Butter is the creamy, separated butterfat derived from churning cream. The term typically refers to cow’s milk butter, however it can be produced from the milk of other mammals. Butter also contains milk proteins and water, with water content varying between brands. Butter ranges in colour from off white to a deep yellow depending on the cow’s diet as well as whether or not colouring agents have been added. It may be salted or unsalted.
Butter on average contains 717 calories per 100 grams, or around 107 calories per tablespoon. The butterfat and water content make it slightly lower in calories compared to pure oil. Butter is typically 63% saturated fat, 26% monounsaturated fat, and 4% polyunsaturated fat. The majority of the fatty acids are palmitic (22%), followed by oleic (20%), stearic (10%) and myristic (7.5%). The cow’s diet and the season, however, will alter this profile. See: palmitic acid, oleic acid, stearic acid, myristic acid
Butter has a low smoke point of 302 degrees fahrenheit; cooking with small amounts of butter and oil can maintain the flavor of butter with minimal burning of the milk proteins.
Pastries, cakes, cookies, frostings, sold as is, whipped, flavoured, garlic butter, crackers, breads, sauces, hollandaise, bearnaise