I went to make another batch of NFSC and realized I'm out of unsalted butter, just have salted butter. Will it make a noticeable difference to use salted instead of unsalted? Could I add less salt to make up for it? This is probably a dumb question, sorry for asking, but thanks in advance to anyone who can let me know. I'd rather not run back to the store tonight, if possible! 
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tryingcake
Posted 24 Dec 2010 , 7:18am
post #4 of 4
It's probably just me, but I use them interchangeably and have never noticed a difference. I use whichever is on sale.
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