Today I found the answer I have been looking for when it comes to how do you substitute unsalted butter and vice versa when baking? Here is the rule according to Chefs Cary and Kevin @ CHEFSLINE. When recipes are written with just “butter,” and do not specifiy salted or unsalted, you want always to use unsalted butter. As a general rule, most professionally developed recipes call for unsalted butter. When baking a cake, you will usually get the best results by including salt as an ingredient. If your recipe does not include salt as an ingredient, or if your recipe calls for salted butter and you are using unsalted butter, then you should add salt to your dry ingredients. Use 1/4 tsp of salt for a 1 stick of butter recipe and 1/2 tsp. of salt for a 2 stick of butter recipe. Mix the salt with your dry ingredients (flour, baking powder, cornstarch – again, it depends on your recipe) and you’ll be good to go.
You want to use salt in your baking for flavor, to control leavening, and generally, you just won’t get the best results on these two fronts when you bake with salted butter.
Here is more info about Chefsline and that is you can get help instantly if you are having problems while cooking. It is a 1-800 number which helps. So it seems you get recipes from great chefs and some help instantly if need be. Sign up for the weekly free email while you are there as well. Imagine! Great resource when you need it.