How Much Salt Is In Salted Butter?

How Much Salt Is In Salted Butter?

It’s no secret that Americans consume too much salt. The average person eats over 3,400 mg of salt per day, well above the recommended 2,300 mg limit. While most of us are aware of the health risks associated with eating too much salt, many of us don’t realize just how much salt is in some of our favorite foods. One such food is salted butter.

In this blog post, we’ll take a closer look at how much salt is in salted butter and discuss the health implications of consuming too much salt. We’ll also provide tips for reducing your intake of sodium. Stay tuned!

What Is Salted Butter?

Salted butter is exactly what you think it is: butter with salt. It has the same consistency, color, and taste as unsalted (sweet cream) butter; only the amount of salt varies. Salted butter often contains about 0.5% to 1% salt by weight. How much salt is in salted butter depends on the brand and type you’re buying — some are even labeled “lightly salted”, while others have up to 3% added to them.

How Much Salt Is In Salted Butter?

That’s a simple question with a complicated answer. Because there are so many different varieties of salted butter available, the amount of salt in each product can vary drastically. A stick of salted butter purchased from one grocer may have twice as much sodium as another brand purchased elsewhere.

Salt is often added to salted butter during processing to prevent spoilage and increase shelf life, but there are other reasons for adding salt during production. Some manufacturers add salt because it enhances flavors while others do so to make the dairy spread taste more like regular butter or to help mitigate an off-flavor present in their base product. And some manufacturers use table salt instead of pure sodium chloride due to its lower cost relative to potassium iodide, which is used to combat iodine deficiencies in cows.

Salted butter is typically sold at the same price as unsalted butter, but it usually costs a little more because manufacturers are required to pay for salt, packaging and processing. Salted butter can be up to 10 percent higher than its unsalted counterpart due to these additional expenses, which often translates into an extra $0.20 per pound on store shelves.

Salted Butter Nutrition Facts

Nutrient values for 100 g portion (about 3 1/2 tablespoons or about 1 stick) of salted butter are: Calories – 891 kcal Sodium – 612 mg Potassium – 46 mg Carbs – 0 g Protein – 0 g

Salted Butter Uses and Benefits

Like other forms of butter, salted butter is used as a spread and topping for breads, pastries and crackers. It’s also used to enhance the flavor and texture of many dishes and baked goods. Some recipes call for salted butter; however you can always substitute unsalted (sweet cream) butter in its place if needed. There are thousands of types of salted butter that vary by brand name, origin, processing method, culture or religion (when available). You’ll find it made from cow’s milk or the slightly milder goat’s milk; you may even discover some varieties made from sheep’s milk – each version has its own unique flavor profile. Salted butter comes in a variety of styles and forms including salted butter sticks.

Salted Butter Side Effects

Like most types of butter, salted butter is high in saturated fats – about one-third of the recommended daily amount – so it’s best enjoyed in moderation if you’re watching your cholesterol or trying to lose weight. The American Heart Association suggests cutting back on all fats (including butter) to reduce your risk for cardiovascular disease, which can lead to stroke or heart attack. When cooking with salted butter, take care not to overdo it; extra salt may also raise blood pressure levels, especially if you already suffer from hypertension. Whether you enjoy salted butter by itself or use it as an ingredient in another dish, make sure you chew thoroughly before swallowing to avoid any unpleasant side effects, including bloating, nausea or vomiting.

Do All Types Of Butter Contain Salt?

Some types of butter are naturally low in sodium while others have high levels of natural sodium depending upon the cow’s diet, genetics or location. The amount of salt added to unsalted butter probably has less impact on your health than how much you eat at one time because research shows that our bodies don’t react negatively to moderate amounts of natural sodium. That’s why health experts often recommend using small amounts of salt as a flavor enhancer instead of cutting it out completely. Many people have successfully slashed their sodium intake by up to 1,200 mg per day by following this kind of moderation strategy, which can reduce the risk for high blood pressure and other cardiovascular problems.

Salted Butter Uses: Salted butter is but one type of spreadable butter which contains added salt, which acts as a preservative. There are many other types of butter spreads including whipped butter, garlic-flavored butter, and flavored butters (like honey or herb butters). Whipped butter gets its volume from air incorporated into the product through mechanical means. Whipped creamed butter has additional sugar, which tends to keep it fresher longer than regular salted or unsalted butter. Garlic-flavored products may be made with any variety of ingredients that give them their garlicky flavor. Salt can be added to any variety of these products for more even distribution throughout the product.

