Substitute Regular Butter for Unsalted Butter

Regular butter usually means salted butter, and you can generally substitute it for unsalted butter in the same amount. The key is to reduce the salt elsewhere in the recipe, then taste and adjust when possible; this simple conversion works for most baking and everyday cooking.

Ingredients

1 cup (227 g) regular salted butter, or the same amount your recipe calls for, measured by weight or volume.
The salt called for in the original recipe: reduce it by about 1/2 teaspoon (about 2.5 g) for each 1 cup (227 g) of salted butter used. This is a starting estimate, not a precise measurement of the salt in every brand.

Instructions

Check what “regular butter” means. For this conversion, use butter labeled salted or salted sweet cream butter. If the package says unsalted, use it exactly as the recipe specifies. If it says cultured or European-style, it may still be salted, so check the ingredient list or nutrition label rather than relying on the style name.
Measure the butter in the same form as the recipe. Use the same volume or weight called for: 1/2 cup (113 g) salted butter replaces 1/2 cup (113 g) unsalted butter, and 1 cup (227 g) replaces 1 cup (227 g). Keep it cold, softened, or melted as directed in the original recipe. The substitution does not change the butter’s temperature or preparation.
Reduce the added salt. As a practical starting point, subtract 1/4 teaspoon (about 1.25 g) of fine table salt per 1/2 cup (113 g) salted butter. For 1 cup (227 g), subtract about 1/2 teaspoon (about 2.5 g). If the recipe calls for only a pinch, or the dish contains other salty ingredients, reduce more or leave the added salt out at first.
Make the recipe as written, then taste if you can. Follow its mixing, shaping, and cooking directions. Taste sauces, doughs that are safe to taste, or finished savory dishes before adding more salt. For raw dough containing flour or eggs, do not taste it; rely on the label, the conversion estimate, and the finished baked result instead.

Tips

Think of the salt adjustment as a guide. Salt content varies by butter brand, and the size of a teaspoon of salt varies with its grain. Fine table salt is the easiest reference for the estimate above. If your butter’s label lists sodium, use that information as a clue, but do not assume every brand contains the same amount. Start by reducing the recipe’s salt rather than adding extra.
Scale the adjustment to the butter amount. For 1/4 cup (57 g) salted butter, reduce added fine salt by about 1/8 teaspoon; for 3/4 cup (170 g), reduce it by about 3/8 teaspoon. These are approximate conversions. If measuring a tiny fraction is awkward, round down and leave the remaining salt out until you can taste the finished dish.
Account for other salty ingredients. Cheese, bacon, salted nuts, broth, soy sauce, and some seasoning blends can contribute plenty of salt. In a recipe with several of these, it may be sensible to omit the recipe’s added salt at the start, even if the butter adjustment alone suggests reducing it only slightly.
Keep the butter’s role in mind. Salted and unsalted butter can usually be exchanged one for one, but salt is not the only factor in every recipe. Butter’s water and fat content can differ slightly across products, and that can matter in delicate pastries. For a recipe that depends on very precise results, use the specified butter when available.

Serving Suggestions

This is a substitution method rather than a finished dish, so use it wherever your recipe calls for unsalted butter. In cookies, cakes, muffins, and quick breads, keep the butter amount unchanged and adjust the salt in the batter or dough. The finished bake may taste a touch saltier or more savory than a version made with unsalted butter, but the difference is often subtle when the added salt is reduced.

For sautéed vegetables, scrambled eggs, mashed potatoes, or a pan sauce, salted butter is usually straightforward to use. Begin with less additional salt than the recipe lists, cook the dish as directed, and taste near the end. This is particularly useful when a recipe includes stock, cheese, or another seasoning that already contributes salt.

For frosting, caramel, pastry cream, or another preparation where a small taste difference stands out, make the conversion cautiously. Reduce the added salt, mix thoroughly, and taste a small portion before serving if the preparation is safe to taste. If you are making a highly precise pastry or a recipe where salt level is central to the result, unsalted butter gives you more control.

