for keeping the unsalted stuff stocked and added shipping costs, since it needs to reach the stores more quickly.

In cooking, salted butter shines in savoury dishes. Fry your eggs, sauté your veggies, smother your corn, finish your steak, mantecare your risotto (which means to 'mount' it with butter to finish, but the Italian sounds way less dodgy), and cook your fish in glorious salted browned butter….

How do you know when to use salted or unsalted 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.

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.

Rule of thumb number one: stick to unsalted butter when baking. We prefer butter over margarine for most baking needs—like pastry crusts, shortbread, and sugar cookies—because the high water content and low fat levels of margarine provides poor results.

Melted butter serves the same purpose as oil, while also adding richness and depth to the cake. Unsalted butter is the best choice, unless you have a salt tooth, like me, and prefer desserts with a little extra salt to balance out the sweetness. In that case, you can use salted butter.

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.

Salted butter - I love salted butter for this recipe (it's one of my secret ingredients!). Salted butter has a richer dairy taste, almost like cultured butter, so it will enhance the taste of the cocoa. You can also use unsalted butter, and in that case you should double the amount of added salt.

So, while it's theoretically possible for salt to kill yeast, practically speaking it's not a concern; you can let them touch without any negative effects.