So many recipes call for it but I don't want to have to buy something special.
Salted butter can mess up your baking, especially in finicky recipes. And who really needs the extra salt anyway?
funny thing: i bought unsalted butter because the recipe i was using was very emphatic on that point.i was left with 3/4lb of unsalted butter. i didn't want to waste it, so i just started using it on bread and the like and now i've come to prefer it (esp now that i have hypertension!).
Quoting michiganmom116:If you use salted butter, just cut back on the salt amount in the recipe.
If you use salted butter, just cut back on the salt amount in the recipe.
Exactly what I was going to say. :)
I think using salted butter may make it extra salty, unless you omit any extra added salt to the recipe.
I only buy unsalted butter. If you have salted, just back on the salt in the recipe.
It really depends on the recipe. Most of the time you can use salted butter if you cut back on the salt in the rest of the recipe. However, in other recipes (mostly baking recipes) the salt will change how it works.
For example: If you make puff pastry with salted butter it won't puff as well. The salt changes the way the butter evaporates, which is what causes the pastry to puff. It will puff some, and will taste fine, but if you want a really puffed pastry you need to use unsalted. Croissants are the same way, they puff better and are flaker with unsalted butter.
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