-cup butter
Butter is rich in saturated fat and fat-soluble vitamins including vitamins A, D, E, and K2, particularly in grass-fed varieties. It provides approximately 717 calories and 81 grams of fat per 100 grams.
About
Butter is an emulsified dairy product produced by churning cream or milk to separate the fat globules from the buttermilk. Originating from the practice of agitating fermented milk in animal bladders and hide containers, butter is now primarily made from cow's milk and consists of approximately 80-82% milkfat, 15-17% water, and 1-2% milk solids. The color ranges from pale yellow to deep golden, depending on the diet of the dairy animals and the season; grass-fed butter tends to be more intensely colored. Butter has a rich, creamy flavor with subtle nutty and slightly tangy notes when cultured or lightly salted.
Different styles of butter exist globally: European-style butter contains higher fat content (86%), while American butter typically contains slightly less. Clarified butter (ghee) removes water and milk solids entirely, and cultured butter undergoes fermentation before churning for enhanced flavor.
Culinary Uses
Butter serves as a foundational fat in cooking and baking across nearly all culinary traditions. It is essential in pastry-making (croissants, puff pastry, pie dough), cake batters, and as a finishing agent for sauces, vegetables, and proteins. In French cuisine, butter is central to classical sauce-making, particularly beurre blanc and hollandaise. It functions both as a cooking medium for sautéing and browning and as a flavor enhancer when browned until nutty. Butter is also used in clarified form (ghee) in Indian, Middle Eastern, and Southeast Asian cooking, where its higher smoke point makes it suitable for high-heat cooking.
In baking, butter's ability to incorporate air and create flaky layers is irreplaceable in many applications, though in some contexts it can be partially substituted with other fats.