While there are certainly times that call for the salted stuff, there are several great benefits to using unsalted butter. The unsalted variety is richer and bigger-bodied than its salted counterpart.
It doesn’t contain any salt is made from sweet, pure, and natural cream. Here are four of the best reasons to cook with unsalted butter.
Sodium Control
The biggest health advantage of using salt-free butter is that you have total control over the amount of sodium you add to a dish. There are no central guidelines for how much sodium content is allowed in salted butter, and in fact it varies greatly between different brands.
This isn’t a problem if you only need a spread for your bread, but can make it difficult to know how to season a more complex dish. For example, if you use salted butter in a recipe that only calls for 1/4 tsp. of salt, you can unknowingly double or triple the amount of sodium in the meal.
It’s not just unnecessarily unhealthy; it will also taste like salt overload. That’s generally not the desired flavor profile. To make sure you don’t go into sodium overkill, use unsalted butter and then add salt to taste.
Added Freshness
One reason salt is added to butter in the first place is to preserve it, or give it longer shelf life.
While that’s great for butter producers, it doesn’t really do the consumer any favors. Unsalted butter may not last as long, but you’ll know that it’s fresh. It will taste newer and sweeter without the added preservatives.
Sodium is also known to cover up unpleasant smells and tastes, so it may not be possible to detect an aging or damaged block of salted butter. If you go with unsalted, your nose will know the second it goes bad and ensure you don’t have to find out with your taste buds or stomach.
As a general guideline, unsalted butter can last approximately one month when refrigerated whereas the salted variety lasts over three months.
All About Flavor
Another reason that most chefs and bakers like unsalted butter is the flavor. Without the added sodium, the sweetness of the cream shines through.
If you’re baking a pastry, cookies, or cake, you definitely want the complementary taste of pure, sweet cream. Salted butter can wreak havoc on sweet treats, so it is best to avoid it if you’re preparing dessert.
There are exceptions, of course, and it is always possible to substitute.
Easy to Substitute
Rest easy, salted butter aficionados. If all you have is the salted stuff, there’s no reason to throw it to waste.
Salted butter works just as well as its unsalted partner, and you can still use it in most recipes. If you want to substitute, try cutting the total amount of salt called for in the recipe in half.
For example if the dish normally needs 1 tsp. of salt, use only 1/2 tsp. if cooking with salted butter.
Whether you’re looking for added freshness or flavor, or simply like the idea of avoiding preservatives and sodium, unsalted butter is the pure and sweet way to go.
