No-one actually bothers with unsalted butter do they?

[OnlyANinja]

I like to eat salted butter.

So that's what I have in the house.

Why would I buy another kind of butter that, if I were to fancy a slice of toast, it would be no good?

unsalted here because if I cook fish in butter and it's salted, it's disgustingly oversalty (butter-soaked proviso: I live on the coast, we get fresh fish cheaply by the crate load and i try to cook it in lots of different ways).

Always buy unsalted. Don't add salt to anything so why would I want it in butter?

It drives me mad when people add salt to food that they haven't even tasted!!

I use unsalted for everything.

I love salted butter, which is difficult to find here in italy (i only find lurpak, but I'd kill for some english salted butter).
I only use unsalted for baking.

I love unsalted butter on French Bread. I love butter of any kind though.

You know when you over use a word and it looks weird? Saaaaaaalted. Salted. S-oh-lt-ed.

As you were

Salted here for me too it's a must for everything taste wise !

I've only recently started buying unsalted specially for baking as it doesn't burn so easily.

But using salted butter in cakes and butter icing is no problem- you can never taste the salt

My Italian brother and sister inlaws beg me to bring english butter(salted ) to Italy when we visit - because as Franca says on the continent, it's very difficult to get salted butter .

When you fry with unsalted butter it doesn't burn. The salted one does.

one of life's great disappointments

:o I agree

The cakes don't taste salty. They really don't.

I did buy unsalted butter for baking, but then realised that I preferred cakes with a smidgen of salt in - they just tasted better, specially chocolate cakes. I also don't use a lot of butter, so just buy the salted stuff, now.

I use salted butter for everything, including cakes. It all tastes fine.

Agree about unsalted butter on bread. A great waste of bread.

Aaaaalways salted. I could eat it by the chunk. Although will buy unsalted for baking which often gets finished up on marmite toast.

Never buy salted, I've forgotten what it tastes like I think.

salted for everything, cakes are never salty.

I make buttercream with salted butter and it's always nice.

Definitely salted for eating. If I am planning a lot of baking, and cheapo unsalted is the same price as cheapo salted then I will tend to get it, but otherwise don't bother and nothing has ever tasted salty.

Only get unsalted, but even after more than 10 years, I still miss the taste of a toasted teacake with salted butter on it. Not that I can get currant teacakes here, though, so not much point.

I never liked butter much as a child. Nor buttercream.

But I loved putting butter on my rolls and croissants whenever we went on holiday to the continent, such a creamy flavour.

Eventually I worked out why. Now we only have unsalted butter in the house.

Salty flavours are addictive. The more you have in your food, the more you want. That's why people who are used to having salt in everything find food without it "tasteless".

Having said that, I'm not sanctimonious about salt - I love it on chips, eggs and in lentils.

But once you cut down on salt in your food and get used to the flavours without the saltiness, you really notice how very salty so many foods are. Some dishes in restaurants I've found almost inedible because they're so overseasoned.

It's much easier to add to a food than take it away!

I dont understand neither. I went on a course recently with professional bakers and they use salted butter. Most cake recipes ask for additional salt anyway.

It makes a difference to making things like fudge, lemon curd and sweet things in my opinion. Otherwise, I like a good blob of salted butter on plain bread.

I use it in baking.

usually only have unsalted here, if someone wants saltey butter I'll pass them some salt

Salted for everything here.

It's a tiny amount that makes everything so much more palatable. It's a good thing for cakes to have a tiny bit of salt, they need seasoning too and the amount of sugar way overtakes any negliglble salt amount.

I like both, anything except the value type salted butters which tend to be too salty.