As mentioned previously, salt acts as a preservative due to its ability to lower the water activity of foods, thus retarding microbial growth. Salt also enhances the natural flavor of food products through concentration.

The use of salt in butter spread products is to provide a consistent flavor throughout the product. It has been suggested that it is best not to substitute salted butter for regular butter or vice versa in recipes where large quantities are being prepared because different brands have different levels of salt content.

Salted butter can be substituted for unsalted butter at a 1:1 ratio so long as there is no additional salt within the recipe itself. If substituting salted for unsalted, you may want to reduce the amount you would normally use if your taste buds are sensitive to salt.

As with any type of cooking, experimenting is important to find out what you enjoy most. There are many varieties of both salted and unsalted butter spreads on the market, try a few to see which one sounds best for your next cooking or baking project.

Advantages Of Salted Butter

1) It Is More Fluid: Salted butter is more fluid than unsalted butter, which means that it melts faster and can be poured easily. This is beneficial for baked recipes where melted butter is used as an ingredient because the process of measuring out the amount of solid pieces required by the recipe will take much less time.

2) It Is Flavorful Due To The Presence Of Salt: Because salt enhances flavor, salted butters tend to be richer in taste compared to their unsalted counterparts. This increased flavor intensity makes it easy for bakers to use less added fat without sacrificing taste. Thus, if you are looking for a low-fat alternative to traditional forms of baking or cooking fats, then consider using salted varieties over other types. Salted butter offers several health benefits, including the promotion of muscle growth, increased blood flow to muscles post-exercise – leading to faster recovery times, and more effective weight loss. Because it is made with milk that comes from cows that are grass fed (rather than corn or soy), salted butter contains fatty acids like conjugated linoleic acid which may help individuals lose fat. Finally, scientists have found that calcium in salted butter helps your body absorb vitamin D more efficiently, which plays an integral role in bone development.

3) It Can Last Longer Than Unsalted Butter: The presence of sodium nitrite in salted butter prevents it from spoiling quickly, so it can last for up to 3 weeks after opening on the shelf or 6 months in the refrigerator. Thus, many bakers prefer to use salted butter during their holiday cooking and baking because it can sit out at room temperature for longer periods of time.

4) It Is Somewhat More Cost Effective Than Unsalted Butter: Although salted butter is typically more expensive than unsalted varieties worldwide, in countries like Japan, where prices are regulated by the government, producers tend to sell these products at a lower cost than their counterparts in other parts of the world or at similar price points. So, if you purchase significant quantities of this type of butter on a regular basis, consider buying it in bulk to reduce your per-unit costs.

5) It Can Be Used For The Same Purposes As Unsalted Butter: People typically use both types of butter for baking, spreading on bread, cooking eggs, and more. However, if you are looking to reduce your fat intake or avoid sodium altogether, then you can substitute salted for unsalted varieties in any recipe without compromising the end product (unless it specifically calls for this kind of butter). Be aware that because salt enhances flavor, the amount of added salt included in salted butters varies by brand. Thus, it is best to follow a recipe exactly when you are adapting an existing one. Otherwise, if you want to reduce sodium levels even further than with plain (unsalted) butter, consider using recipes that call for water or milk instead of forms of these ingredients. For example, you can replace water with milk or heavy cream in any bread recipe to make it more flavorful and moist without increasing the sodium content.

Disadvantages Of Salted Butter

1. The high pressure of the salt crystals in salted butter can cause a breakup of its emulsion. This is because the salt becomes a “crystallization nucleus” around which solid globules, or fat crystals, rapidly grow and this leads to a breakdown of the existing dispersion of fat globules into micelles (Fat Crystal Growth).

2. The high pressure of the salt crystals in salted butter can lead to a breakdown of the emulsion, which results in reduced shelf life and texture changes upon storage. This is because when an emulsion such as an oil-in-water (O/W) one like butter breaks down, its continuous fase becomes discontinuous and the free water becomes separated from the oil phase. This results in a thinning of the texture and less smooth mouth-feel, making it more difficult to spread on bread or melt in the mouth.

