This post may contain affiliate links. For more information, read my disclosure policy.
Should you use unsalted butter vs. salted butter in baking? This is one of the most common questions I get! While it might seem like a small detail, the type of butter you choose can actually change the flavor and texture of your favorite cookies, cakes, and pies. I’m breaking down exactly why most recipes call for unsalted and how to make the switch if you only have one kind in your fridge.
What’s the difference between Salted Butter and Unsalted Butter?
There is only one difference between the two – salt. Both types of butter are made with cream except that salted butter contains salt and unsalted butter doesn’t. The amount of salt in salted butter will vary by brand.
Salt acts as a preservative, meaning salted butter can actually sit on grocery store shelves (or in your refrigerator) longer than unsalted butter. I always choose unsalted butter for my baking because it is often fresher, ensuring that the pure, creamy dairy flavor shines through in my recipes.
When to use unsalted vs. salted butter: Most baking recipes call for unsalted butter to give the baker total control over the salt content and ensure the freshest flavor. If a recipe calls for unsalted but you only have salted, the general rule is to omit or reduce the additional salt called for in the recipe. Each stick (or 1/2 cup) unsalted butter + 1/4 tsp salt = one stick or 1/2 cup salted butter. For the best results in delicate items like buttercream or browned butter, always stick with unsalted.
Why do we use unsalted Butter in baking?
The biggest reason to use unsalted butter is control. Salted butter doesn’t have a standard amount of salt across brands, which means one batch of cookies could turn out perfectly while the next is way too salty. By starting with unsalted butter, you get to be the boss of the flavor, ensuring your desserts are exactly as sweet and decadent as they should be.
Salt can affect the gluten structure in certain doughs. Using unsalted butter ensures that the chemistry of your recipe (from the creaming process to the final rise) stays consistent every single time you bake.
When you control the salt, you control the flavor of the finished product. Controlling the flavor is key, especially in recipes where you want the sweet cream flavor of the butter to shine through (like in cupcakes or sugar cookies). Baking is a science, after all, and too much salt can affect your recipe just like using too much flour can.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
When to use salted butter
Just because you should bake with unsalted butter, it doesn’t mean you never need salted. Have you ever actually tasted sweet cream butter? It’s not very good because there is no real flavor (i.e. SALT). Salted butter is what you want to use when spreading butter on bread or noodles or a warm muffin. I also like to use salted butter for cooking but again, if you want to control the salt in your recipe opt for even cooking with unsalted butter.
FAQs
A good recipe will say write “salted” or “unsalted” butter. I think the general rule of thumb is that just “butter” in a baking recipe specifies unsalted but really, every recipe author does something differently. To be able to tell, look at the amount of salt in the recipe. Usually in a baking recipe the most salt you’ll see is 1/4-1/2 teaspoon per 1/2 cup (1 stick) unsalted butter. If there is a lot more than that, be sure to use unsalted. If there is less, use salted.
No. Just NO. Please. For the love of cookies do not substitute margarine (or light butter or a butter substitute) when the recipe calls for butter. In fact, if you want a baking recipe to turn out you can almost never substitute anything for the specific butter called for. You can try, but the recipe will be different and may fail.
Yup, it’s true. I freeze butter all the time. Whenever Challenge sends me a shipment, I freeze it knowing I cannot possibly use it all before it expires. I used to buy butter in bulk at Costco and freeze it as well. I bake way more than the average person so if a regular person was to buy bulk butter at Costco it might not last until they’re able to use it. Freeze it to increase the longevity of the butter! Then you’ll always have affordable real butter!
Generally, one stick (1/2 cup) of salted butter contains about 1/4 teaspoon of salt.
Yes! If you only have salted butter, just leave out the extra salt the recipe asks for to keep the flavors balanced.
Salted butter foams more than unsalted, which can hide the “brown bits” and make it easier to accidentally burn your butter.
European butters often have a higher fat content and lower water content, which can lead to flakier crusts and richer flavors, but they come in both salted and unsalted varieties.
Now that you know how which butter to use, be sure to learn how to soften butter or check out all of my baking tips!
I run a small bakery, and I ONLY use salted butter. I just don’t add in any extra salt, as you mentioned in the post. I think people get too hung up on this subject …..most would never be able to tell the difference!
Unsalted butter vs salted butter. I just use salted butter and don’t add salt when it calls for it. I’ve tried it both ways and can’t tell the difference. I live alone and don’t bake that often. When I do I end up giving it to neighbors. No one else I know uses unsalted butter. I don’t substitute low fat anything or margarine (Ugh) for butter. I’m 83 and my blood pressure and cholesterol and almost perfect.
I love your recipe and have actually made four of your recipes so far my family love them too something different to cook thanks
Older recipes usually call for ‘butter’. If I am using an old recipe from the 1940’s, should I assume it is asking for salted butter? I know back in the 60’s and 70’s, butter was butter. I don’t remember ‘salted’ and ‘unsalted’ at the grocery store, so I’m thinking the old recipes should be made with salted butter. Yes? No? Thoughts?*
Yes – my rule of thumb is that if it’s an older recipe and says “butter” it is using salted.
Excellent…..
I never buy unsalted butter, just like you I grew up on the salted stuff and that’s what I buy. Â Do you think you could tell he difference in a side by side taste test of a chocolate chip cookie baked with unsalted butter and then salt added and a chocolate chip cookie made with salted butter? Â Thanks!!
Featured In