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 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.
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!
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.
I use salted butter and just leave out the salt in the recipe.
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.
Thanks everyone for the quick replies - they are very helpful.
Now I'm off to do some cookie baking