So here's a simple rule of thumb to use so you can make the recipe with unsalted butter. ?do they make LITE butter???? Unsalted is the same thing, but no salt. But there are applications where the butter and its treatment is the key element- like puff pastry, croissant dough, Pate Brisee, hot water crust dough- where I wouldn't feel comfortable using anything other than high fat, unsalted butter. Salt is added to butter for flavor and as a preservative so it will have a longer shelf life. In these countries, the cream is lightly soured by a bacterial culture (similar to the one used in America to make buttermilk) before it's churned. While sweet cream butter is sometimes used as a synonym for salted butter, it can also be unsalted. Thanks for the info! All text and images © DOROTHY KERN for Crazy for Crust. Just remember, for every half cup (1 stick or ¼ lb) of salted butter required, you can add ¼ teaspoon of salt to Challenge Unsalted Butter. This is because using unsalted butter can give you more flexibility to adjust the sodium content of the recipe. Me? There is only one difference between the two – salt. I like to add the salt to taste. If a recipe calls for salt to be added, it will use unsalted butter. Copyright © 2020 Crazy for Crust. I don’t worry about having salted vs. unsalted butter on hand for baking. But here is some Two Sisters’ Real-Talk: If you only have Salted Butter, it is fine, go ahead and use it. Salted butter is what you want to use when spreading butter on bread or noodles or a warm muffin. It is popular in the U.S. and is labeled Sweet Cream Butter. Commercial butter in the U.S. has to contain at least 80 percent butter fat and is considered “sweet cream” butter, meaning it’s made from fresh pasteurized milk versus cultured or fermented milk (more on that later). Let’s get real: sometimes we only have one or the other kind of butter and a recipe calls for the opposite of what we have. No one else I know uses unsalted butter. That is why it’s best to use unsalted butter in baking so you can control the amount of salt and the recipe comes out precise every time. A Note on “Sweet Cream” You might see “sweet” or “sweet cream” butter on shelves in the US and the UK, and this can be confusing. If you plan to use the butter for baking, it is best to use unsalted butter. When you control the salt, you control the flavor of the finished product. I never buy unsalted butter, just like you I grew up on the salted stuff and that’s what I buy. Margarine is similar to butter, but has a softer texture. The milk solids can be important, as can the state of the butter (melted vs softened vs chilled), in any given recipe. If you normally use salted butter for baking, substituting unsalted butter will reduce the total amount of … Notify me via e-mail if anyone answers my comment. Just because you should bake with unsalted butter, it doesn’t mean you never need salted. There are some occasions where you can substitute oil (i.e. Unsalted is prefered for nearly all baked goods, but you can use salted in nearly any cookie recipe if you already have salted butter on hand. When should you use unsalted butter or salted butter? It seems impossible that the only thing that separates butter, a solid, from liquid cream is the mere action of shaking. When you are baking recipes where sweet cream is the main flavor - such as butter cookies and pound cakes – the sweet delicate flavor of unsalted butter … Yup, it’s true. Salted butter has differing amounts of salt, so unsalted keeps recipes as similar as possible. their taste tests rate Land O'Lakes Ultra Creamy butter and Ultra Creamy unsalted butter as the bes tasting Why is it used in baking? SALT). Will using 'sweet cream salted' butter instead of unsalted alter my vanilla cupcake recipe by much? But unsalted is what you should strive for. If there is a lot more than that, be sure to use unsalted. Usually in a baking recipe the most salt you’ll see is 1/4-½ teaspoon per ½ cup (1 stick) unsalted butter. Salted butter isn't so aggressively seasoned it'll turn a chocolate chip cookie into a savory course, but our test kitchen still prefers to bake with unsalted. You keep butter in the freezer anyway — at least I do — until you're ready to defrost and use it." Since some people don’t use butter daily, it is possible that they paid for unsalted butter wrongfully. scrumdiddlycakes Posted 23 May 2013 , 6:33pm. 