Substituting Unsalted Butter for Salted Butter: Homemade Powdered Milk Butter
Substituting unsalted butter for salted (and vice versa) can be helpful depending on what your recipe calls for and what is in the fridge! I'm going to show you some simple conversions to help your use them interchangeably! Keep on reading to find out everything you need to know!
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Instructions
In your food processor (or mason jar) add powdered milk, water, oil, and salt, if using. Also, add in the optional butter flavoring and food coloring, adjusting it to taste.
Blend (or shake), making sure to check occasionally to test the consistency. It will take a few minutes- you want it to be thick and creamy.
Once the butter has reached your desired consistency (*see note), it can be served immediately. Place in an airtight container in the fridge for up to 2 weeks.
Notes
You have to use whole fat powdered milk (Nido brand). If you use a non-fat variety, it will not have a very good flavor.
This butter will not be quite as thick as typical butter, but it will be super creamy and easier to spread!
Once the butter spends some time in the fridge, it will firm up considerably.
The yellow food coloring and butter flavoring are not necessary- your butter will still be delicious without them! It is all personal preference.
To store: Put your butter into an airtight container and place it in the fridge for up to 2 weeks.
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