Butter comes in both salted and unsalted varieties for a few key reasons. Understanding the differences can help choose the right butter for your needs.
History of Salted Butter
Salting butter originally served an important purpose – preservation. Before refrigeration was widely available, salting butter helped extend its shelf life. The salt acted as a preservative, inhibiting bacterial growth and preventing spoilage. This allowed salted butter to be stored for longer periods of time without refrigeration.
Salt was also added to butter as a flavor enhancer. The salty taste offset the rich flavors of the butter, creating a more balanced and appealing flavor profile. Even after refrigeration became commonplace, the tradition of salted butter continued due to consumer preference for the salty flavor.
Unsealed Butter
Unsalted or “sweet” butter was also produced, often for use in cooking or baking where controlling the exact amount of salt was important. Chefs and bakers found they could more precisely control flavor and texture by using unsalted butter and adding salt separately as needed.
Over time, both salted and unsalted butter varieties became commonly available. Though salting was no longer needed for preservation, consumers still largely preferred the salty flavor of salted butter. So most butter on the market today contains some amount of added salt.
Salt Content
The amount of salt added to salted butter can vary:
- Lightly salted: Contains 1% or less salt.
- Normally salted: Contains 1-2% salt.
- Heavily salted: Contains more than 2% salt.
Most major brands fall into the normally salted 1-2% range. Salt is almost always added after the butter is churned and rinsed. The salt dissolves evenly throughout the butter instead of just coating the outside.
Uses for Salted vs. Unsalted Butter
Because of the difference in salt content, salted and unsalted butter are better suited for different uses:
Salted Butter
- Toast, pancakes, and other breads
- Grilled or sautéed foods
- Flavoring vegetables like green beans, broccoli, etc.
- Buttering corn on the cob or baked potatoes
- Most general cooking uses
Unsalted Butter
- Baking cakes, cookies, pastry crusts, etc.
- Candy making
- Frosting and icing
- Adding to whipped cream
- Any recipe where fine-tuning salt content is desired
Unsalted butter allows more control over flavor in delicate baked goods or where butter is a primary ingredient. For general cooking, salted butter is often preferred for the enhanced flavor.
Price Difference
Unsalted butter is often slightly more expensive than salted varieties. This is because removing the salt requires an additional production step. There are some exceptions based on brand, fat content, organic options, etc. But generally, unsalted runs around 10-20 cents more per pound.
Storage and Handling
Both salted and unsalted butter should be stored in the refrigerator to prevent spoilage and maintain texture. Unsalted butter has a slightly shorter shelf life of around 3 months vs. 6-9 months for salted. But both will last for weeks if kept refrigerated.
It’s best to let refrigerated butter soften before using it for spreading, cooking, or baking. Leaving it out for 30-60 minutes is usually sufficient. Overly softened butter will begin to melt and lose structure.
Health Impact
Salted and unsalted butter have minimal differences nutritionally. Here is a quick comparison:
| Nutrient | Salted Butter | Unsalted Butter |
|---|---|---|
| Fat | 81% of calories | 81% of calories |
| Vitamin A | 684 IU (14% DV) | 690 IU (14% DV) |
| Sodium | 356 mg (15% DV) | 119 mg (5% DV) |
The main difference is sodium content, since salt makes up around 1-2% of salted butter. Those limiting sodium intake may want to opt for unsalted. Both varieties are highly caloric and should be consumed in moderation as part of a balanced diet.
Environmental Impacts
Both salted and unsalted butter have very similar environmental footprints during production:
- Require significant water, land, and energy to produce raw dairy milk
- Generate greenhouse gas emissions from dairy cows
- Use resources for production, packaging, and transport
The small difference from adding salt during processing is negligible. The environmental impacts come primarily from the dairy components, not salt content.
Conclusion
While originally used for preservation, salted butter now persists mainly for its flavor. Salted varieties can enhance many cooked foods, while unsalted allows more control in baking. Storing butter properly and using it within recommended timelines helps retain quality and reduce waste.
When it comes to health and environment, the salt content makes little overall difference. Moderating butter intake and choosing organic options when possible are best for optimizing diet and sustainability.