silly question - but when baking are you meant to use unsalted or salted butter?

MsDee

Hi everyone,

I know this may sound a silly question but when a recipe just states butter on the list of ingredients, is it meant to be unsalted or salted butter?

For example I want to make this again http://www.bbcgoodfood.com/recipes/3092/ultimate-chocolate-cake and can't remember whether I used unsalted or salted butter - what's the rule when it just says butter???

Thanks dee xx

cyberbob

I use unsalted for everything in baking. A lot of recipes specify unsalted due to the fact that different butters have different amount of salt in them which the recipe can't control.

There's no hard and fast rule I know a lot of people who use salted in everything. If all I have is salted I have no problem using it.

Gigervamp

I use unsalted. In the books by Nigella Lawson, she states that the recipes use unsalted.

lostinrates

Unsalted. However I usually use salted with no problems so far, because when I'm baking infrequently I want butter to last between baking sessions if not using for anything else. Often in recipes they ask for a pinch of salt, and then I figure the salted butter has saved me a small step. in all but very delicate flavours the salt is fine, even preferable present, and as I don't usually add salt leaving people to do it at the table I feel its not risking to much salt for health.

MsDee

thanks guys - that's one less thing to clog up the arteries with after the cream, sugar, icing, chocolate, need I go on.........

Wee_Jo

I always use unsalted in baking but you can't beat salted butter on nice fresh bread...mmmmm

boredjellybean

ideally i guess i'd use unsalted or slightly salted butter but it depends on what i have in the house

angeltreats

I tend to buy unsalted but I'll happily use salted if that's what I have. If you're making caramel or anything similar, salted butter is gorgeous - try it

MsDee

new question....

how in god's name is one meant to stay slim and bake cakes - don't say don't bake, because if life is that sad that I can't make a chocolate cake, what's the point?:eek:

Any tips from frequent bakers who manage to stay trim, yet try out new, scrummy recipes?

dee

meritaten

it makes me laugh when a recipe specifies unsalted butter - then tells you to add salt! I happily buy either - whichever happens to be cheapest at the time and to be honest, I cannot tell the difference when using favourite recipes whether Ive used the salted or unsalted! and I am very salt conscious and dont allow salt on the table and use very little in cooking.

lostinrates

MsDee wrote: »

new question....

how in god's name is one meant to stay slim and bake cakes - don't say don't bake, because if life is that sad that I can't make a chocolate cake, what's the point?:eek:

Any tips from frequent bakers who manage to stay trim, yet try out new, scrummy recipes?

dee

I'm not trim, sadly, but I am very strict. I only try new recipes...the things I know how they taste I don't have, or make it the rule I'll only have the last piece...so I can't go back for more. I bake for the freezer for guests....things I know freeze well, even if the cake is delicious I know its nothing new to get excited about . I bake to give away...e.g. my dh works away...he takes stuff with him....it never comes back at the end of the week