3. The high pressure of the salt crystals in salted butter can cause a decrease in its overall flavor intensity compared to unsalted butter due to its masking effect. The higher concentration of salt in salted butter is able to cover up some of its inherent flavor notes when used at low concentrations for baking applications, resulting in baked goods that have a less intense caramel/butter-like taste. In general terms, when salty tasting substances are mixed with products containing basic tastes such as bitterness/astringency and sweetness, their salivating effects are reduced.

4. The high pressure of the salt crystals in salted butter can lead to an increase in its overall sweetness due to its masking effect by diluting the amount of lactose sugars (sucrose) present, which gives sweet products their characteristic flavor and mouth-feel after baking or cooking. When salty tasting substances are mixed with products containing sweet tastes such as bitterness/astringency, their salivating effects are also reduced due to these two taste modalities partly canceling each other out.

5. The high pressure of the salt crystals in salted butter can cause discoloration during storage due to oxidation reactions mediated by dissolved metal ions from added iodized salt at room temperature, resulting in off-colored butters and higher oil separation. Salted butter can also pick up off-flavors from oxygen and/or light exposure due to the oxidation of its unsaturated fatty acids, resulting in rancid flavors.

6. The high pressure of the salt crystals in salted butter can lead to increased bacteria growth (food safety concern) at room temperature compared to unhydrogenated unsalted butters due to its water activity (aw) being increased through solute concentration by the dissolved iodized salt that is added for flavor purposes.

7. The high pressure of the salt crystals in salted butter makes it more difficult to remove all traces from a measuring spoon or cup when baking recipes containing small amounts for flavoring purposes, usually requiring a damp paper towel/sponge to do so.

8. The high pressure of the salt crystals in salted butter can lead to inconsistent product taste due to its inherent variation between salted butters that are commercially available (e.g., different brands, seasons). This is because there are natural variations in how much salt is used for processing and the types of salts present in them (e.g., sodium chloride, potassium iodide, calcium iodate).

9. The high pressure of the salt crystals in salted butter causes degradation reactions through increased heat exposure during baking at higher temperatures (>350°F/176°C) due to its water activity being increased by solute concentration by the dissolved iodized salt that is added for flavor purposes. These reactions cause the formation of acrylamide, which is a known carcinogen.

10. The high pressure of the salt crystals in salted butter makes it more difficult to cook at higher temperatures (>350°F/176°C) due to its water activity being increased by solute concentration by the dissolved iodized salt that is added for flavor purposes, causing incomplete melting and oil separation.

Some Salted Butter Cake Recipes:

1. Salted Butter Chocolate Cake

Ingredients:

-300g salted butter, softened at room temperature. -300g caster sugar. -4 eggs beaten. -150g cocoa powder. -1/2 cup plain flour. -1 tsp vanilla essence.

Method:

1. Cream the butter and sugar together with a wooden spoon in a large bowl until pale.

2. Add the eggs one at a time, beating well with each addition.

3. Sift flour and cocoa together over the mixture, add vanilla essence and stir to combine.

4. Place mixture into baking paper-lined round 20cm cake pan or bundt pan (the cake pan should be sitting on a baking tray).

5. Bake at 180 degrees celsius for 50mins -1 hour until skewer comes out clean when inserted into center of cake

2. Salted Caramel and Salted Butter Chocolate Cake

Ingredients:

-375g salted butter, softened at room temperature. -340g caster sugar. -2 tsp vanilla essence. -6 eggs beaten. -500g plain flour, sifted. -4 tsp baking powder, sifted. -250ml buttermilk (or 250ml milk + 1 tbsp vinegar) -1 cup caramel sauce (homemade or store bought) -200g dark chocolate melted and cooled slightly

Method:

1. Cream the butter and sugar together with a wooden spoon in a large bowl until pale.

2. Add the eggs one at a time, beating well with each.

3. Sift flour, baking powder together over the mixture, add vanilla essence and stir to combine.

4. Place mixture into baking paper-lined round 20cm cake pan or bundt pan (the cake pan should be sitting on a baking tray).

5. Bake at 180 degrees celsius for 50mins -1 hour until skewer comes out clean when inserted into center of cake.

3. Salted Caramel Butter Cake

Ingredients:

210g salted butter, softened at room temperature. 340g caster sugar 2 tsp vanilla essence 6 eggs beaten 500g plain flour sifted 4 tsp baking powder sifted 250ml buttermilk or 250 ml milk + 1 tbsp vinegar 1 cup caramel sauce 200 g dark chocolate melted and cooled slightly

Method:

Cream the butter and sugar together with a wooden spoon in a large bowl until pale. Add the eggs one at a time, beating well with each. Sift flour, baking powder together over the mixture, add vanilla essence and stir to combine. Place mixture into baking paper-lined round 20cm cake pan or bundt pan (the cake pan should be sitting on a baking tray). Bake at 180 degrees celsius for 50mins -1 hour until skewer comes out clean when inserted into center of cake.

