Alright - Compound butter is pretty much the best stuff ever made.

But I agree with you...and disagree with the recipe - never ever use salted butter if you can. I've got nothing against salt, but it's not fat-soluable. That means that salt butter is actually diluted with a huge amount of water to keep the salt in solution. It can't get as hot, it's not as tasty, and there's much less real volume there.

I say stick with unsalted and then add the salt yourself.

Ditto what Zoe said about using unsalted butter. Here's something else you can do with it - make your compound butter as normal, but instead of just tossing it into the freezer, Let the butter get soft (note: that does NOT mean melted), and using a pastry bag, you can pipe it into different shapes. Let's say you do a few rosettes - pipe the rosettes onto a sheet pan of sorts, freeze, and then put the rosettes into a bag. It's an easy way to go gourmet, and you can toss one of those rosettes on top of a hot steak or something like that. It adds a whole new dimension to your cooking.

I never buy salted butter either. The salt will prevent you from knowing if the butter is starting to turn rancid, which unfortunately can happen before it gets to you.

Awesome. I've been exposed as a food fraud.

Heheh, not at all - salt butter would make it go faster, i'm just not a fan.