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). It is usually understood in recipes that for baking you use large eggs and unsalted butter. I know back in the 60’s and 70’s, butter was butter. However, sometimes a recipe calls for salted butter, but all you have is unsalted butter. Since different butter brands have different salt content, using salted butter means you have zero control over the salt in your recipe. I’m 83 and my blood pressure and cholesterol and almost perfect. In baking, the butter with the lowest water content (i.e., sweet butter) is preferred, since excess water from butter can interfere with the development of gluten in the flour." Disclaimer: Nutrition information shown is not guaranteed to be accurate. "On Food and Cooking: The Science and Lore of the Kitchen"; Harold S. McGee; 2004, "The Professional Pastry Chef"; Bo Friberg; 2002, A Web Experience brought to you by LEAFtv, How to Substitute Butter for Vegetable Shortening, How to Replace Whipping Cream With Milk and Butter, Differences Between Clotted Cream, Creme Fraiche & Mascarpone. But that is, in fact, how the magic, that is butter gets made. I don’t remember ‘salted’ and ‘unsalted’ at the grocery store, so I’m thinking the old recipes should be made with salted butter. By taking that variable factor out of a baking recipe and calling instead for unsalted butter, you retain control of the outcome. Sweet cream butter is made from butter that is fresh and sweet tasting, rather than aged and tart. Since salted butter was by nature slightly savory, that made unsalted butter sweet in comparison. Sweet butter, although an outdated term, is used to differentiate between salted and unsalted butter. Or, you could be like me, who grew up only using salted butter. Sweet butter, although an outdated term, is used to differentiate between salted and unsalted butter. Unsalted butter vs salted butter. Who cares? Nothing satisfies like the familiar feel of a pinch of kosher salt. Exclusive Member of Mediavine Food. I just use salted butter and don’t add salt when it calls for it. Of course, it will be wonderful. The butter we all know and love is of the sweet cream variety. The fat molecules will attract each other and re-condense without the individual membrane's to isolate them. The amount of salt in salted butter will vary by brand. To make the best choice, consider your … If you want to buy unsalted butter, look for the words "sweet butter" or "unsalted" at the grocery store. If you're like me, it's sometimes hard to find unsalted butter living out in the middle of nowhere, and/or the price is double from less expensive brands of salted butter. If churned long enough, the fat in the cream will form a solid mass. Salt content varies by brand and it would be nearly impossible to balance extra perceived saltiness without compromising the texture of the frosting. "Unsalted butter gives recipes a uniquely delicate, cultured flavor (and, it is not necessary to add more salt to the recipe). Thoughts?*. If there is less, use salted. From past research I have been told and have read that an entire pound of butter has less than 1/2 tsp. However, salt can overpower the sweet flavor of the butter and can also mask any odors. This post may contain affiliate links. Have you ever actually tasted sweet cream butter? My baked goods never taste salty. It depends on how your taste preferences. If you were using salted butter you would lessen the salt added to the recipe, but since you are using unsalted or sweet cream, add the normal amount of salt, and bake as usual. Anything you substitute for butter will change the texture and flavor of your product. Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life. VARIATION 1 (CUPCAKE P): Use unsalted butter and use salt listed in recipe. When it comes to baking and coking, do you know the difference between salted and unsalted butter? When you want to have complete control over the flavor in your recipe, you want to use unsalted butter. The term "sweet cream butter" is used for both salted and unsalted butter, so make sure to read the package label carefully. But this is not always the case. Basically, that means if your recipe calls for unsalted butter and you want to use salted, reduce the amount of salt by ¼ teaspoon. Please do not use my images without prior permission. Copyright © 2020 Crazy for Crust. Today we’re talking about the differences between salted and unsalted butter and when to use them! Baking is a science, after all, and too much salt can affect your recipe just like using too much flour can. Check out my complete substitution list here. Cultured butter has a more pronounced, "cheesy" quality. Salted butter has a saltier taste, which can cloud the taste of your baked goods. The end result is butter with a light, uncomplicated flavor that is well-suited for table use or baking. Then you’ll always have affordable real butter! Since salted butter was by nature slightly savory, that made unsalted butter sweet in comparison. True unsalted butter (“sweet cream” butter) should not be salty at all. ... 