Originally Posted by taxlady
Are you sure? I got the info from Joy of Cooking.
I'll ask my sister. She's a chemical engineer who specialized in food.
No. I'm not sure. It just doesn't make any sense logically to me.
Once butter is frozen, it's preserved. Done.
Both salted and unsalted butter freeze quite quickly in a modern freezer.
I can't imagine that unsalted keeps better in the freezer
In the fridge or on the counter the salt matters more.
I wouldn't trust JoC for food science, so lets hope your sister can weigh in. If I have time later ill do some research