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Salted Butter vs. Unsalted Butter - what's the difference?

As you probably know, butter generally comes in two varieties: salted butter and unsalted butter. But what’s the difference between the two?

Salted butter is generally used as a condiment because of its strong taste and longer shelf life, whereas unsalted butter is usually used for baking and cooking so that the cook can better control the sodium content and flavor in their dish!

The creamy-salty flavor of Tillamook Salted Butter enhances whatever food item it is spread on. Try it on a piece of toast or on a warm muffin for an extra kick, or even put it on a sandwich instead of a different type of spread to bring out all of the flavors!

Tillamook Unsalted Butter is the product of simply churning milk and separating the cream and butterfat. It is one of the simplest dairy products ingredient-wise (besides plain milk). Because it contains no salt or other preservatives, it tends to have a shorter shelf life than other forms of butter or margarine and needs to be kept in the refrigerator at most times. I swear by unsalted butter in most baking recipes because it tends to make the resulting baked good taste sweeter and even have a better consistency.

Speaking of baked goods, people like baking with our butter so much that they even tweet about it! @LunaRaven13 says:

”This butter is fantastic! I have never seen it in the Bay Area before so I bought enough to keep in my freezer for flavor explosion emergencies. Hands down the best cookies I ever made were with this butter. If you can get your hands on some, do it!”

We recommend you take her advice. There’s no doubt about it – whether you like unsalted butter or salted butter, Tillamook Butter is the way to go!

8 comments

Bridget Smith

Unsalted hands down! If I want salt, I want to add it. Besides, the unsalted actually tastes more real than the salted.

August 31st, 2011 at 3:02 pm

Jala

Tillamook Team

Thanks for your feedback, Bridget! We're glad we're able to offer both options for everyone's needs and tastes. But it sounds like you might be a bit of an Unsalted Tillamook Butter Fan! I hope so!

~ Jala of the Tillamook Team

September 1st, 2011 at 11:28 am

AVAim

We love your unsalted butter!

November 4th, 2011 at 1:08 pm

Jala

Tillamook Team

Thanks for letting us know! That's so nice of you to say! Do you bake with it or eat it straight out of the box? :-)

Jala of the Tillamook Team

November 4th, 2011 at 2:42 pm

Mary

Tillamook is my butter of choice and I usually have both kinds on hand. Not tonight, though. Came here hoping to earn how to adjust a recipe when I have the"wrong" kind? That is, how much salt to add or omit? Thanks.

January 3rd, 2012 at 6:41 pm

Jala

Tillamook Team

Hi there, Mary. This is a great question. We actually had to do a little research, and math, to get you an answer.

There is 90mg of sodium in one tablespoon (one serving) of Tillamook Salted Butter. One tablespoon of salt equals 6900mg (one teaspoon equals 2300mg)… so it is literally just a pinch of salt per serving. If you are using a whole stick of unsalted butter you will need 720mg of salt (90mg x 8 tablespoons). I would estimate that to be little less than 1/3 of a teaspoon.

Does this help?

~ Jala of the Tillamook Team

January 5th, 2012 at 11:05 am

Lori V

Can you tell me the % of butterfat in the unsalted? I am an experimental baker and have read the higher the % the better the butter.( tongue twister there! :) )
Thank you from Anchorage Alaska

January 25th, 2012 at 12:58 pm

Jala

Tillamook Team

Hi there, Lori. Does this give you the information you need? If not, let me know and I'll hunt it down for you.

~ Jala of the Tillamook Team

January 26th, 2012 at 12:58 pm
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