NZ Woman's Weekly

Baking with unsalted butter

I have been baking for 55 years. Most recipes these days seem to specify bakers use “unsalted” butter – even in sweet treats such as lolly cakes. What is wrong with ordinary butter?

The reason many baking recipes specify unsalted butter is more to do with taste than with health – although it is thought that too much salt may be bad for you. Basically by using unsalted butter you have more control over the outcome of your baking – this is partly because different butters have different amounts of salt added. One of the reasons they add salt to butter is as a preservative, so the unsalted butter you buy may well be fresher. At the end of the day, it’s not a life or death issue and if you prefer to use salted butter that’s fine by me!

Cover Issue 1527

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Kerre McIvor turns 50

In this week's issue of New Zealand Woman's Weekly magazine: Kerre McIvor is feeling fabulous at 50!

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