Butter is a natural dairy product made exclusively from milk, cream or both. It contains at least 80% milkfat by weight. The two main types of butter in the U.S. are sweet cream butter (available lightly salted, unsalted and whipped) and cultured cream butter. A third type of butter, European-style, contains a higher butterfat content of 83-86% and is well suited for baking. Butter is made by churning or shaking cream until it reaches a semi-solid state.
- Whip together compound butter by combining unsalted butter with herbs, spices, honey or citrus juice.
- Make beurre blanc, a butter sauce that serves as a delicious addition to seafood.
- Top a cake with a rich and smooth buttercream frosting.
- Utilize butter in baking cake, pastries or shortbread cookies – the fat gives the food a sturdier texture than margarine would.
- Sautee vegetables, such as green beans, cauliflower, peppers, carrots, zucchini and squash, with garlic and herbs.
- Spread on muffins, rolls or bread.