What Happens If You Use Salted Butter Instead Of Unsalted

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 terribly affect the outcome unlike bread.

Is that such a bad thing. Most tasters preferred the recipe as written using unsalted butter. Then adjust the amount of salt in the recipe to account for the extra salt in the butter. If you need to substitute salted butter for unsalted simply reduce the recipe s remaining salt by the corresponding amount.

Aside from the flavor using salted butter in a baking recipe that calls for unsalted can lead the end product to not turn out as it should. It simply has a longer shelf life. But here s the good news. Salted butter can last even longer as salt is a preservative.

If you re baking a recipe that calls for unsalted butter or doesn t specify a butter and you only. Salt is a preservative and therefore salted butter has a longer shelf life than unsalted butter. To do this simply reduce the recipe s salt by 1 4 teaspoon for every stick 1 2 cup of butter used. This doesn t necessarily mean that salted butter has been on the shelf longer.

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Both salted and unsalted store bought butter will last up to 3 months in the fridge. For example in a high fat yeast dough such as brioche using salted butter may not only lead to an overly salty flavor but something that doesn t look or feel as brioche should. Unsalted butter is fresher. On the average one stick of butter a quarter pound or half cup contains 1 4 to 3 8 teaspoon of salt.

A general rule is that for every stick of salted butter you substitute for unsalted butter decrease the amount of added salt in the recipe by 1 4 teaspoon. We re talking 3 4 months of shelf time. We ve all been there you pull up a chocolate chip cookie recipe or really any baking recipe for that matter and it calls for unsalted butter and all you have is salted. This substitution is extremely simple.

If you want or need to use salted butter in place of unsalted butter and the recipe calls for adding salt omit the salt or use less salt than is called for in the recipe. The problem is in control. Well some bakers strongly believe that using unsalted butter is key to controlling flavor in baking but rach personally doesn t think swapping one for the other is such a big deal. Also i keep butter in the freezer for baking emergencies.

Many baking recipes call for unsalted butter because it allows chefs to more precisely control the salt content of their recipes.