I’ve started looking through my recipes for cookies. A lot of them call for “unsalted” butter. Is it okay to use “salted” butter instead? Will it change the taste/flavor? Will I have to omit the salt in the recipe if using “salted” butter?
- from Milwaukee, WI
Yes, “salted” butter can be used even in recipes that call for “unsalted” butter. Many bakers believe unsalted butter imparts a fresher, more pure cream flavor than salted butter – that’s why you’ll find most baked goods made with unsalted. Some butters are more salty than others, though, so you may want to reduce the amount of salt in the recipe by half.
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