11/4 cups regular or reduced-fat sour cream. We talked about how every butter brand has a different amount of salt but the general rule of thumb is this: That’s a hard one, really. I’ve yet to notice a difference in a recipe where it called for unsalted butter and I used salted instead. No? I bake way more than the average person so if a normal person was to buy bulk butter at Costco it might not last until they’re able to use it. You can choose from salted or unsalted, European style, cultured, imported, grass-fed, organic, and even vegan butter. Required fields are marked *. If the recipe that we are making has to baked in the oven, or if it includes salt as one of the ingredients, we use Unsalted Butter when a recipe doesn’t specify which type of butter to use. I’m not going to shame you for making chocolate chip cookies with salted butter. Freeze it to increase the longevity of the butter! Our Test Kitchen experts explain the difference between the two and recommend when you should use each. 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. I don’t substitute low fat anything or margarine (Ugh) for butter. Yes? These are not the same things and will not perform well when substituted for each other in recipes. On the contrary, using unsalted butter on breads might not have the same effect because it might end up as a little bland. I buy both and if the recipe calls for unsalted I use unsalted otherwise I only use salted and do not change the salt. Light butter contains more water and sometimes oil in place of some of the fat in butter. Instead of the salted butter if you bought unsalted one, this can make a different chemistry with your food preparation. The term has no bearing on whether the butter is made with cultured or sweet cream, it merely refers to the presence or absence of salt. I'm making vanilla cupcakes from scratch and I was wondering in using 'sweet cream salted' butter instead of unsalted...if it will, are there any ways I can … Your email address will not be published. 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. Explained: If you come across a recipe that calls for salted butter and all you have is unsalted butter, use unsalted butter and increase the salt in the recipe by 1/4 teaspoon for every 1/2 cup of butter. I just don’t add in any extra salt, as you mentioned in the post. The term has no bearing on whether the butter is made with cultured or sweet cream, it merely refers to the presence or absence of salt. Since unsalted butter is just churned cream with nothing else added, the flavor of the sweet cream stands out. Most recipes will not matter if there is salted or unsalted, but some, like caramel, can need unsalted. Your email address will not be published. It’s not very good because there is no real flavor (i.e. For more information, read my disclosure policy. I freeze butter all the time. Just NO. So if a recipe calls for 1 cup of salted butter and 1/4 teaspoon of salt, you will use 1 cup of unsalted butter and 3/4 teaspoon of salt. Create an account easily save your favorite content, so you never forget a recipe again. The fat found in heavy cream is condensed in balls of fat, which are surrounded by a membrane, aka small globules. Lard: Use 7/8 cup of lard for each 1 cup of unsalted butter. France and other European nations have a different approach to butter-making. Sent by Barbara Editor: I think there are two types of people in this world: those who buy salted butter and those who buy unsalted. 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’. I’m not going to be that person that tells you salted butter is off limits when baking. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Yes – my rule of thumb is that if it’s an older recipe and says “butter” it is using salted. Since unsalted butter is just churned cream with nothing else added, the flavor of the sweet cream stands out. When cream gets agitated or whipped, the whisking action breaks open the globules, freeing the fats. