Butter 🧈 is a dairy fat made from churning cream. It’s a kitchen staple and adds rich flavor to both savory and sweet dishes.
Types of Butter
- Salted: Great for spreading and general cooking
- Unsalted: Best for baking (you control the salt)
- European-style: Higher fat, richer taste
- Clarified butter / Ghee: Butterfat only, higher smoke point
How Butter Is Used
- Cooking: Sautéing, frying, sauces
- Baking: Cakes, cookies, pastries
- Finishing: Melting over vegetables, pasta, seafood
- Flavor base: Butter + garlic/herbs = instant upgrade
Storage Tips
- Refrigerator: up to 1 month
- Freezer: up to 6–9 months (wrap tightly)
- Can keep a small amount at room temp for daily use
Butter Substitutes (if you’re out)
- Oil (¾ cup oil = 1 cup butter)
- Margarine
- Shortening
- Applesauce or yogurt (for baking)
If you want, tell me what you’re making and I’ll tell you exactly how much butter to use or the best substitute 👌
