Curious about whether to grab salted or unsalted butter for your baking? You’re not alone! This is one of the most common issues beginners have. And once you go down that road, it leads to even more questions: How much salt is in a stick of butter? What kind of salt should you even use to get the best results?

Don’t worry; I’ve got all the answers right here for this key ingredient! Just keep scrolling.

In This Article:

Should I Use Salted or Unsalted Butter in Baking Recipes?

When it comes to baking, should you reach for salted or unsalted butter? The simple answer is unsalted. And if you’re wondering, “Why not use salted butter since most recipes call for salt anyway?” Let me explain why unsalted butter is the more versatile ingredient.

First, salted butter has varying salt levels depending on the brand.

Baking is a science, and precision matters. With unsalted butter, you get full control over the extra salt content in your recipe. Otherwise, if you use salted butter, you will basically have to guess how much salt is going into your baked goods because different brands use different amounts of salt — sometimes even double! So, if you want consistency and exact flavor profile, unsalted varieties are your friends.

Second, unsalted butter is typically fresher.

Since salt acts as a preservative, salted butter tends to enjoy a longer shelf life, sometimes up to 3 to 4 months. That doesn’t mean salted butter has been sitting around forever, but if you want the freshest option, unsalted butter is usually it.

(That said, some brands add some “natural flavors,” like lactic acid, to unsalted butter to extend its overall shelf life slightly. Still, it won’t last as long as salted butter.)

How Much Salt Add to Unsalted Butter

Are you using unsalted butter but still want a perfect salty touch? Here’s a simple guide to get it just right! I suggest adding ¼ teaspoon of salt for each stick of unsalted butter (that’s 8 tablespoons or ½ cup).

But what if your savory recipe calls for a different amount of butter? No worries! Let me give you another quick instruction to make unsalted butter into salted butter:

If you’re using just 2 tablespoons of butter, sprinkle in 1/16 teaspoon of salt. I know it’s just a tiny pinch, but it’ll make a huge difference.
For 4 tablespoons of butter (or ¼ cup), you’ll want to add ⅛ teaspoon of salt.
Going all in with a full cup of butter (16 tablespoons)? Then you’ll need ½ teaspoon of salt.

As I already said, adding salt to unsalted butter gives you the freedom to control the flavor exactly how you like it. Some recipes benefit from a little less salt, while others can handle a bit more, depending on your taste. So this little trick will help you nail that lovely buttery, salty balance every time, whether you’re whipping up a batch of cookies or sautéing veggies!

Can I Replace Unsalted Butter with Salted Butter?

To be frank, it’s usually better not to swap them if you can avoid it.

As I already said, using unsalted butter gives you 100% control over how salty your baked treats turn out, which is especially important in butter-heavy recipes or savory dishes like scones or pound cakes. Since the salt in the butter can affect both flavor and texture, sticking to unsalted helps ensure everything turns out just right!

But what if you only have the salted butter substitute on hand? In that case, you can still make it work by simply adjusting the other salt in your recipe. Use the salted butter as a direct substitute for the unsalted version, but reduce the additional salt you’d normally add.

Taste the batter or dough as you go — you can always add a little more salt at the end if needed. Just remember, it’s much easier to add salt than to take it away once it’s in!
Also, keep in mind that the amount of salt in salted butter can vary between brands, so you might need to adjust accordingly. If you’re looking for a rough guide, most salted butter has about ¼ teaspoon of salt per stick (half a cup), so reduce your added salt by that amount to balance things out.

Which Salt to Use When Salting Unsalted Butter

I have just told you how to make salted butter from unsalted. Now, there’s only one big question left: which salt should you use for that? Let’s take a look at some of the common options:

Kosher Salt

This is your go-to, all-around, reliable option! It has bigger, coarser grains than regular table salt, which means it dissolves more slowly to give you that lovely, even saltiness without overwhelming the butter. Plus, since it’s less salty per teaspoon than table salt, you get even more control over the flavor.

If you’re eyeballing it, just remember you might need to add a little more than you would with finer salts — about 1.5 times more, but it’s worth it!

Sea Salt

Are you after a more delicate flavor? Sea salt is a wonderful choice, thanks to the natural minerals that go well with the taste of butter. On another note, since it can come in fine or coarse textures, think about what you’re going for: fine sea salt will blend right in, while coarser grains add a nice little crunch here and there.

Flaky Salt (like Maldon)

Now, if you want to really impress, flaky salt is where it’s at. Think of it as the “gourmet touch.” It’s light and delicate, perfect for sprinkling on top of your quality butter right before serving. You will get these little bursts of saltiness and a delightful crunch at the same time!

Table Salt

Okay, this one’s probably what most people have in their kitchen; while it works in a pinch, it’s not ideal for salting butter. It’s super fine and very dense, meaning it will likely dissolve much faster than expected and make the butter overly salty if you’re not careful. So if you do use it, measure lightly – definitely less than you would with kosher or sea salt.

Conclusion

And that’s it – now you know how to make unsalted butter salted. I’ve worked hard to make this guide as simple and clear as possible, but if you still have any questions, don’t sweat it! Just send me a message, and I’ll be happy to help.