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The only salted butter we buy. Photo
courtesy Vermont Butter & Cheese Creamery.
||Some people prefer salted butter, others prefer unsalted butter. Can you use them interchangeably in baking and cooking?
- Use unsalted butter for baked goods such as cake, cookies, pastry and pie crusts, and salted butter for general cooking.
- If you are using salted butter in a recipe that specifically calls for unsalted butter plus additional salt, simply omit 1/4 teaspoon of salt per 1/2 cup of butter.
The salt in salted butter acts as a preservative, allowing for a slightly longer shelf life; but that’s not a concern with modern refrigeration.
We prefer to keep just one type of butter—unsalted—adding salt to recipes as needed. We keep a cellar of coarse-grained sea salt at the table. Those who want to salt their butter can add a pinch—which also adds a delightful crunch.
- Our favorite salted butter—the best we’ve ever had—is from Vermont Butter & Cheese Creamery. Made in the style of the finest European butters (higher in butterfat than standard U.S. butters), it has a salt content significantly lower than typical salted. The “less is more” approach produces a spectacular salted butter.
- How many types of butter are there? See our Butter Glossary.
- Check out the history of butter.
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