I've used both and don't taste a difference. I ethier use unsalted butter and salt in a recipe or salted then do not add the salt called for in the recipe.
The only explanation I've seen so far is that unsalted is fresher then salted butter. That was from a cake book.
I was wondering if anyone has any ideas on what is the difference with using salted vs unsalted butter in recipes?
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I don't use salted butter because each compant puts in their own amount of salt which makes it a gussing game. I don't like to play around with too much sodium.
Salted butter has a longer shelf life, but as you've guessed, a longer shelf life doesn't make a fresher cake.
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