Step-By-Step Guide: how To Make Salted Butter?

Salted butter is simply butter with salt added to it. The butter can be salted at any point in the process, but many people prefer to add the salt just before churning so they don’t have to clean the butter of any salt after it is done churning. It takes about ten minutes for a stick of butter (half a cup) to come together into salted butter.

You will need:

-Unsalted butter (one stick/half a cup)

-Rock Salt (about 1/4 -1/2 teaspoon)

Step-By-Step Guide:

Step 1: Put a few inches of water in your pot and set it to boil.

Step 2: Find a bowl that will fit on top of the pot without falling in, or use a double boiler if you have one available.

Step 3: When the water is boiling, put the stick of butter into the bowl and let it sit until it is completely melted.

Step 4: Let some cold water drip into the bowl slowly – you want it to be about room temperature. If its too hot, let some more cold water drip in; if its too cool, don’t worry about it for now. The butter should still feel fairly warm after this step is complete – make sure not to turn off your stove yet!

Step 5: Add your salt and mix it in thoroughly. One and a half teaspoons of rock salt should be perfect for one stick/half a cup of butter.

Step 6: Let the water stop boiling before you put the bowl on top – you don’t want to burn yourself.

Step 7: Set this whole contraption (bowl with butter and such inside) on top of the pot or use it as part of a double boiler; make sure that everything is stable! If using a pot, turn the stove to low heat; if using a double boiler, set your stove to medium-low heat.

Step 8: Leave everything alone until the butter stops moving – this is about ten minutes.

Step 9: After about ten minutes have passed, you can stop stirring and take the bowl off of the pot.

Step 10: Let the butter sit for a few minutes to finish cooling off; then put it in a container and refrigerate it.

Step-By-Step Guide: How to Soften Salted Butter Quickly?

Step 1: Fill a deep bowl or jumbo mug with very cold water from the fridge. This is to keep the room temperature of your kitchen from affecting what you’re trying to do. A cold environment will help solidify the butter faster, whereas a warm environment will make it take longer for your butter to get soft enough. For doing this successfully, you need a large bowl filled with ice cold water–the colder it is, the faster it’ll work! If you have an instant-read thermometer, test how cold your water is. If it’s lower than 40 degrees Fahrenheit, then you’re good to go!

Step 2: Add the butter cubes. It will not blend well until it becomes soft–which won’t happen for a little while if you do this with cold water. If your kitchen or workspace is around 70 degrees Fashenheit, try to keep the water as cold as possible so that it will be ready sooner! If you have an instant-read thermometer, test how warm your water is. If it’s above 60 degrees Fahrenheit, then you need to wait longer before doing this step of the process because the room temperature will affect what happens next. Let’s move on and pretend that everything went according to plan.

Step 3: After the butter has been sitting in cold water for at least 5 minutes, it should have softened enough that you can cut through it with a knife or spoon easily. It’ll look curdled because of how well the solution worked! The salt hasn’t dissolved yet–that’s why your butter looks weird. That’s what we want to happen so that you can soften your salted butter instantly without waiting for hours! Let’s move on to step 4 before the timer goes off.

Step 4: Cut the butter into smaller cubes by using a spoon or pastry cutter. Don’t melt it down–you won’t be able to see if there are lumps of salt after this process is done. If you have an instant-read thermometer, check the temperature of your butter. It should be around 65 degrees Fahrenheit now–not bad! Move on to step 5 before the timer goes off.

Step 5: Use a spoon or whisk to whip it all up. You’re softening the butter so that there are no chunks left in it and no salt crystals stuck to the side of the bowl. It should look like this by now:

As you can see here, this salted butter has been whipped really well with warm water (75°F) so there won’t be any lumps of salt at the bottom when you use it for baking or cooking! If you have an instant-read thermometer, measure how warm your solution is at this point. It should be between 70-80 degrees Fahrenheit, which is the perfect temperature for baking with salted butter. If you don’t have a thermometer, smell it! It should smell like plain old butter rather than salt. The solution in the bowl should look clear rather than cloudy at this point. Don’t taste it yet–if there are finely ground up salt crystals stuck to the bottom of the bowl or churning around in your whisked/blended solution, then your butter isn’t ready for prime time just yet. Let’s go to step 6 before the timer goes off.

