Salted Or Unsalted Butter

Baking By Wita58 Updated 3 May 2007 , 8:26pm by awolf24

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Wita58 Posted 3 May 2007 , 5:44pm
post #1 of 11

I am about to make the dough for the No fail Sugar Cookies. In the recipie it calls for butter, but it is salted or unsalted butter?.
Thanks, Wita

10 replies
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noosie Posted 3 May 2007 , 5:47pm
post #2 of 11

unsalted, good luck!

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Wita58 Posted 3 May 2007 , 5:48pm
post #3 of 11

Thank you, Noose.

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msladybug Posted 3 May 2007 , 5:49pm
post #4 of 11

I always us real salted butter.

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Schmoop Posted 3 May 2007 , 5:51pm
post #5 of 11

I use salted butter as well, I like the flavor better.

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mbelgard Posted 3 May 2007 , 5:53pm
post #6 of 11

I can't get unsalted butter here and I never have a problem with my recipes.

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JenWith Posted 3 May 2007 , 6:44pm
post #7 of 11

half salted, half unsalted for me.

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sami7333 Posted 3 May 2007 , 6:52pm
post #8 of 11

If the recipe already calls for salt then I'd use unsalted. If no salt then use salted!

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Wita58 Posted 3 May 2007 , 8:13pm
post #9 of 11

Thanks everyone I made the dough and it is in the fridge.
Now I am trying to tint the rolled buttercream red for the spiderman cookies and end up with pink. just when I thought everything was going good.How can I get the rb red without making it bitter as I have read sometimes happens with red.
Blessings, Wita.

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shelbur10 Posted 3 May 2007 , 8:25pm
post #10 of 11

If you're using Wilton colors, it will take A LOT of color. If you can let it sit for a bit, the color will darken.

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awolf24 Posted 3 May 2007 , 8:26pm
post #11 of 11

Do you have any access to purchase Americolor Super Red? Super Red and Super Black from Americolor are the absolute BEST!

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