Can regular salted butter be substituted for unsalted butter in some recipes?  If not, why not?

The only difference in the two butters is of course the salt. Doesn't seem like it would make much difference but it can because of the unknown salt content of the butter you may be using.

Most recipes are written for unsalted butter and then you will see salt perhaps as one of the ingredients. In baking this is more critical than savory cooking due to the chemical reaction with salt for leavening. If you do not have unsalted on hand, then use the salted butter but be cautious of adding any additional salts.

As a side note, salt is added to butter in order to keep it fresher for a longer period of time. However, I am not sure how long butter manufacturers think we are going to keep a fresh dairy product around?

In our professional kitchens we keep our unsalted butter in the freezer for long storage but have no problem with freshness for even a few weeks under refrigeration.

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