Salted Butter vs Unsalted Butter

Most people are thrown off when I get specific about using unsalted butter in baking. I do use unsalted butter in all of my baking and here are a few of my reasons why.

1. I like to control the amount of salt added. Different brands of salted butter have different levels of saltiness. One of the best parts of baking from scratch is the fact that you control the ingredients! Controlling the salt level is a big part of that.
2. Did you know that salted butter can contain as much as 18% more liquid content than unsalted butter? This can and often times will make a huge difference in how your product comes out! Most of my audience uses my sugar cookie recipes and the argument is always “I used salted without any issues in your recipe. I just had to chill it before baking”. So my rebuttal is “Had you used unsalted butter, it would have remained a no chill recipe”. I don’t ever mean any of this to sound rude, but one of the biggest perks to my no chill, no spread sugar cookies is that you’re cutting out that extra step of chilling!

A little more butter info from me-

• I use the Sam’s (or Costco) brand of unsalted butter.
• Personally, I don’t have the need to buy expensive European butter for any of my products.
• I do often times talk about using quality ingredients, but for my butter, I find that the off brand works perfectly fine.
• Great quality flavorings and extracts are a place where I will absolutely spare no expense!