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Types of butter

There are different types of butter, which one is right for its intended use? Here is a breakdown on the different types.

Is there anything better than real butter on freshly baked bread?
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Unsalted butter: Sometimes called “sweet cream butter,” this is the most versatile variety. Made from only milk or cream (or sometimes both), it contains at least 80 percent milk fat.

Salted butter: Salted butter is not as versatile as unsalted but still very popular in cooking and everyday use.

Organic butter: Comes from animals raised without antibiotics or growth hormones and consistently fed 100 percent organic feed grown without pesticides or synthetic fertilizers.

Whipped butter: This variety has air added to it to make it less dense than standard butter, so a little goes a long way. The increased volume results in fewer calories per tablespoon and a lighter texture.

European-style butter: Loaded with extra milk fat European-style butter has less moisture than standard butter and so produces extra-flaky pastries. Because it is made with fermented cream, it has a slight tang.

Spreadable butter: A combination of regular butter and vegetable oil and sometimes other flavorings and fillers, this product maintains a soft texture even when refrigerated.

Light butter: This type of butter has half the calories of standard butter because it contains less milk fat.

If you would like to make your own butter, please see

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