Salted Butter
Churned cream with salt added, at about 80 percent butterfat. Salted butter is the classic table butter: spreadable, seasoned, and the longest-keeping everyday butter.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | United States |
| Storage | Keep wrapped in the fridge, away from strong-smelling foods. A covered butter dish may sit out a day or two for spreading. |
| Shelf life | About 1 to 3 months in the fridge; 6 to 9 months frozen. |
| Best uses | Spreading, sautéing, sauces, mashed potatoes, and general cooking. |
| Substitutes | Unsalted butter plus a pinch of salt, or margarine in baking (results vary). |
| Pairings | Crusty bread, corn on the cob, steamed vegetables, and popcorn. |
| Last checked | October 18, 2026 |
About it
Salted butter is churned cream with salt worked in, usually around 1 to 2 percent. The salt seasons the butter and helps it keep, which is why salted butter has long been the everyday table butter in American kitchens.
Storing it
Butter absorbs fridge odors quickly, so keep it sealed. Freeze sticks in their wrappers inside a bag; thaw overnight in the fridge. Pale, sour-smelling butter has turned and should be discarded.
Using it
Salted butter is the finishing butter: on bread, melted over vegetables, and stirred into sauces at the end. Because brands vary in salt, taste a dish before adding more when you cook with it.
Swaps & pairings
Unsalted butter with a pinch of added salt is the exact swap. In baking, salted butter still works; just reduce the recipe's added salt slightly and expect a touch more spread in cookies.
More from this maker: United States