Summary
Most bakers stick to unsalted butter so they can control the salt content—and thus the flavor and chemistry—of their baked goods. But the article argues that using salted butter needn’t be a sin. Salted butter can actually enhance flavor, especially in butter‑forward recipes like cookies, shortbread, and pound cakes. The larger truth? Unless you’re baking something exact (like delicate pastry or carefully balanced dough), swapping in salted butter instead of unsalted is unlikely to ruin your results—and might even make them tastier.
The Kitchen
