/ 210 g butter

DairyYear-round; however, butter from grass-fed animals tends to have deeper color and richer flavor in spring and summer months when animals graze on fresh pasture.

Butter is primarily composed of saturated fat and is rich in fat-soluble vitamins A, D, E, and K2, particularly when sourced from grass-fed cattle. It provides approximately 717 calories and 81 grams of fat per 100 grams.

About

Butter is an emulsified dairy product made by churning cream or milk to separate the butterfat solids from the liquid buttermilk. Originating from ancient pastoral cultures, butter has been produced for thousands of years across Europe, Asia, and the Middle East. The resulting product typically contains 80-82% butterfat, 15-17% water, and 1-2% milk solids, with a pale yellow to deep golden hue depending on the diet of the source animal and the season. Cultured butter, produced by fermenting cream before churning, develops a slightly tangy flavor and is common in European traditions, while sweet butter (made from fresh cream) is standard in American and many other cuisines.

Culinary Uses

Butter serves as a fundamental cooking medium and ingredient across nearly all culinary traditions. It is used for sautéing, pan-frying, roasting, and baking, where its high smoke point (around 177–190°C / 350–375°F for clarified butter) and rich flavor enhance both savory and sweet preparations. In baking, butter creates laminated doughs (croissants, puff pastry), contributes to tender crumbs in cakes and cookies, and produces flaky pie crusts. It is also essential for making sauces (beurre blanc, brown butter), enriching pasta dishes, and finishing vegetables. Cultured and European-style butters, with higher fat content, are prized for their complexity in pastry work and as a finishing agent for dishes.

Forms & Preparations

  • Salted butter — Butter with added salt (typically 1-2% by weight) for preservation and flavor; commonly used in cooking and finishing dishes
  • Unsalted butter — Butter without added salt; preferred in baking and fine cooking where salt content must be precisely controlled
  • Clarified butter (ghee when further processed) — Butter with milk solids and water removed through gentle heating and straining; has a higher smoke point and longer shelf life
  • Cultured butter — Butter made from fermented cream, developing a tangy flavor and complex profile; popular in European baking and pastry work
  • European-style butter — Higher fat content (86% or more) and lower water content than standard butter; produces richer baked goods and pastries
  • Brown butter (beurre noisette) — Butter heated until milk solids brown and develop a nutty aroma; used as a finishing agent for vegetables, pasta, and desserts

Substitutes

  • Unknown — Use at a 1:1 ratio by weight; has a higher smoke point and more concentrated butter flavor, suitable for high-heat cooking and lending a toasted, nutty quality
  • Unknown — Substitute at a 1:1 ratio by weight for baking and cooking; produces similar texture in pastry but imparts coconut flavor; use unrefined for subtler taste or refined for neutral option
  • Unknown — Use at 0.75:1 ratio (slightly less by weight due to lower density); reduces richness and creates different texture in baking; best for savory cooking and finishing dishes
  • Unknown — Substitute at 1:1 ratio by weight; produces exceptionally flaky pastries and pie crusts but lacks butter's dairy flavor; ideal for savory applications
  • Unknown — Use at 1:1 ratio; behavior in baking varies by brand; some work well in laminated doughs while others may not achieve identical texture; flavor profile differs significantly