Pastry Chef Tip #7 ~ Salted Butter vs. Unsalted Butter
The hidden truth behind salted butter vs. unsalted butter. Baking is all about precision and control, so controlling the amount of salt in a recipe is crucial.
- It's always best to use the type of butter (salted vs. unsalted) the recipe states because the required salt is already calculated.
- The amount of salt in salted butter varies by brand, so if you start with salted butter you may not get the expected results. (You can't take the salt out of salted butter.)
- The shelf life differs between salted and unsalted butter. Salt butter has a longer shelf life since the salt acts as a preservative.
- Salt also masks rancidity to a certain extent when butter is not baked. However, the rancid taste cannot be masked once the butter is used in a baked product.
- Need to substitute salted butter for unsalted or vice versa?
Reduce or add 1/4 teaspoon of salt per 1/2 cup (1/4 lb; 115g; 1 stick) of butter.
If a recipe calls for salted butter ~ increase the salt in the recipe by 1/4 teaspoon for every 1/2 cup of UNSALTED butter.
If a recipe that calls for unsalted butter ~ decrease the salt in the recipe by 1/4 teaspoon for every 1/2 cup of SALTED butter.