Difference Between Salted and Unsalted Butter
Salted butter contains added salt (about 1/4 teaspoon per stick); unsalted butter is pure cream. Unsalted is preferred for baking because it allows precise salt control. Salted butter is convenient for cooking and spreading. You can substitute by adjusting salt in the recipe, though results may vary slightly.
Key Takeaways
- Baking recipes typically call for unsalted butter because salt content varies between brands of salted butter, and baking requires precision.
- European butter has higher fat content and different salt levels than American butter.
- Some specialty butters are cultured, adding another flavor dimension beyond salt.
Explanation
Baking recipes typically call for unsalted butter because salt content varies between brands of salted butter, and baking requires precision. Using unsalted butter and adding measured salt gives consistent results. Professional bakers almost exclusively use unsalted.
For cooking and everyday use, salted butter is convenient and flavorful. The salt enhances taste and also acts as a mild preservative, giving salted butter a slightly longer shelf life. Many people prefer salted butter for toast, vegetables, and general cooking.
To substitute, reduce added salt by about 1/4 teaspoon per stick when using salted instead of unsalted. Going the other direction, add about 1/4 teaspoon per stick. However, for delicate baked goods, using the type specified is recommended.
Things to Know
- European butter has higher fat content and different salt levels than American butter.
- Some specialty butters are cultured, adding another flavor dimension beyond salt.
- For finishing (like on steak or vegetables), salted butter is usually preferred for its flavor.