I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce the amount of salt? And if so, by how much should the salt be reduced? In other words, how much salt is typically contained in a tablespoon, ounce or gram of salted butter?
How much to reduce salt when using salted butter in place of unsalted butter
buttersaltsubstitutions
Related Topic
- How to substitute Tender Quick® for pink salt + kosher salt
- Water content of salted butter
- Make puff pastry with half the butter
- Out of Salt! But I’ve got a seasoning blend. How to figure how much to use
- Graham cracker crust too salty for cheesecake
- Cookies – Using I Can’t Believe It’s Not Butter and salt in a recipe that calls for unsalted butter
- Fruit – Can salted butter be used to make lemon curd
Best Answer
Depending on brand, it is approximately 1 1/4 tsp per pound (US), or a little more than 1/4 tsp per stick (4 oz).
For most applications, yes it is fine to substitute and adjust; you can just adjust the "salt to taste" step of your recipe in many cases.
There are a very few uses (such as yeast raised dough) where you want to be more precise. I would not use salted butter for a yeast dough by preference, but if I had to, I would calculate the amount of salt to remove from the other ingredients based on this ratio:
1 1/4 tsp salt / 16 oz butter