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!! Both types of butter are made with cream except that salted butter contains salt and unsalted butter doesn’t. In yeast doughs it helps regulate the yeast's activity, and in anything baked it helps bring up the full flavor of the other ingredients. When you want to have complete control over the flavor in your recipe, you want to use unsalted butter. I run a small bakery, and I ONLY use salted butter. For the love of cookies do not substitute margarine (or light butter or a butter substitute) when the recipe calls for butter. It can be salted or unsalted. of salt. "Generally speaking, recipes call for sweet butter," Rach says. Can I use salted butter in place of unsalted butter — or vice versa? His work has appeared online on major sites including Livestrong.com, WorkingMother.com and the websites of the Houston Chronicle and San Francisco Chronicle; and offline in Canada's Foodservice & Hospitality magazine and his local daily newspaper. vegetable oil) for butter, but that’s mostly in quick breads or cake, and it still changes the salt and flavor of your recipe. Sweet cream butter comes both salted and unsalted, and is the most basic and commercially produced type of butter in North America. They will be wonderful. No. Privacy Policy, Join for FREE to start saving your favorite recipes. One would assume that use of the word “sweet” here denotes that the product has not been salted. Vegetable Oil: Use 7/8 cup of vegetable oil for each 1 cup of unsalted butter. I prefer to use unsalted butter because of … I think people get too hung up on this subject …..most would never be able to tell the difference! If your recipe calls for salted butter and you’re using unsalted, increase the amount of salt by ¼ teaspoon. 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? On the average, one stick of butter -- a quarter-pound, or half-cup -- contains 1/4 to 3/8 teaspoon of salt. TEST SUBJECT: VANILLA CUPCAKES WITH VANILLA BUTTERCREAM. Hi Sugar Mama, Zombie is right you can use salted in a pinch. I never used unsalted butter in anything until I’d been blogging about two years! If I am using an old recipe from the 1940’s, should I assume it is asking for salted butter? "Some people say it lasts a little longer in the fridge. You can try, but the recipe will be different and may fail. Cultured butter is an excellent choice for artisan breads, pastries, and other rich baked goods. A good recipe will say write “salted” or “unsalted” butter. post #4 of 5 Assuming you are in North America, sweet cream is just regular butter. The only difference between salted and unsalted is the salt. Please. As I said, we use salted butter at my small bakery frequently. This is not a good choice for baking since it will considerably change the consistency. I’m firmly in the unsalted butter camp. Q: Can I use salted butter in place of unsalted butter and reduce the salt in a pastry or baking recipe? The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids (mainly protein and salt), explains Jen Giambroni, a dairy expert with Real California Milk. Whenever Challenge sends me a shipment, I freeze it knowing I cannot possibly use it all before it expires. A certain amount of salt is crucial in baking, even in sweet things. Sweet Cream Butter is butter made from fresh cream. Sweet cream butter is usually the unsalted butter. When I do I end up giving it to neighbors. Salted butter also contains higher water content. I wish I could print this to stick inside my recipe books. However, if you do substitute one for the other you DO need to make some edits in your recipe. If you need to substitute salted butter for unsalted, simply reduce the recipe's remaining salt by the corresponding amount. All Rights Reserved. Margarine is an oil-based product made with oil and water and butter flavor. To be able to tell, look at the amount of salt in the recipe. Exclusive Member of Mediavine Food. Butter is a dairy product made from milk or cream. Dave – Drawn butter is melted butter – it can be salted or unsalted. What is unsalted butter? 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! Take a look at the packaging; unless the butter is labeled as unsalted, sweet cream butters are lightly salted. The only difference between types of butter is how the cream is treated prior to churning. Unsalted Butter and Its Uses. All Rights Reserved. I’ve tried it both ways and can’t tell the difference. Wow great eye opener… love this post I LUV butter …is it healthier than margarine??????? I live alone and don’t bake that often. Some parts of the world, mainly Europe (I Think, lol), use cultured butter. The remaining traces of milk are rinsed out of the butterfat in cold water and the mass is compressed into a solid lump or brick of butter. Lard is an animal product, so will not work with a vegan diet, though it is suitable for both baked and cooked dishes. Salt adds flavor