Freezing Butter

[frigilux]

Why unsalted butter? Since it has no salt, which acts as a preservative, the "use by" date is sooner than salted butter. This means you're getting fresher butter.

In cooking: There isn't a standard amount of salt in salted butter; it differs by manufacturer. Some use up to 1/4 teaspoon of salt per stick (one-quarter pound). This means it's hard to control the amount of salt going into your baked goods.

As Charlie mentioned, I've also grown accustomed to the taste of it on toast, etc. When guests are in for dinner, I use the little foil-wrapped butter pats you get in a restaurant (also kept in the freezer, of course), which come from Sam's Club. They are salted, and more palatable to most people.

 

[launderess]

Unsalted Butter

Is seen by some as "fresher" and better tasting especially for those who bake with butter. I never use salted butter in anything I bake from cakes to cookies, so don't bother purchasing anything else.

Then there is the fact for certain baked goods the amount of salt contained in the butter must be addressed in the recipe if it calls for it as well. For instance in baking bread salt brings several things to the party including controlling yeast development. Too much salt and you can have problems with bread rising properly.

 

[electron1100]

Freezing Butter

Hello thanks to everyone who replied to this thread, it because a particular butter i like is on special offer, and that prompted me to ask

Gary