How much salt to add to unsalted butter?

Babka NorCal 9bDecember 17, 2008

I'm making a cookie recipe that calls for a 3/4 stick of butter. It is an old recipe (before unsalted butter was readily available). I'd like to save a trip to the store and use what I have on hand, if possible.

Does anyone know how much salt I should add to make up for using unsalted butter?

Thanks,

-Babka

Thank you for reporting this comment. Undo
terri_pacnw

what other ingredients are in it..
If it's chocolate, I'd go with atleast 1/2 t even 3/4 t..I standardly add 1 t to 1 c butter..even if it's salted in recipes using chocolate in any form.

    Bookmark   December 17, 2008 at 3:23PM
Thank you for reporting this comment. Undo
Babka NorCal 9b

Terry-

Thanks for the quick response. The recipe is for Pecan Crescents. 50 years ago it was on the Argo cornstarch box. So you think 3/4 tsp. salt will do the trick?

1/2 cup cornstarch
1/2 cup powdered sugar
1 cup flour
3/4 stick butter
1/2 cup finely chopped pecans

Sift, blend (knead with hands), chill and shape into little crescents. Bake at 300 degrees for 20-25 minutes until lightly browned. Dust with powdered sugar when cool.

-Babka

    Bookmark   December 17, 2008 at 4:22PM
Thank you for reporting this comment. Undo
terri_pacnw

yeah...start with that then taste...you don't want it to taste salty..but you want the flavors to pop..I find salt helps that out immensely..
I use sea salt, and find that it's got a bit more power than iodine(table salt)..

hmmm I don't want to steer you wrong..but I always add the salt called for in cookie recipes, even though I use salted butter.
~I just found something online that said if you use salted butter in a recipe that calls for unsalted and has salt that you should reduce the salt addition by 1/4 t ea 1/2 c of butter. So maybe you should go with 1/2 t salt??
Personally I'd go with 3/4 t but I don't know your salty taste tolerance..probably best to err on the side of "little less"..
Good luck!!! sorry to confuse you more probably..LOL

    Bookmark   December 17, 2008 at 4:57PM
Thank you for reporting this comment. Undo
readinglady

The average for a cube of butter is 1/4 tsp. per 1/4 pound, though some brands are much saltier than that (as high as 3/4 tsp., which I find mind-boggling).

As Terri said, go by taste, though my inclination, especially for a delicate cooke, is to be conservative. You want the butter, sugar and pecan to predominate.

Carol

    Bookmark   December 17, 2008 at 6:32PM
Thank you for reporting this comment. Undo
Fori is not pleased

Good thing it's egg free--I'd taste it! That looks kinda good.

(OK, I'd taste it even with raw eggs...)

    Bookmark   December 17, 2008 at 6:37PM
Sign Up to comment
More Discussions
That Time Of Year Again :)
Hi everyone, It's been a long weekend (both good and...
moonwolf_gw
It just dawned on me.....
that there's no Recipe Exchange forum anymore under...
Jasdip
What's Your Favorite Meal? To cook, to eat, to repeat...
Celebrate the continuation of the forum, and tell me...
plllog
Happy Birthday Nancy/wizardnm
A little bird just told me that today is your birthday,...
annie1992
What's For Dinner #337
Annie, you and Elery are doing a wonderful job on the...
ann_t
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™