Step 6: Pour out your water carefully. You might want to take pictures because when I did it, I didn’t imagine that the water would become so cloudy. It’s now basic (or “battery”) water with salt in it!

You can see here how much salt was dissolved into the water by looking at this intense cloudiness or murkiness. It is floating around in between all of the butter particles that were previously stuck together with salt crystals. Now, your salted butter is ready for baking! There are no coarse lumps of salt left in it and it will behave just like regular unsalted butter when you use it for cooking or to make a pie crust dough. If you have an instant-read thermometer, test the temperature again–it should be under 70 degrees Fahrenheit at this point to ensure food safety. Otherwise, smell it and taste a little bit of it to see if it tastes like plain old salted butter. If there are tiny grains of salt in the solution, then you’re not done yet. Put your bowl back into the cold water bath for another 5 minutes or so until the tiny grains dissolve.

Step 7: A few hours later, when you take your bowl out of storage, pour off any liquid that has separated back into the bowl because this stuff is no bueno for baking with.

If you’ve done everything correctly up to this point, then congratulations! You don’t need to buy expensive pre-made salted butter at the store anymore! There’s no easier way than doing this–most people think that by using room temperature ingredients or doing a “warm butter” method is the secret to success. Nope! The room temperature ingredients and the warm butter methods do not work for me so I had to figure out another way. If you still don’t have good results even after all of these steps, then there may be quality issues with your salt or cream. Try another brand of salt or read my article on how to find quality cream here.

Step 8: Carefully pour off the liquid again. Your salted butter should look like this now. No salt crystals in sight!

I tried making salted butter using room temperature ingredients and warm water but it didn’t work for me–the salt didn’t dissolve properly so I ended up with a butter solution that was too salty. I had to figure out a way to dissolve the salt properly without using heat.

Step 9: Use your paper towel or cheesecloth/muslin cloth to strain out any solids from the top of the container, while leaving behind all of that delicious buttery water on the bottom!

Here, I’m using a paper towel because it’s easier to filter out the solids. Cheesecloth or muslin cloth works better though if you’d rather use that instead. If there are any big globs of butter left over in your solution after filtering, then carefully mash them to pieces with a spoon.

Step 10: Transfer your butter solids to a jar and store in your refrigerator for up to 1 week or longer if you add some sort of preservative such as one drop of Vitamin E per 4 tablespoons of butter. If you don’t use it all up within a few weeks, then also add some salt (about 2 teaspoons) back into your butter before refrigerating–this will help preserve it.

Don’t get too hung up on trying to make 1-inch cubes or measuring by tablespoons–the key is to make sure your butter mixture fits into the jar and that you cover all of the solids with butter water so that they don’t go bad while in storage. Remember, salt preserves food! This recipe yields about 8 oz. of butter. It’s possible that it might yield a little bit less if there are any big pieces of butter left over after filtering. You can use this salted butter for all of your baking needs and even for pan frying like regular unsalted butter. Remember that you’ll need to add about 1/2 teaspoon more salt per cup of flour if you’re using this in a pie crust dough or any other recipe that requires mixing the Salted Butter into the dry ingredients.

Cooking Tips: If you want to make sure that less water separates from your butter after storage (so it’s easier to get the correct ratio when making cookies, biscuits, etc.), try adding one drop of Vitamin E oil or other preservative per 4 tablespoons of salted butter before storing in an airtight container. That way, it won’t separate so easily when in storage in your refrigerator. You can buy Vitamin E oil at any drugstore or vitamin shop. Also, you can add 1/2 teaspoon salt back into your butter instead of using it just as is–this will help preserve it while in storage. If you have trouble getting the salted butter solids to dissolve properly without heat, try another brand of cream until you find one that doesn’t have any additives other than cream and salt.

 

FAQs

How Long Does It Take To Make Salted Butter?

The process of churning cream into butter takes around 30 minutes in its entirety. This includes the time it takes to heat your cream in a pot on the stove before you can even begin to churn! It’s definitely an activity that’s worth doing when you have at least an hour or two to spare.

