Katerina on 12.30.2016. If the recipe that we are making has to baked in the oven, or if it includes salt as one of the ingredients, we use Unsalted Butter when a recipe doesn’t specify which type of butter to use. The difference between the two kinds of butter is obviously salt. But because I really hate waste I always try to find uses for the buttermilk – WITHOUT needing to use up all the lovely butter I’ve just made! It’s less common that you’ll find a recipe that calls for salted butter when you only have unsalted on hand, but if you do, just apply the above steps backwards. Salted vs. Unsalted Butter. But here is some Two Sisters’ Real-Talk: If you only have Salted Butter, it is fine, go ahead and use it. That is: for every 1 cup of salted butter that the recipe calls for, use 1 cup unsalted butter and 1/2 teaspoon salt, instead. And if you come across a recipe that calls for unsalted butter and all you have is salted butter, simply decrease the salt in the recipe by the same ratio above– 1/4 teaspoon of salt per 1/2 cup of butter. One reason for unsalted butter over salted is that unsalted butter doesn't change the salt content of the recipe. Super simple stuff, huh? The amount of salt in salted butter will vary by brand. Salted Butter Substitute. Unless your recipe calls for a great deal of butter, salted or unsalted won’t make or break the recipe. I’ve taken to making all my own butter lately … just because. I, however, have always used salted butter in my baking while still adding whatever amount of salt is called for in a recipe. Does salted vs. unsalted butter really make that big of a difference? If you do use salted butter, try cutting salt in the recipe by half. Unsalted butter is all cream, while the salted variety has some salt added, though the amount varies from brand to brand. Both types of butter are made with cream except that salted butter contains salt and unsalted butter doesn’t. So if a recipe calls for 1 cup of salted butter and 1/4 teaspoon of salt, you will use 1 cup of unsalted butter and 3/4 teaspoon of salt. A lot of bakers use unsalted butter so they can have more control over the total amount of salt used in a recipe.

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