LogFAQs > #962622896

shadowsword87 posted...

I accept baking needing unsalted butter, because baking you *really* don't want a lot of salt in it.

Even then, salted butter usually has somewhere on the order of 1/2 tsp of salt per cup, which isn't exactly a huge amount. In some recipes, that means doubling the amount of salt you've got (or more), which makes a difference, but it's rarely enough to ruin it. In general, you can pretty comfortably get away with just omitting added salt from any recipe that calls for unsalted butter if you're using salted butter, but you can also just ignore it.

Mostly, if you have unsalted butter handy, it's best practice to use it, and stocking it isn't a bad idea if you do a lot of baking, but if you don't have it, you don't need to go out of your way for it. Just pay attention to how your baking turns out, and if it seems to be a bit on the salty side, cut back on the added salt next time you use the recipe.