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!
I always use salted---it will be fine!
Thanks for replying! I didn't want to mess them up! Merry Christmas and happy baking!
It's probably just me, but I use them interchangeably and have never noticed a difference. I use whichever is on sale.