How To Swap Salted and Unsalted Butter | Go Bold With Butter (2024)

FAQs

How To Swap Salted and Unsalted Butter | Go Bold With Butter? ›

Take ¼ teaspoon of salt away for every stick of butter used*. Do the opposite if you're swapping salted for unsalted butter. *Certain brands of salted butter may have more or less added salt. Do a taste test before going any further to ensure you're happy with the flavor.

Can I Use Salted Butter to Replace Unsalted Butter and Visa Versa? In a pinch, you can replace unsalted butter with salted, as long as you reduce the amount of additional salt in the recipe.

Substitutes for Unsalted Butter

For 1 cup unsalted butter, substitute 1 cup shortening, ⅞ cup (that's 14 Tbsp. or ¾ cup plus 2 Tbsp.) vegetable oil, or ⅞ cup lard.

Most brands of salted butter contain between 600 and 900 mg of sodium, or about ¼ to ½ of a teaspoon of salt, per stick. Unsalted butter contains some sodium, said Sam Barton, Organic Valley senior food technologist.

Adjust Salt

Take ¼ teaspoon of salt away for every stick of butter used*. Do the opposite if you're swapping salted for unsalted butter. *Certain brands of salted butter may have more or less added salt. Do a taste test before going any further to ensure you're happy with the flavor.

It goes with out saying that butter is the key ingredient to this frosting. You can use salted or unsalted butter and opinions are divided on which is best. Many recipes for this icing suggest unsalted. However a little salt brings out the flavour so they then often add salt.

Yes! Country Crock^® is great for cooking and baking. Certain Country Crock^® products can be swapped 1:1 for butter in cooking and baking recipes: Country Crock^® Baking Sticks and Country Crock^® Plant Butter sticks and tubs.

Unsalted butter is fine at room temperature, but salted butter is better. In fact, salted butter can sit out on the countertop for a longer period of time without spoiling, since salt is a natural preservative, Bell explains. That means the salt protects against bacterial growth.

Usually, olive oil is best used as a substitute for butter in baking recipes that call specifically for liquid butter. In these cases, olive oil should be substituted for butter in a 3:4 ratio by volume. So if the recipe calls for one cup of butter, then you would use ¾ cup of olive oil.

Also, salted butter almost always contains more water than unsalted butter. The water in butter ranges from 10 to 18 percent.

How to add salt to butter? ›

Add the 2 tablespoons of salt to the butter (or at least 2 per cent of the butter's weight in salt), sprinkling a little at a time from a height for good coverage, then folding it in with your hands. This is primarily to preserve it for longer but will also add flavour. Fold the salt in thoroughly.

So here's a simple rule of thumb to use so you can make the recipe with unsalted butter. 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.

How much salt is in a stick of salted butter? There is generally ¼ teaspoon of salt for every 8 tablespoons of butter, however, this varies slightly depending on the brand.

This rule is simple. If you prefer unsalted butter, refrigerate it. Same goes for whipped butter. If it creeps above 70 degrees Fahrenheit in your kitchen, all butter should go into the fridge to avoid going bad — even into the freezer if you want to store it for a few months.

When using salted butter in baking, it's important to keep in mind that it may impact the final taste of the product as it contains added salt. It's recommended to either reduce the amount of salt in the recipe by a 1/4 teaspoon or omit it completely. The amount of butter used in the recipe should not be changed.

This helps create more consistent results for home bakers replicating a recipe. In general, salted butter is preferred for cooking (or simply spreading) as it adds more flavour and has a longer shelf life, while unsalted butter is the go-to for baking.

Choose the right butter – You can use salted or unsalted butter, though using salted gives it a bit of contrast, like salted caramel. If you'd prefer to enjoy the richness of chocolate, choose unsalted butter. Don't over-stir the fudge.

Butter: You can use unsalted or salted butter, but make sure it's cut into pieces so it cooks evenly. If the butter is frozen or too cold, it will splatter and easily burn. Take it out of the refrigerator about 20–30 minutes before starting. Pan: Use a light-colored pan so you can see when the butter has browned.