If you do not have unsalted butter, can you use salted butter.


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Some baking recipes ask for unsalted butter. I don't always have that in my fridge. Usually, I just hold off and wait until I can go to the store. Yet, I have wondered if I can just substitute the unsalted butter with salted butter. Would it really make a big difference in the final outcome?
 
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Technically speaking, I couldn't tell you about, but I used salted butter by mistake a couple of weeks back after buying a different brand label which wrap makes the legend "with salt" or without it practically unreadable.

Even though, there was not significant change in the outcome, and I was still so dumb to use some of this salted butter in a french toast sprinkling it sugar. No difference perceive at all.

But I found that this brand of butter is not significantly salty when I tasted alone after discovering my mistake.
 
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The difference can actually be very slight.

I know that when I use salted or unsalted I can tell the difference. I guess it depends on how sensitive your taste buds are.
 
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I don't buy butter the way I used to, but I do know I didn't notice the difference at the time. We eat as cleanly as possible now and I've noticed how differently everything tastes since changing our diet, so I'm sure I'd notice these days. Either way, I highly doubt it would be enough to make a significant change in the outcome. I've messed up many times with that one and everything has been fine.
 
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My husband says that if using salted butter, then you don't have to add that much salt, but he is not a baker. He is a chef that does no baking. Bakers and chefs live in totally different worlds.
 
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My husband says that if using salted butter, then you don't have to add that much salt, but he is not a baker. He is a chef that does no baking. Bakers and chefs live in totally different worlds.
Very true.... for baking always use unsalted butter. Just toss it in the freezer until needed. I just learned that trick a few weeks ago - seems as if the frig odors will absorb into the butter. Who knew!

For cooking, not sure, but in our house we always have unsalted butter so we can control the amt of salt in our diet.
 
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Whenever I'm making something from a recipe that requires unsalted butter, I just use whatever butter I have and the recipe turns out fine. I don't think it matters much, especially if you don't mind mild salty tastes. You can't really taste the salt much in butter, anyway.
 
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I've used salted butter when I was out of unsalted butter before; I just omitted the salt the recipe called for. I'm not a huge fan of salt so it was unnoticeable to me. If you're a fan of salt, you probably wouldn't notice a difference.
 
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It would change the recipe ever so slightly. Personally, I would not used salted butter to replace unsalted butter. I like to be precise and on point when it comes to baking. :)
 
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I have never bought unsalted butter. I always use salted and never notice a big difference. Like someone above said, it just depends on how sensitive you are to salty tastes.
 
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I have never bought unsalted butter. I always use salted and never notice a big difference. Like someone above said, it just depends on how sensitive you are to salty tastes.
You're right - I switch between the two and I don't notice any difference, but it does depend on the quality of the butter, and the amount of salt added. Most of the salted butter I buy is 'slightly salted', so maybe that's why I don't notice the difference so much. I also make a lot of my own butter which I don't salt, but stack in the freezer for baking.
 
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They are a few occasions in the past when i ran out of unsalted butter while baking and just had to opt for the salted butter...on these occasion i totally omit salt from the recipe and i've realized that my baked goods taste just as great; i don't really taste the difference.
 
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They are a few occasions in the past when i ran out of unsalted butter while baking and just had to opt for the salted butter...on these occasion i totally omit salt from the recipe and i've realized that my baked goods taste just as great; i don't really taste the difference.
The same thing has happened with me many times, kammy, I think it really does depend on the quality of the butter in the first place - cheap butters tend to have a lot more salt, and could upset the balance of flavors in your bake, whereas some of the better butters will have a lot less salt, and will not affect the outcome.
 
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Some baking recipes ask for unsalted butter. I don't always have that in my fridge. Usually, I just hold off and wait until I can go to the store. Yet, I have wondered if I can just substitute the unsalted butter with salted butter. Would it really make a big difference in the final outcome?
It depends on the recipe you are trying if it's a sweet recipe, and how much butter you need. In some recipes it doesn't really matter, like when I make pecan pie. I use salted butter for both the filling and the dough... it does wonders for the dough and the filling, the filling doesn't taste salty at all and the dough has the perfect flavor! So it really depends on the situation and how much you will be using, you need to use your best judgement on this one, but yes it is possible.
 
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I have never bought unsalted butter so when a recipe calls for unsalted, I use what I have. There is no noticeable difference and besides, hardly anyone knows what the recipe calls for! I don't find a need to buy something I wouldn't use much of.
 
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I don't know if there are some recipes that would be more sensitive to it than others, but in general I think it would be an acceptable ingredient swap out. I've had a few different occasions where I was out of unsalted and just went ahead with the salted anyway and I personally couldn't tell a big difference. If the recipes calls for any additional salt, perhaps just leave that out, but in general I doubt it would ruin most recipes.
 
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I really can tell and taste the difference between salted and unsalted butter so if a recipe is telling you to use one or the other, then it has to do with what the taste of what it is you are tying to make.
 
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Some baking recipes ask for unsalted butter. I don't always have that in my fridge. Usually, I just hold off and wait until I can go to the store. Yet, I have wondered if I can just substitute the unsalted butter with salted butter. Would it really make a big difference in the final outcome?
I have substituted both in recipes and you really could never tell. I am sure that isn't the case 100% of the time but it has worked for me. I have been in the same situation... you get out the recipe, take out all of the ingredients, get everything set to start and bam!!!!! You don't have exactly everything you need. :( Who really wants to put everything away and run to the store? Not me, plus by the time I get back, I normally don't even have the time to finish what I started.

I say just go for it... :)
Danyel
 
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We do not use salted butter at home and we always use the unsalted butter whether in cooking and in baking. It depends on your recipes and taste. Because at home we are limiting the use of salt for health reasons that is why we use minimal salt only in cooking our dish.
 
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