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?


The tastiest bites delivered to your inbox!

Show 23 Comments

Talk is closed - check out our Facebook and Twitter accounts instead.