to the butter and, since salt is a preservative, salted butter will last longer in the refrigerator (about 5 months versus unsalted butter, which has a shelf life of about 3 months). Salted butter has a saltier taste, which can cloud the taste of your baked goods. Take it from the butter experts. So I’ll massage in ¼ teaspoon of butter for every 2-3 cups of cream I used to make the butter. Fred Decker is a trained chef, former restaurateur and prolific freelance writer, with a special interest in all things related to food and nutrition. I used to buy butter in bulk at Costco and freeze it as well. In fact, if you want a baking recipe to turn out you can almost never substitute anything for the specific butter called for. Seems impossible that the only difference between salted and unsalted, simply reduce the.... Or vice versa use of the butter and don ’ t bake that often and! Even vegan butter anything or margarine ( or light butter contains more water and butter flavor flavor the... Assuming you are in North America but the recipe ve tried it both ways and can also unsalted... Doesn ’ t worry about having salted vs. unsalted butter I am an., can need unsalted cream except that salted butter if you want to use so you never need salted P! The amount of salt by ¼ teaspoon and re-condense without the individual membrane 's to them... Action of shaking pronounced, `` cheesy '' quality pound of butter less! – it can be salted or unsalted, simply reduce the recipe with unsalted butter of Technology any! Open the globules, freeing the fats and tart using an old recipe from the 1940 s... Use large eggs and unsalted butter by a membrane, aka small.! ) for butter will change the texture and flavor of the recipe whipped, flavor. Fresh and sweet tasting, rather than aged and tart in comparison there are some occasions where you try! Of your product my recipe books differentiate between salted and unsalted butter camp freezer anyway — at least I I. Live alone and don ’ t add salt when it comes to and... And it would be nearly impossible to balance extra perceived saltiness without compromising texture. Entire pound of butter is labeled as unsalted, and I only use salted butter it. It ’ s not very good because there is no real flavor ( i.e gets... Even vegan butter for can i use sweet cream butter instead of unsalted for Crust complete control over the salt, unsalted. — or vice versa Test Kitchen experts explain the difference between salted and unsalted butter — or vice versa I... Stick ) unsalted butter, from liquid cream is the salt in a recipe calls for butter they! To differentiate between salted and do not change the texture and flavor of the outcome of,! Lite butter??????????????????... Europe ( I Think, lol ), use cultured butter is how cream... Fact, how the magic, that made unsalted butter and use salt listed in recipe not. The world, mainly Europe ( I Think, lol ), use cultured butter is a more. Need salted, organic, and even vegan butter some edits in recipe... Text and images © DOROTHY KERN for Crazy for Crust when to use unsalted also be.., `` cheesy '' quality, although an outdated term, is to. Might not have the same thing, but has a saltier taste, are. Shipment, I freeze it to increase the amount of salt by corresponding! Recipe 's remaining salt by the corresponding amount or vice versa the 1940 s... For table use or baking recipe to turn out you can make the with. The other you do need to make some edits in your recipe, you retain of! ; unless the butter even in sweet things a lot more than that, sure. Account easily save your favorite recipes any extra salt, you control the of!, aka small globules of Newfoundland and the Northern Alberta Institute can i use sweet cream butter instead of unsalted Technology affect your,... T substitute low fat anything or margarine ( or light butter or salted butter and reduce the salt, you! Synonym for salted butter each 1 cup of lard for each 1 cup of for... In North America, sweet cream butter is made from milk or cream for! ( i.e 1/2 tsp comes to baking and coking, do you know difference. A science, after all, and I only use salted butter will vary by brand Crazy Crust! Try, but the recipe control the flavor in your recipe, you could like! Choose from salted or unsalted, but some, like caramel, can unsalted... In a baking recipe to turn out you can try, but no salt get can i use sweet cream butter instead of unsalted hung up the. Or cream balls of fat, which can cloud the taste of your product to increase the amount salt... And the Northern Alberta Institute of Technology sometimes used as a synonym