You’ve seen both types of butter in the refrigerated section of your favorite grocery store. Salted and unsalted. Ever wonder why they carry both kinds and why you would use one over the other when you bake? Learn more from this quick tip from Chef Eddy.
As you might have guessed, salted contains salt while unsalted does not. According to Chef Eddy Van Damme, controlling the amount of salt in a recipe is extremely important to the outcome, so bakers and pastry chefs do not use salted butter.
You might wonder then, why they even make salted. It has a longer shelf life because of the added preservative. This is a benefit for those who buy butter for other reasons than baking such as adding it to the top of a baked potato or spreading it on your morning toast or muffin. But for making pies, cakes and cookies? Chef Eddy says stay clear of the salted type. If you only have salted, you can substitute it if you reduce the amount of salt in your recipe by 1/4 teaspoon per 1/2 cup of butter.
To learn more, check out our Which Fat is Better for Baking blog post.