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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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