Butter, especially fresh, unsalted butter, boasts a delightful flavor, reminiscent of a summer meadow. Many bakers prefer unsalted butter because it allows them to precisely control the salt levels in their recipes. When a recipe calls for butter, it almost always means unsalted butter. But what if you only have salted butter on hand? The key is understanding how much salt is already in it.
The amount of salt in salted butter isn’t always consistent. The National Dairy Council (NDC) suggests a general range of 1.6–1.7 percent salt. However, estimates based on sodium percentages in different butters suggest a range between 4.5 and 6 grams of salt per pound. Because of this variability, a general estimate is needed to adjust baking recipes accordingly.
:max_bytes(150000):strip_icc()/optaboutcomcoeusresources__content_migrationserious-eatsseriouseats.comimages20171220171218-salted-vs-unsalted-butter-vicky-wasik-1-b242559e495941469264429797c34845.jpg “Close-up of a stick of butter showing salt crystals to illustrate the variability of salt content.”)
Estimating Salt Content in Salted Butter
As a general rule, if you’re using salted butter, reduce the added salt in your recipe by the following amounts:
- Per 454 grams/1 pound of butter: Remove approximately 1 teaspoon/6 grams of salt.
- Per 113 grams/8 Tablespoons/1 stick of butter: Remove approximately 1/4 teaspoon/1.5 grams of salt.
This estimation is based on a fine sea salt weight of 6 grams per teaspoon.
Example: Adjusting a Cake Recipe
Consider the Sour Cream Butter Cake recipe from The Cake Bible, which calls for 3 grams (1/2 teaspoon) of fine sea salt and 170 grams (12 Tablespoons) of unsalted butter. If you substitute salted butter, you’ll need to reduce the added salt.
Since 113 grams (1 stick) contains approximately 1.5 grams of salt, and you’re using 170 grams, the calculation is as follows:
(170 grams / 113 grams) * 1.5 grams = ~2.25 grams of salt from the butter.
This means you’re adding about 3/8 teaspoon (2.25 grams) of salt from the butter alone. This increases the total salt in the recipe by 57% if you don’t adjust the added salt. To compensate, reduce the amount of salt you add separately.
:max_bytes(150000):strip_icc()/optaboutcomcoeusresources__content_migrationsimplyrecipesuploads201903__Salt-in-Bowl-LEAD-3-56f8078b4dca4c978a07d93efc3f136a.jpg “A teaspoon of salt being measured to demonstrate the amount of salt to consider when using salted butter.”)
Important Considerations About Salt in Butter:
- Freezing Butter: Freezing butter, whether in unopened packages, sticks, or cubes wrapped in plastic wrap, is an excellent way to extend its shelf life. Freezing pre-portioned cubes is especially useful for recipes like double-crust pies.
- Sodium vs. Salt: Pay attention to nutrition labels. They usually list sodium content, not salt. Remember that salt is about 40% sodium. To convert sodium to salt, increase the sodium amount by approximately 60%. If the label lists 90 mg to 115 mg (0.09 grams to 0.115 grams) of sodium per 4 ounces/113 grams of butter, the actual salt content is higher.
- Weigh Your Butter: While a stick (8 Tablespoons) of butter should weigh 113 grams, variations are common. Unwrapped sticks often weigh between 109 and 112 grams. For accuracy, especially in baking, weighing your butter is always best.
Close up of a stick of butter on a kitchen scale
The Bottom Line
While unsalted butter is often preferred for its pure flavor and control over salt content, salted butter can be used successfully in baking with careful adjustments. By understanding the estimated salt content in a stick of butter and adjusting your recipes accordingly, you can achieve delicious results every time. Always remember to check the nutrition label, account for sodium content, and weigh your butter for the most accurate results.
