I know some recipes give specific instructions for salted or unsalted butter but what do you use when they don't? I am making the No Fail Sugar Cookies tonight and it calls for -I think- a pound of butter. What do you use?
If the recipe contains salt (and most baking recipes do), I would use unsalted butter.
Thanks for your advice! I'll try that!
If I have salted butter on hand, I just skip the added salt in the recipe.
If I have unsalted butter on hand, I add the salt the recipe asks for.
Either way, they taste practically identical.
I was taught that if a recipe doesn't state, you always use unsalted. It's a nicer butter that allows you to regulate how much salt you want to add to the recipe yourself....but it's usually $1-$1.50 more pricey in the local grocery stores, so if i can "get away" with using salted in a cake or cookie recipe, I'll try! (For buttercream though, no way, ONLY unsalted for me!)
I always use unsalted. I just prefer the taste!
I agree with antonia74.If you only have salted then use that and ommit the added salt.I do this all the time.
I only bake with unsalted butter so I can carefully control the amount of salt in my recipes. But even when a recipe doesn't call for salt at all it always gets at least a pinch from me to enhance the flavor.
I use unsalted butter. That way I can control the salt better in recipes.
Thanks for all the tips!!! I really appreciate it and it helps me out a bunch!!! I'll be baking tonight so I'm off to the store for some unsalted butter! Thanks again!
i only use unsalted for the SMBC,. it's too expensive. i use margarine to bake.