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How to Make Salted Butter From Unsalted Butter

How to Make Salted Butter From Unsalted Butter (2022 Updated)

Last Updated on November 2, 2022 by Shari Mason

A recipe you badly want to make for dinner calls for salted butter. Unfortunately, you only have unsalted butter in your pantry. 

Now you’re doomed and thinking of plan B. Fret not. It’s not the end of the world. Here’s the good news. You can turn your unsalted butter into a salted one. 

But is adding salt to the butter enough? Let’s find out how to make salted butter from unsalted butter. Keep reading.

4 Steps to Make Salted Butter From Unsalted Butter 

1. Bring Unsalted Butter To Room Temperature

Unwrapping a butter

The first thing to do is to soften the butter. Take out your butter from the fridge. Let it cool at room temperature until it’s soft enough to blend.

Many people use multiple techniques to soften butter faster, like using a mixer and beating the butter.

Meanwhile, some people cut the butter into cubes, some use a grater, and others flatten the butter by pounding it into parchment paper. 

2. Add in Salt

Here comes the salt. Once the butter is soft, you can place it in a mixing bowl and add salt. For every 200g of butter, add 3g of salt.

But what type of salt should you use? A fine grain salt.

See the table reference below for more salt-to-butter measurements.

3. Mash It Together

butter in a bowl

You need a good mix to have smooth butter. To mix the salt evenly with the softened butter, stir it thoroughly.

After you mix it, do a taste test. You can add more salt as you need. But always mix it through and through every after you add salt.

4. Melt the Butter (Optional)

Since some people use a larger salt grain in their salted butter mixture, they melt the butter with the salt to ensure that it is incorporated well.

We all want smooth butter, not a crunchy one. So, you can opt to melt it, mix it again, then set it in the fridge.

However, make sure that you won’t forget your melted butter mixture. Oversoftened butter does solidify when chilled, but it doesn’t usually go back to its natural butter component.

How Much Salt to Add

Butter Salt
25 grams0.375 grams
50 grams0.75 grams
100 grams1.5 grams
150 grams2.25 grams
200 grams3 grams
250 grams3.75 grams

Can You Use Any Type of Salt In Unsalted Butter? 

salt in a green bowl

Yes, you can use any salt in unsalted butter, but it is recommended to use fine-grain salt. Fine salt, like table salt, dissolves faster. 

Using larger crystals like kosher salt or sea salt are also good. However, it might affect the texture of the butter, and you might have crunchy salted butter instead.

But if you’re up for some salty crunch in your butter, you can try and use any larger crystal salt you prefer.

Rule of Thumb When Making Salted Butter 

Add ¼ teaspoon salt to the unsalted butter for every half cup or one stick of salted butter. The amount and measurement can either make the recipe or ruin it. 

It is essential to have the right amount to make it better tasting. When it comes to salted, unsalted butter, less is more. The less salt in your butter, the more salt you’ll add to the dish.

FAQs 

Is salted butter just butter with salt?

Yes, salted butter is butter added with salt. Unsalted butter is all cream in its purest form, while salted butter has some salt added to the cream. But the amount of salt varies from one brand to another.

Why is butter salted?

Butter is salted to add flavor and make it saltier. Also, salt acts as a preservative. It contains sodium which prolongs the shelf life of foods like butter. [1] That’s why salted butter has a longer lifespan in the fridge.

Final Thoughts 

You can turn your unsalted butter into a salted one in just a few minutes. Just add salt to the softened butter and blend it well.

You can use any salt you like, but finer grains dissolve faster. But if you prefer a crunchy experience, use a larger crystal-like sea salt.

Sometimes improvising could end up with a better result. Now your dinner recipe is saved. 

Reference:

  1. https://www.ncbi.nlm.nih.gov/books/NBK50952/ 
Shari Mason

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