How much salt to add to unsalted butter?

15 years ago

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

Comments (5)

Terri_PacNW
15 years ago
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.
Babka NorCal 9b
Original Author
15 years ago
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
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This is what I found online: "It's true; you can use salted butter in place of unsalted butter in most recipes. The only problem will be that unless you reduce the amount of salt the recipe calls for -- usually by about a quarter teaspoon per stick of butter -- the dish will taste saltier than intended. For strongly flavored foods, like sweets made with chocolate or spices, or for most savory dishes, you probably won't taste a difference. But for more delicate preparations -- like shortbread, butter cookies or a plain white sauce -- the extra salt may be noticeable. Unsalted butter is called for in many recipes because all salted butter is not salted in the same proportion. Therefore, using unsalted butter and adding your own salt gives the cook much more control. And some culinary professionals say that since salted butter has a longer shelf life than unsalted, it may not be as fresh."
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It really varies to the person. I used to use salted all the time. But then, that's pretty much all that was available unless you wanted that gawdawful margarine. Then I made some mud bars and the frosting was so dang salty it was not edible and I only put in the pinch required in the recipe as I had always done. Couldn't eat it. Was bringing them to work so I made another batch omitting the salt. Still pretty salty. I think the salt varies in butter at times unless I all of a sudden got more sensitive to it and I have always been a salt freak. I'd put salt on ham. So at that time unsalted butter was out and some of the shows said to use unsalted butter for baking which I did. Then I figured why bother buying both so I just bought unsalted. To me the taste is fine, again, especially compared to that imitation grease. I'll go without rather than eat that stuff. The ratio of salted to unsalted in most stores around here is equalizing as time goes on. Still probably 2-1 most of the time but it used to be cases of salted and one facing of unsalted. Cost now is the same. Theoretically, most recipes unless specified shouldn't make a big difference. If I'm making something with a lot of butter in it though I'd assume the salt in the butter could make a difference. I'm a lot more cautious since throwing out that good fudge! If for instance you're frying potatoes in butter, well the potatoes can always use the salt so do what you want. Seems to me baking is where the difference would arise.
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I don't know that you are going to find any table or any specific recommendations as salt is always to taste. And we all how how different folks taste buds are. I grew up on salt so if I salted all the foods I cook to my taste I know for a fact that many wouldn't eat it (grandkids are a good example). So I have pretty much given up on cooking anything with salt and just let everyone add how much they may want at the table. I agree that southern peas taste better when cooked with it and I wouldn't have any problems with 1/2 tsp per quart and would probably add more at the table. But so many have gone on low-salt or no salt diets in the past 10 years that you'd likely end up with lots of folks rejecting the food with that much in it. Compromise and add 2 tsp for 6 quarts. Better too little than too much. :) Dave
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Terri_PacNW
15 years ago
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
readinglady
15 years ago
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
Fori
15 years ago
Good thing it's egg free--I'd taste it! That looks kinda good.

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

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How much salt to add to unsalted butter?

Comments (5)

Terri_PacNW

Babka NorCal 9b
Original Author

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How much salt to add to unsalted butter?

Comments (5)

Terri_PacNW

Babka NorCal 9bOriginal Author

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Babka NorCal 9b
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