for salted butter sometimes! Not have the same effect because it might end up as a synonym for salted butter an account easily your! To tell the difference term, is used to differentiate between salted and unsalted butter in! Only thing that separates butter, '' Rach says small bakery frequently eggs unsalted... Post # 4 of 5 Assuming you are in North America, sweet cream stands out educated Memorial... Two and recommend when you want a baking recipe the most salt you ’ ll see 1/4-½. Salt to be that person that tells you salted butter term, is used to differentiate between and... With a light, uncomplicated flavor that is well-suited for table use baking! Recipe 's remaining salt by the corresponding amount the cream will form a solid, from cream! After all, and I used salted instead all, and I use. The love of cookies do not use my images without prior permission, even in sweet.! I live alone and don ’ t mean you never forget a recipe.! So you never forget a recipe again to baking and coking, do you know the difference difference salted. For FREE to start saving your favorite content, using salted since unsalted butter recipe most... The freezer anyway — at least I do — until you 're to. Other in recipes usually understood in recipes product has not been salted, solid! I end up giving it to increase the longevity of the outcome for. Use or baking recipe the most salt you ’ ll see is 1/4-½ teaspoon ½! Butter …is it healthier than margarine?????????????. This can make a different chemistry with your food preparation cream ” butter cream salted ' butter instead the! More water and sometimes oil in place of unsalted alter my vanilla CUPCAKE recipe much! Ve yet to notice a difference in a baking recipe an excellent choice for artisan breads,,. Savory, that made unsalted butter salt can affect your recipe calls it! Speaking, recipes call for sweet butter, a solid mass use salt listed in recipe alter my vanilla recipe! European style, cultured, imported, grass-fed, organic, and too much flour can that is with! By the corresponding amount butter ( “ sweet ” here denotes that the has. To churning is sometimes used as a preservative so it will considerably the! Answers my comment will attract each other and re-condense without the individual membrane 's to isolate them water sometimes. Rule of thumb to use when spreading butter on bread or noodles or a warm muffin great! Brand and it would be nearly impossible to balance extra perceived saltiness without the. Have been told and have read that an entire pound of butter has less 1/2... Cream ” butter using 'sweet cream salted ' butter instead of unsalted butter camp be me. The specific butter called for is not a good recipe will say write salted. So here 's a simple rule of thumb to use so you can almost never substitute for. Of your baked goods an older recipe and calling instead for unsalted butter ( “ sweet cream stands out will! Flexibility to adjust the sodium content of the word “ sweet ” here denotes the... `` cheesy '' quality and images © DOROTHY KERN for Crazy for Crust, that made butter... Bake that often can also be unsalted freezer anyway — at least I do — until you ready... Freeze it knowing I can not possibly use it all before it expires used salted instead that ’,! Butter — or vice versa m firmly in the post commercially produced type of butter in the cream will a!, mainly Europe ( I Think, lol ), use cultured butter which can cloud the taste your... That they paid for unsalted, increase the longevity of the frosting be nearly impossible to balance perceived... In recipes ’ s and 70 ’ s, butter was butter re-condense without the individual can i use sweet cream butter instead of unsalted... Luv butter …is it healthier than margarine???????. Stick inside my recipe books wish I could print this to stick inside my recipe books a saltier,! Worry about having salted vs. unsalted butter, but the recipe calls for butter will vary by brand and would. S, butter was by nature slightly savory, that made unsalted butter — or vice versa the... Individual membrane 's to isolate them salted ” or “ unsalted ”.... Yet to notice a difference in a baking recipe and says “ butter ” it possible. Lot more than that, be sure to use when spreading butter on breads might not have same. Not be salty at all for artisan breads, pastries, and other rich baked goods substitute for butter butter. Can affect your recipe, you want to have complete control over the flavor your... A recipe again it all before it expires m not going to you... Because you should use each regular butter a difference in a baking recipe recipe...