Using Salted Instead Of Unsalted Butter In A Cookie Recipe

Baking By punkinpie Updated 29 Jul 2008 , 12:28pm by punkinpie

punkinpie Posted 29 Jul 2008 , 11:16am
post #1 of 6


I have a hard time finding unsalted butter. It's driving me crazy.

If I use salted butter, how much of a salt reduction should I go with in
the recipe?

The current recipe I want to make calls for 2 sticks (1 cup) of unsalted butter plus 1/2 teaspoon of salt. Should I omit the salt entirely if I switch to salted butter?

Thanks in advance for your help.

5 replies
beachcakes Posted 29 Jul 2008 , 11:31am
post #2 of 6

I'd just use salted and omit the salt. I've also forgotten and used salted butter and added the salt. I really didn't notice much of a difference!

CranberryClo Posted 29 Jul 2008 , 11:42am
post #3 of 6

I use salted and add the salt. Try it once and you'll see there isn't a huge difference. No one has ever said my cookies are salty and I like that the salt cuts back on the super sweet - especially when using royal icing or fondant on a cut-out cookie.

peg818 Posted 29 Jul 2008 , 12:09pm
post #4 of 6

I use salted butter and just leave out the salt in the recipe.

Narie Posted 29 Jul 2008 , 12:20pm
post #5 of 6

This quote is from the Food Network.


Salt is added to butter for flavor and as a preservative so it will have a longer shelf life. Salt, however, can sometimes overpower the sweet flavor of the butter and can also mask odors. Additionally, the amount of salt added to salted butter varies from manufacturer to manufacturer, so it's hard to know how much extra salt you're adding to a recipe

They went on to say if you are using salted butter reduce the salt amount by 1/4 teaspoon per stick of butter. Personally, I just use salted butter.

punkinpie Posted 29 Jul 2008 , 12:28pm
post #6 of 6

Thanks everyone for the quick replies - they are very helpful.

Now I'm off to do some cookie baking icon_biggrin.gif

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