Variations

For a lightly salted result: Reduce the recipe’s added salt by less than the full estimate, especially in a dish that is meant to taste savory. The butter’s salt can complement vegetables, potatoes, and some baked goods. Add any remaining salt gradually after cooking rather than guessing at the beginning.

For a low-salt starting point: Leave out the recipe’s added salt initially when using salted butter, particularly in sauces or dishes with salty cheese, cured meat, or prepared broth. Taste when the dish is finished and add a small amount only if needed. This approach is less reliable for baking, where you cannot adjust the flavor after the item is baked, so use the estimate as your guide there.

If you only have unsalted butter: Use the same amount of unsalted butter and keep the salt in the recipe as written. If the recipe is savory and you want the flavor of salted butter, add salt to taste during cooking. For baking, avoid adding an arbitrary amount: the recipe’s stated salt is the most dependable starting point.

If the butter is cultured or European-style: Check whether it is salted before making the adjustment. Cultured describes how the cream is prepared, and European-style often refers to butter with a higher fat content; neither term alone tells you whether salt has been added. If it is salted, use the conversion above. If unsalted, use it like unsalted butter, while allowing for possible texture differences in delicate baking.

Storage and Reheating

Store unused butter according to its package directions, wrapped or covered to protect it from odors and drying. Refrigerate it promptly; as a practical rule, do not leave perishable ingredients sitting out for more than 2 hours. If the recipe only needs part of a stick or block, return the rest to the refrigerator rather than leaving it on the counter. Butter can also be frozen for longer storage; wrap it tightly, label it with the date, and use it within about 6 months for best quality. Thaw it in the refrigerator before measuring or softening it for a recipe.

This conversion itself has no cooked leftovers to store or reheat. Once you have made the larger dish, refrigerate cooked leftovers within 2 hours and generally use them within 3–4 days. Reheat leftovers until steaming hot throughout; for dishes that need a thermometer, the USDA FSIS safe reheating temperature is 165°F (74°C). Do not reheat butter on its own unless your recipe calls for melted butter. If melting it, use gentle heat and stop once it is liquid to avoid browning or scorching it unintentionally.

Frequently Asked Questions

Can I substitute salted butter for unsalted butter in a 1:1 ratio?

Yes. Use the same volume or weight of salted butter as the unsalted butter listed in the recipe. The usual adjustment is to reduce added salt by about 1/4 teaspoon per 1/2 cup (113 g) of salted butter. Because butter brands vary, treat that amount as an estimate, not a guarantee.

How much salt should I leave out for one stick of butter?

In the United States, one standard stick is 1/2 cup (113 g). A useful starting estimate is to leave out 1/4 teaspoon (about 1.25 g) of fine table salt for each stick. If the recipe includes salty ingredients, reduce the added salt further. For baking, make the adjustment before mixing rather than trying to correct the finished product.

Will my cookies or cake taste different?

They may taste slightly saltier, especially if you do not reduce the added salt, but the result is often close when you make the adjustment. Salt levels differ by brand, and recipes vary in how much salt they contain. For a delicate cake, shortbread, or other bake where flavor and texture need to be especially consistent, unsalted butter is the more predictable choice.

Should I use the same amount of salted butter by weight or by volume?

Yes. Replace the butter one for one using whichever measurement the recipe provides. For reference, 1/2 cup butter is about 113 g, and 1 cup is about 227 g. Measuring by weight is often more consistent, particularly when scaling a recipe, but there is no need to convert a recipe that already gives a clear volume measure.

What if the recipe does not list salt?

Use the salted butter in the same amount and do not add salt just because you made the substitution. A recipe without added salt may already rely on the butter for seasoning, or it may simply be designed to be mild. Taste the finished savory dish before seasoning further. For a baked item, follow the recipe as written and assess the result before changing the formula next time.

Can I use salted butter for pastry or pie crust?

Usually, yes: keep the butter amount the same and reduce or omit the crust’s added salt according to the estimate. However, pastry depends on keeping the butter cold and handling the dough gently, so the substitution does not change those steps. If the crust recipe is particularly precise or the salted butter’s flavor would be noticeable, unsalted butter offers better control over seasoning.

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