Walk into any kitchen, and you’ll likely find one always stocked ingredient: butter. Whether it’s tucked into flaky pastries, melted into rich sauces, or spread over warm toast, butter brings a depth of flavor and texture that’s hard to beat. But when it comes to baking, one question often divides home bakers and pros alike: Should you use salted or unsalted butter?
At Minerva Dairy, we know butter. We’ve been slowly churning small-batch, pasture-raised butter for over 130 years, and we believe that knowing your ingredients is key to baking success. So let’s break down the difference between salted and unsalted butter, explore which is best for baking, and when you can use either, depending on what’s in the oven.
What’s the Difference Between Salted and Unsalted Butter?
It’s simple, right? One has salt, the other doesn’t. But that little bit of sodium can make a surprising difference in your baked goods.
Unsalted butter is made with just cream (and sometimes cultures). Because there’s no salt, you get pure, sweet cream flavor—and total control over how much salt you add to your recipe. That’s why it’s the go-to choice for many bakers.
Salted butter, on the other hand, contains added salt—usually about 1/4 teaspoon per stick (or 1/2 cup). The added salt of the butter enhances its flavor and can act as a preservative, giving the butter a longer storage life. Salted butter is perfect for spreading, sautéing, or when you just want a buttery bite with a little more punch.
Why Unsalted Butter Is the Baker’s Standard
If you peek into a professional kitchen or flip through most baking cookbooks, you’ll find that unsalted butter is the standard. Why?
- Precision Matters: Baking is a science. Precise measurements of ingredients are essential to achieving consistent results. Using unsalted butter allows bakers to measure and control the exact amount of salt in a recipe.
- Flavor Control: Different brands of salted butter contain varying amounts of salt. If a recipe calls for “salted butter,” but your brand has a higher salt content than what the recipe developer used, you might end up with overly salty cookies or cakes.
- Cleaner Flavor Profile: Unsalted butter lets the pure flavor of the cream—and your other ingredients—shine through. In delicate pastries or shortbread, this makes all the difference.
That’s why unsalted butter is your best bet when in doubt, especially if you’re following a recipe to the letter.
When Salted Butter Works in Baking
That said, there’s a time and place for salted butter in baking, especially if you’re baking by feel, making comfort-food classics, or simply working with what you have.
Here’s when salted butter is great for baking:
- Cookies: Some bakers swear by salted butter in chocolate chip cookies, saying it balances the sweetness and enhances flavor. If your recipe doesn’t call for extra salt or if you like a bit more savory contrast, go for it.
- Quick Breads and Muffins: These forgiving baked goods can handle a little salt variation. Salted butter can add a richer flavor to banana bread, blueberry muffins, or cornbread.
- Crumbles and Crisps: Salted butter can add depth to fruit desserts, complementing tart apples or berries with a savory note.
- Short on Time (or Butter): If all you’ve got in the fridge is salted butter, you can still bake! Just adjust the added salt in your recipe. As a general rule, subtract 1/4 teaspoon of salt per stick (1/2 cup) of butter used.
Can You Substitute One for the Other in Baking?
Yes, but with a few quick adjustments. Here’s how to swap:
- Using Salted Butter Instead of Unsalted: Reduce the salt in the recipe by about 1/4 teaspoon per stick of butter. If the recipe already calls for minimal salt, consider leaving it out entirely.
- Using Unsalted Butter Instead of Salted: Add about 1/4 teaspoon of salt per stick of butter if you want to mimic the flavor of salted butter.
The key? Taste and adjust. If you’re making a frosting or dough, you can sample it before baking, and take a tiny taste to see if it needs more salt.
Use Minerva Dairy Butter for Baking
At Minerva Dairy, we sell salted and unsalted butter in 8-oz cartons and 2-lb rolls, crafted in small batches with 85% butterfat and slow-cultured for flavor that speaks for itself.
Our unsalted butter is ideal for baking when precision matters most—think pound cakes, puff pastry, or buttercream frosting, and our sea salt butter adds richness to cookies, bars, and breakfast bakes. Our two-pound roll format also gives you plenty to work with, whether you’re baking up a storm or cooking for a crowd.
No matter which butter you choose, Minerva Dairy’s premium butter brings time-honored flavor and creamy texture to every bite. Stock up on our sea salt and unsalted butter at a store near you—or contact us if you have questions about which butter is best for your next bake.
