You can cut the salt in the rest of the recipe and most cooks believe that salted butter can be used interchangeably with unsalted if you do this, however we professionally trained cooks know that unsalted butter has a finer flavor than it’s salted counterpart.
I have use both salted and unsalted butter in cookie and baking recipes. If you use salted butter, just omit the salt required in the recipes. However, I normally use sweet butter for most baking purposes. If you only have the salted kind, it’s really quite okay- just omit the salt in the recipe, and don’t fret- cookies will come out fine.!!!
I personally do not use salted butter for anything. You have no control over the saltiness and therefore consume more salt than you may need. Try sweet butter and add your own salt.
0 Answers
Teri Newman wrote on :
You can cut the salt in the rest of the recipe and most cooks believe that salted butter can be used interchangeably with unsalted if you do this, however we professionally trained cooks know that unsalted butter has a finer flavor than it’s salted counterpart.
Kathleen Dolan wrote on :
I always use salted butter and omit the salt in the recipe…
Joan Ross wrote on :
I have use both salted and unsalted butter in cookie and baking recipes. If you use salted butter, just omit the salt required in the recipes. However, I normally use sweet butter for most baking purposes. If you only have the salted kind, it’s really quite okay- just omit the salt in the recipe, and don’t fret- cookies will come out fine.!!!
Rita Snipes wrote on :
I agree. I try to stay with unsalted but I do the same, just omit the salt if the butter is salted.
Jyl Ferris wrote on :
I personally do not use salted butter for anything. You have no control over the saltiness and therefore consume more salt than you may need. Try sweet butter and add your own salt.