Comments on: Kitchen Tips: Salted or Unsalted Butter?

By: Sam Merritt

Sam Merritt — Wed, 15 Apr 2026 19:51:09 +0000

In reply to Amy. Yes, unfortunately that was not the case when the post was written, but does seem to be pretty common now :(

By: Amy

Amy — Wed, 15 Apr 2026 15:51:34 +0000

The ingredient list on unsalted butter is “cream and natural flavors ” I’m not ok with using a product that doesn’t tell me what’s in it. I don’t want to guess what’s in my food that’s why I garden and cook from scratch.

By: Tracy

Tracy — Thu, 03 Jul 2025 13:57:34 +0000

Thanks for the tip on grating butter. I have never heard of that before. I was going to run out and buy a pastry cutter. I have retired recently and have begun doing more baking and homemade recipes. I tried to make biscuits this morning the way my grandmother did (with her recipe) and they did not rise very well. I think I overworked the butter. My grandmother did not have a pastry knife. She used her hands and squeezed the butter into the flour after cutting it in small pieces. I think I went too far with that and got the butter too warm. Grating it may be the better option for me and it precludes a Target run! Thanks!

By: Kari Dyer

Kari Dyer — Mon, 05 May 2025 02:04:16 +0000

In reply to Sam. i ran out of stick butter, can I use margarine instead.

By: Sam

Sam — Mon, 24 Mar 2025 19:33:58 +0000

In reply to Jody. Hi Jody! I'll keep an eye out for it. Thanks!

By: Jody

Jody — Thu, 20 Mar 2025 06:14:39 +0000

I came across this exact post on fb and it seems suspicious. Is it you or someone pretending to be you? Your response says you’re sending DM to try it. I’m confused. Just thought I’d give u a heads up in case it’s not you and someone is using your fb name.

By: Sam

Sam — Thu, 16 Jan 2025 18:35:22 +0000

In reply to Harvest. The salt will likely make the flavor "pop" a bit more. I would recommend trying it and seeing how it goes. :)

By: Sam

Sam — Thu, 16 Jan 2025 18:32:20 +0000

In reply to Danielle Kane. Hi Danielle! It's typically table salt as the small crystals dissolve much more easily. :)

By: Danielle Kane

Danielle Kane — Thu, 09 Jan 2025 05:32:23 +0000

What kind of salt? Kosher – with large crystals like I use when baking shortbread, for that burst of tangy flavor? Or fine sea salt? How about sweet Maldon salt? I always wondered if that had a place in baking.

By: Harvest

Harvest — Thu, 02 Jan 2025 17:58:15 +0000

I’ve always had a passion for sweets. Recently, I’ve begun experimenting with my own baking recipes and techniques, striving to perfect them to match my vision of ideal desserts. I’ve never included salt in any of my creations, even when it’s listed as an ingredient. I exclusively use unsalted butter because I want to maintain a purely sweet flavor without any salty notes. Now, with all this discussion about “flavor,” I’m feeling overwhelmed and worried that it might compromise the taste of my baked goods. What should I do?

By: Bruce

Bruce — Sat, 21 Dec 2024 22:18:26 +0000

In reply to Jack Fiasco. You're right that the salted butter isn't necessarily older, but you don't know if it is or isn't. If the unsalted butter is still fresh, you know it isn't old. Also, butter freezes well, so if you keep unsalted butter in the freezer, it won't go bad for a long time.

By: Shirley

Shirley — Fri, 15 Sep 2023 00:14:05 +0000

In reply to Earl. What auction site are those measuring spoons on

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 15 Jun 2023 13:44:09 +0000

In reply to Sheila. Hi Sheila! Sometimes you can, sometimes you can't; it really depends on how much the recipe calls for. We discuss this in detail within this post

By: Sheila

Sheila — Thu, 15 Jun 2023 11:44:27 +0000

If you use salty butter, can you ommit adding salt to the recipe?

By: Sam

Sam — Wed, 04 May 2022 13:16:56 +0000

In reply to Earl. You're welcome! :)

By: Earl

Earl — Wed, 04 May 2022 13:04:10 +0000

Thank you for answering the question that I’ve had for decades about butter!
Nobody that I’ve asked could ever give me an answer. Now I know. Thanks!

By: Earl

Earl — Wed, 04 May 2022 12:50:36 +0000

In reply to Kris Marie. If you look, they're on the auction site its under the name 'Trudeau Measuring Spoon'. There are other names from other manufacturers, but they're there. Look closely because some of them are not the exact same design.

By: Sam

Sam — Mon, 29 Nov 2021 18:58:31 +0000

In reply to cristy white. You're welcome! :)

By: cristy white

cristy white — Sun, 28 Nov 2021 20:01:12 +0000

I cannot even thank you enough for the tip about the freshness of salted vs. unsalted! I would have never logicked 😉 that out and it was definitely an A-ha! moment for me!

By: Sam

Sam — Fri, 19 Mar 2021 13:19:45 +0000

In reply to Kris Marie. Hi Kris! I bought these from Target a long time ago and haven't been able to find a link for them. :(

By: Kris Marie

Kris Marie — Thu, 18 Mar 2021 13:28:18 +0000

Hi Sam, do you have a link for those gold measuring spoons? Thank you.

By: Sam

Sam — Thu, 18 Mar 2021 12:54:18 +0000

In reply to Hazel Zetes. Thank you so much, Hazel! I'm so glad the article was helpful and I'm honored to be your go to for recipes. :)

By: Hazel Zetes

Hazel Zetes — Thu, 18 Mar 2021 12:40:39 +0000

In reply to Theresa Kochalka. You are the reason I started using unsalted butter and all of my recipes. Also your recipes have now replaced all the recipes in my recipe book except of course old old family recipes. You are my go-to source for anything baked.

By: Theresa Kochalka

Theresa Kochalka — Fri, 19 Feb 2021 13:56:00 +0000

In reply to Jack Fiasco. I absolutely agree Jack! I get raves about my pumpkin bread crumble topping and peanut butter cookies which both have a lot more salt than any recipe I have seen in print (the cookies are even dusted with a mix of sugar and pink Himalayan salt because who doesn’t like salted peanuts!) that salt sweet combo is something I CRAVE!

By: Jack Fiasco

Jack Fiasco — Thu, 14 Jan 2021 16:31:18 +0000

The majority of baked goods, sweets at least like cookies, benefit from more salt than the average recipe calls for. People go nuts over my cookies partially because of the salty sweet combo. Just think of the popularity of the salted caramel craze. So I always used salted butter and have never once made something too salty. 1/4 teaspoon extra is hardly anything.

Interesting argument regarding the freshness though! I had never heard that before. As far as I can tell from reading up on it though. It isn’t true. Salted butter lasts longer. But that doesn’t mean it’s any older, it just means your unsalted butter is going to go bad first.

So I’ll stick with salted as usual!