People also ask


  • Why is unsalted butter used in baking?

  • Most importantly: unsalted butter ensures that you can control the amount of salt you add to your cakes, cookies and Fig and Almond Breakfast Cake. Different companies add different amounts of salt to their butter. How are we to know how salty our butter is, and how we should adjust the salt in the recipe?

  • Why do we remove the salt from butter?

  • It鈥檚 too much of a guessing game. Removing the salt from the butter equation puts us in control of salting. Control is very important when it comes to flavor. When a recipe calls for unsalted butter, that means that the salt levels in the recipe account for no other salt source.

  • Can I substitute salted butter for unsalted butter?

  • Hardly. Joy the Baker recommends cutting a recipe鈥檚 salt in half when substituting salted butter for unsalted. And taste as you go, if you can. You can usually tell if cookies or cake batter need a little pinch of extra salt. A Side Question: Is the Butter Fresh Enough?

  • Is there a difference between unsalted and salted butter for frosting?

  • For the frosting, I tested it as written with both unsalted and salted butter. It did not call for any added salt. The cupcakes baked up exactly the same. No visible difference. There was, however, a noticeable taste difference between variations.