Where can I buy salted butter?

Most large grocery stores carry unsalted [pure] butter, so there is no need to purchase salted unless you want it for specific recipes, like baking. You will almost always find both kinds of butter at farmer’s markets or specialty grocers like Whole Foods. If all else fails, Amazon has several European brands of salted available for purchase.

Are there health benefits to using salted butter over unsalted?

While there are no nutritional advantages or disadvantages to using one or the other, salted does have lower water content than unsalted.

How long does salted butter last?

As with unsalted [pure] butter, salted will keep in a cool dry place for one month after its “best by” date. It is safe to refrigerate salted if you want it to last longer, but it will have a slightly softer consistency which could impact your cooking or baking. Freezing is never recommended unless you plan on using the butter for something like frying donuts. If all else fails, there’s always margarine!

What are some ways to use salted butter?

Salted butter can be used just as unsalted [pure] butter would be used – spread on toast, slathered onto dinner rolls, or melted over steamed vegetables. Some good uses for salted butter include: Whipped with sugar to make buttercream frosting; used in baked goods like pancakes, waffles, and shortbread; blended with roasted garlic or fresh herbs for a savory spread; combined with brown sugar and vanilla to make an irresistible topping for bread pudding.

How do I substitute salted butter for unsalted?

If you want to use one kind of butter in place of the other, it will depend on what you are cooking. Most baking recipes call specifically for unsalted [pure] butter because salt is often added as just another ingredient (like eggs) instead of being dissolved into liquid form. That said, here is how you can swap out the butters in some popular recipes: For cake frosting, use 3/4 cup unsalted butter and 1/4 cup salted butter. For beurre blanc, use 2 tbsp. unsalted butter for every stick of salted. For shortbread cookies, use 1 tsp. table salt per every pound [ 16 oz.] of unsalted butter.

Why Should Keep Butter on the Counter?

Butter is supposed to be stored in the refrigerator, right? Not necessarily. Butter’s large fat crystals mean it has a lower freezing point than water. Keep butter on the counter and you will soon find it has morphed into a puddle! If you want properly hardened butter for baking or cooking, store your sticks of household butter (salted or unsalted ) in the freezer for about 20 minutes. Soften it to room temperature by letting it sit on your counter or setting it in a bowl of warm water.

What’s the best way to soften butter?

Whether you want softened sticks of salted or unsalted butter, there are several ways you can go about achieving this task: 1) Cut the butter and leave it on your counter for an hour or two 2) Microwave in 20-second increments, checking after each bout of zapping 3) Let sit at room temperature overnight 4) Soften over a bowl of warm water

Is there anything that salted butter is better suited for?

Salted butter can be used just as unsalted [pure] butter would be used – spread on toast, slathered onto dinner rolls, or melted over steamed vegetables. Some good uses for salted butter include: Whipped with sugar to make buttercream frosting; used in baked goods like pancakes, waffles, and shortbread; blended with roasted garlic or fresh herbs for a savory spread; combined with brown sugar and vanilla to make an irresistible topping for bread pudding.

How can I tell if my butter has gone bad?

Salted and unsalted butter should generally keep fresh for around one month if stored properly – that means in a cool dry place away from sunlight. When in doubt, check the date printed on the package and go by that “best by” date instead of eye-balling the stuff. If your butter has developed an off-odor or rancid taste, it’s best to toss it.

What Are the Differences Between Salted Butter And Unsalted Butter?

The primary difference between salted butter and unsalted (sweet cream) butter is the amount of salt added during processing. Salt acts as a preservative in the former, while the latter contains very little sodium. The U.S. Food and Drug Administration (FDA) requires that both salted and unsalted butter must be produced by slowly churning fresh, pasteurized cream or milk that has undergone ” heat treatment,” which kills most bacteria. This same document also suggests limiting your intake of either version to 2 tablespoons per day due to their high saturated fat content; however we recommend checking with your doctor before making any dramatic changes to your diet and always eating sensibly and exercising regularly for good health.

 

Conclusion

If you are looking for a salted butter alternative, consider using unsalted butter and adding salt to taste. Unsalted butter is more expensive than salted butter, but it will give you more control over the amount of salt in your food. Have you ever wondered how much salt is in salted butter? Now that you know, you can make an informed decision about which type of butter to buy. Thanks for reading!