What is better for baking:salted or unsalted butter?

Use salted sweet cream butter for toast only. Everything else gets unsalted butter. The reason is so you can control the sodium (salt) in the foods you are cooking. You can always add more but you can't take it out once it's in there. Besides, most of us don't need the additional salt/sodium content, anyway.

i use salted.i think i'd only use non-salted if someone in the house had a low sodium diet. i just prefer the taste of it.

I just had this whole discussion with my dad a few weeks ago. I had baked some chocolate chip cookies and they were flat as pancakes. They tasted just fine but they were really flat. My dad is a great cook so I figured I'd ask him. He said the salted butter was the problem and that I need to use unsalted when I bake. So last weekend I tested this out to see if it really was true and it was! So, I'd ay, use unsalted butter.

As per America's Test Kitchen show on PBS, when baking you should always use unsalted butter in any recipes that call for the addition of salt. If the recipe does not call for salt, you can use either salted or unsalted butter except in shortbreads. When cooking, not baking, always use salted butter as the salt will help to bring out the flavor of the foods. You can use margarine interchangably with butter when cooking, but not when baking. Some baked goods will not turn out right if you use margarine instead of butter. Shortbreads should always be made using unsalted butter. The only exception to this is when your shortbread recipe calls for salted butter. I hope this helps.

When cooking or baking with butter, use unsalted butter unless the recipe asks for salted butter. As the term implies, salted butter has salt in it, and so do most recipes. Using unsalted butter lets you control the amount of salt that goes into your food as well. If a recipe asks for sweet cream butter, use unsalted butter. If the recipe asks for butter, use unsalted butter. If the recipe asks for salted butter, then by all means use salted butter unless you prefer to have less salt in the food.

When baking I always use unsalted butter. Unless the recipe calls for salted.

Always use unsalted butter, unless the recipe specifically calls for salted butter. You will muck up the recipe if you use unsalted butter, particularly in cakes.Or are you talking about butter used on bread? If so, it's a matter of personal choice. I use unsalted.

To be honest, some recipes call for salted and some call for unsalted. I use whatever I have on hand. I never pay any attention to the salt in the butter. I do try to give correct insturctions when I post recipes but I dont pay any attention to the salt in the butter.

I use whatever kind I have in the fridge.If the recipe calls for unsalted butter but then says add salt i just omit the extra salt.My recipes have always turned out just fine.I even substitue margarine for the butter alot of times since it is so much cheaper.Happy baking to you.