Question for butter

posted 4 years ago in The Lounge
Post # 3
1091 posts
Bumble bee
  • Wedding: April 2014

@heathaah:  I always buy unsalted so I just use that. Usually the recipe will ask for additional salt anyway. 

Post # 4
1108 posts
Bumble bee
  • Wedding: October 2013

I use whatever I have and don’t usually notice a difference.  I tend to use salted butter if I’m making buttercream icing (I remember reading somewhere that it made the best icing).

Post # 5
45135 posts
Honey Beekeeper
  • Wedding: November 1999

@heathaah:  Generally for baking, they mean unsalted. If I only have salted, I cut down on any salt that may be listed as an ingredient.

  • 1 lb of butter contains 1.5 tsp salt
  • 1/2 lb butter contains 3/4 tsp salt
  • One stick of butter contains a little more than 1/3 tsp salt

Post # 6
2992 posts
Sugar bee
  • Wedding: May 2014

If a recipe just says butter, I use salted.  I notice most recipies that are good (well researched and written) will say unsulted if they mean unsalted. 

Post # 7
2566 posts
Sugar bee
  • Wedding: October 2014

I only buy unsalted and just use it for everything regardless of what the recipe says.

Post # 8
103 posts
Blushing bee
  • Wedding: August 2010

I use unsalted for everything. Most recipes seem to call for salt so I use unsalted so I can adjust to my preference.

Post # 9
452 posts
Helper bee

@Misswhowedding:  +1. Usually baking recipes mean what they say.

As I’ve done more and more baking (I prefer cooking; I cook intuitively…whatever I think sounds like it would taste good together, I throw in. It’s tough to replicate a dish that way…) Anyway, I’ve learned that baking is a science. There is a reason for the cream of tartar or the baking powder over soda. I don’t experiment with baking recipes, just do what they tell me. 🙂

Post # 10
1031 posts
Bumble bee

We generally have salted butter (I wish I couuld get the unsalted kind past DH) and I’ve never had an issue, just use whatever you have.

Post # 11
1847 posts
Buzzing bee
  • Wedding: June 2013

Unsalted butter was  is what they are calling for, and what you should be using, unless it specifically says salted butter (there’s only one chef I know of that publishes recipes calling for salted butter). 

Salt reacts to certain compounds in different ways (baking powder, baking soda, etc. If you put it in a recipe where it’s not called for, you *could* have some strange reactions. 

off topic, but salted butter isn’t necessary in our day. It was only created before refrigeration to keep the butter good longer. 

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