Return to the Cooking Forum | Post a Follow-Up

How much salt to add to unsalted butter?

Posted by babka (My Page) on
Wed, Dec 17, 08 at 15:00

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?



Follow-Up Postings:

RE: How much salt to add to unsalted butter?

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.

RE: How much salt to add to unsalted butter?


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.


RE: How much salt to add to unsalted butter?

yeah...start with that then 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

RE: How much salt to add to unsalted butter?

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.


RE: How much salt to add to unsalted butter?

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

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

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Cooking Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here