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The vast majority of recipes call for unsalted butter, but many people keep salted butter in their homes for everyday use, like spreading on toast. The difference is, unsurprisingly, the amount of salt in the butter. Unsalted has none while the amount of salt in salted varies.
Unsalted butter, also known as sweet cream butter, will have the freshest, most natural butter taste. Salt is a preservative and was originally added to butter to keep it fresh longer when refrigeration was not readily available. Unfortunately, salt can be used to hide off-flavors, disguising low-quality butters and butters that are not particularly fresh. If you know that your butter is a high quality, feel free to use salted or unsalted as you choose. At the rates that butter is produced and sold, you do not really need to worry about finding spoiled butter in the market, but you will want to replace your butter if it sits in your fridge for a long time. Unsalted butter stays fresh for 2-3 months, while the shelf life for salted is about 5 months. You can wrap your butter in foil and store it in the freezer, as well, which will keep it fresh much longer.
While the amount of salt in your butter, should you choose to use salted, will not affect the performance of the butter in applications such as baking cookies or frying an egg, it will affect the taste of the final dish. If you are sensitive to salt, you will probably want to cut back on the salt called for in the recipe, since salted butters can contain from approximately 1/4 to 3/4 teaspoon per half cup. If you don't feel comfortable altering the ingredients in your recipe, than keep unsalted butter in your fridge for cooking and save the salted for toast.
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12-10-2005 @5:04PM Huffy said... I don't even like salted butter on my toast, etc.; I find it, well, er, um -- too salty, plus it masks the taste of the baked good. Most processed foods are so sodium-laden as to be unpalatable, as well as unhealthy. My palate has evolved, for the most part, although I still shy away from lower-salt potato chips and other such snacks. Gimme salty, please!
Salt shaker on the table? Yes, however, I seldom if ever use it. Eggs are an exception that comes to mind, and I'm sure there are others.
How 'bout y'all? Salt preferences??
Huffy
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12-10-2005 @5:50PM sam said... being from England where unsalted butter is practically unheard of, here in the USA I have just discovered sprinkling Maldon Salt Flakes on my buttered toast and its a fantastic work around the problem. Even salty butter here, isnt really salty like it is there.
European butter knocks the spots off US versions. It's one thing I miss - a good range of good butter.
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12-11-2005 @1:16PM alps said... i go the unsalted route with out a doubt, my feeling is if it needs salt (which it alsmot never does) add some yourself. I pretty much always use land-o-lakes, probably because that is what my mother always used, but it is a nice midrange butter. but when i want to go fancy and when i can find it, i use pulgara (i probably didn't get the name quite right now that i think about it but its close).
I have to say though, my experience is that the butter last way less than 2-3 months. the butter i keep in the fridge is unwrapped in a tray and the rest goes in the freezer. but it doesn't last nearly as long as 2-3 months before it picks ups that wet yack taste. i think 2-3 weeks is more like it.
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12-12-2005 @4:08AM Matthew Takeda said... 'Sweet cream butter' doesn't mean unsalted butter. It just means that the butter is made from (usually pasteurized) sweet cream, as opposed to fermented cream. I don't know about other areas, but here in California pretty much all of our salted butter is labeled 'sweet cream butter.'
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