Help. I am making a creamcheese frosting and i only have unsalted butter, and the recipe calls for salted. How do I rectify this? Thanks to all. Great site.

I always try to use unsealed butter because I like to control the amount of salt in the recipe. You can just add a bit of salt for taste if your recipe calls for slated butter

A stick of butter can have up to 3/4 teaspoon of salt in it. That said, I make cream cheese frosting all of the time. Salted or unsalted makes little difference. I would make it and throw in 1/2 teaspoon of salt in the recipe.