Just wondering can I replace salted butter in a recipe that calls for unsalted and if so do I alter the amount of salt called for in the recipe. I have only salted and I really want to try this recipe but don't want to load up all the kids in the drizzling rain to go and get butter.

it depends on the recipe. is there salt in the recipe? if so, use the salted butter and omit the salt in the recipe. taste it, and if you think it needs more salt, add more salt (i like fairly salty chocolate chip cookies, for example)

some baked products (like the yeast in bread) can be physically affected by salt in more ways than just flavour, so you do need to be careful (too much salt in bread dough will inhibit the yeast and it won't rise).

in cookie or pastry or most cake recipes, you can use salted butter instead of unsalted.

I think the rul of thumb is to reduce the salt called for by 1/8 teaspoon. However you never Really know how much salt is in the butter. What type of recipe is it?