Cooking and Baking

Unsalted v Salted Butter

I am attempting to be a better baker and cannot figure out why some cookie recipes call for unsalted butter, while others do not specify. I can tell a difference in the batches, but decided to just use shortening until I can figure out the difference. Can anyone explain the difference between the two butters and their affect on baked goods?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed