If you only have salted butter on hand when you're baking, pull back on the added salt in the recipe — maybe reduce by half or so, depending on what you're making — remembering that you can always add more salt later but you can't take it back out.
Different flours and chemical reactions in the baking process can change how salty something tastes before and after it's baked, says Laird, so while you may think you've adjusted the salt correctly, it can still come out overly salty when it's done.
That's why it's best to err on the side of caution. If you only have unsalted butter to serve on the table or to add to a savory recipe that calls for salted butter, the fix is simple: Simple add a bowl of sea salt to the table to sprinkle on top the added crunch adds a new layer of enjoyment to bread and butter, anyway , or add a bit more salt to your recipe.
Related : Common Ingredient Substitutions. Salted vs. Unsalted Butter: What's the Difference? By Kelsey Ogletree. Pin FB Share. The Difference Between Salted and Unsalted Butter The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids mainly protein and salt , explains Jen Giambroni, a dairy expert with Real California Milk. Ultimately, deciding which salty butter to go with is between you and your tastebuds.
This is true, but unsalted butter does carry some more flavorful characteristics than just that. In its purest form, unsalted butter is commonly known for its neutral mellow sweet taste and creamy texture.
The best butter brands for baking can vary depending on your budget, tastebuds, and resources. Give various types of butter a try, and like anything else that you taste, you will find something that works for you, whether it be salted or not.
Cooking and baking can be such a joy, but sometimes it can come across as a tedious chore. When a wrench gets thrown into your plans, like only having unsalted butter when the recipe calls for salted, sometimes improvising can end up in a good conversation at the dinner table. Go with the flow, pour a glass of wine, and follow your buttery tastebuds! Interested in making a healthy alternative, nut butter? Save my name, email, and website in this browser for the next time I comment.
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Enter your name or username to comment. Enter your email address to comment. Enter your website URL optional. Contact Susan M. Selasky noon-3 p. Thursdays at or e-mail sselasky freepress. Follow her SusanMariecooks on Twitter. This recipe is a Free Press Test Kitchen favorite. The recipe makes exactly 12 muffins, but you can make mini muffins if you like.
Tossing the frozen berries into the dry ingredients gives them a dusting of flour that prevents them from sinking in the batter. Spray a standard muffin tin with nonstick vegetable cooking spray. In a medium bowl, whisk together the flour, baking powder and salt. In a separate bowl, whisk the egg until it is well-combined and light-colored, about 20 seconds. Add the sugar to the egg and whisk vigorously until the mixture is thick, about 30 seconds.
Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine. Add the frozen blueberries to the dry ingredients and gently toss just to combine.
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