Butter

These flavored butter recipes are fantastic! They’re sweet, savory, creamy, and you ‘ butter‘ believe they’ll add a new level of yum to your meals. Butter has a bad rap, but it’s full of good fatty acids, calcium, and vitamins. Plus, it’s been shown to aid in weight loss, lower your risk of cancer, and more. Sweet dreams are made of this pretty, pastel, strawberry compound butter. It is the perfect summer spread. Sweet strawberries and floral honey give this butter its flavor. And of course, you need some good quality butter, too. The acidity of the strawberries balances the richness of the butter perfectly. It’s creamy, sweet, fresh, and so tasty. I like to slather this on warm Try this honey butter, and you’ll never go back to regular butter again – especially when you use it on It’s so easy to make, and everyone will love it. All you need is butter, honey, and vanilla. Easy peasy. This whipped butter is so soft and creamy, it feels like frosting. In fact, I think this would make a fantastic base for American buttercream! Some restaurants are known for one particular menu item. Outback Steakhouse has its Bloomin’ Onion (yum!!), and Red Lobster has those incredible But Texas Roadhouse is famous for its fantastic cinnamon butter that’s on the table with the bread course. And this delectable copycat recipe brings the restaurant right to your table. This butter is cinnamony, sweet, and tastes good on everything. You’ll probably want to eat it straight from the container. I h...

Butter is a fat made by churning the cream of milk, most often from cows. India, the European Union, the United States, and New Zealand are the top butter producers. Due to its rich, creamy mouthfeel and sublime flavor, which no other product can come close to matching, butter is by far the preferred fat to use for many cooking applications, including everything from sauce making to baking or even just spreading on bread. • Melting Point: 98.6F • Smoke Point: 350 F • Storage: Room temperature, refrigerator, or freezer • Shelf Life: 1 to 3 months refrigerated; up to 1 year frozen Butter vs. Margarine Margarine is a common alternative to butter, primarily when it comes to improving cholesterol levels. It is a processed product made from vegetable oil (often labeled "vegetable oil spread"). Where butter has a high saturated fat content, non-hydrogenated margarine includes more monosaturated fats. The taste is close, though there is a noticeable richness in butter. The important consideration is how they work when cooking. Butter offers a richer flavor and its fat adds to the texture of baked goods. Margarine will create flatter cookies, less flavor, and tends to break down when frying. Varieties The typical butter is unsalted and in the category of sweet cream butter. You will also find salted butter, which has a small amount of salt added as a preservative. Clarified butter and ghee are the pure, golden butterfat from which the milk solids and water have been removed. It can...

In addition, grass-fed butter may be a healthier choice than regular butter. Research shows that butter made from the milk of grass-fed cows is high in omega-3 fatty acids and vitamin K2, and one study found that grass-fed butter may contain up to five times more CLA than butter produced from grain-fed cows. • Margarine preparations vary, but an 80% fat margarine product may contain around 101 calories and 11.4 grams of fat per tablespoon. • Butter buds or sprinklesare made frommaltodextrin, butter, and salt, and provide 17 calories and 60 milligrams of sodium per tablespoon. • Butter sprayis made from water, soybean oil, salt,and other ingredients. Technically, it adds zero calories and fat to your food. But a single serving is 0.2 grams (or 1/3 of a second spray) which might be • "Light" butter spreads made from butterare often lower in calories because they are puffed up or lightened with ingredients like water and/or maltodextrinso that youuse less. A light butter product provides approximately 47 calories per tablespoon, 5 grams of fat, and 3.3 grams of saturated fat. • Avocadomakes a great spread on toast and is a • Peanut butterbrands vary, but a • Olive oilis a good substitute for butter when sautéing meat or vegetables. • If you use butter to top a potato or vegetables, fresh herbscan be a healthy, no-calorie substitute. Chives or tarragon can give foods a fresh savory flavor. Add a squeeze of lemon if desired. • You can use plain jam or jelly on toast, pancakes, ...

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018,

In the “Butter” video, the superstar septet — RM, Suga, J-Hope, Jung Kook, V, Jimin and Jin — appear in black-and-white wearing slick suits before it switches to color as they dance, sing and rap. They each take a turn grooving in an elevator, dance together in a gymnasium and appear onstage under pulsating lights. On the feel-good, flirty dance track, they sing about being “smooth like butter” and having a “superstar glow.” “It’s very energetic,” Rolling Stone in the June cover story. “And very summery. It has a very dynamic performance.”Each of the seven members are also featured in

ⓘ Slathered on bread, baked into a Types of Butter Follow along as we explain the differences between popular butter types—from Amish to clarified. You butter be prepared for this breakdown. sydney watson/taste of home What is American butter? Traditional American butter is exactly what you picture when you think of butter: stick-shaped and sold in both What is European butter? European butter is churned longer than American butter to reach 82%, and those two tiny percentage points make a big difference! Not only is European butter creamier and easier to spread, but it’s also richer and more flavorful, too. It’s ideal for pastries and pie crusts, where the butter flavor really shines. Depending on the part of Europe the milk originates from, the butter can vary widely in texture, color and flavor. Climate, processing and breeds of cows can all affect the butter. What is Irish butter? Like other European butters, Irish butter has 82% butterfat. Many consider Irish butter’s deep yellow color and rich taste set it apart from other varieties. The secret? Those lush green fields of Ireland! The grass is chock-full of beta carotene, which is present in the milk the grass-fed cows produce. It gives the butter its rich color and flavorful taste. What is Amish butter? You know what they say, if it’s not broke, don’t fix it. That’s exactly what we love about old-fashioned What is grass-fed butter? Grass-fed butter is made with milk from cows that graze on green pastures, in Irelan...

When one of my King Arthur colleagues asked me to write about homemade butter, I was skeptical — very skeptical. With so many butters to choose from at the supermarket, why would I ever want to make my own? There’s a reason we left wooden butter churns back in the 19th century, right? Thankfully, I put aside any hasty negative assumptions and read up on homemade butter. As it turns out, it’s simple to make if you have a stand (or hand) mixer, a blender, or a food processor. Within about 10 minutes, you can turn cream into solid butter. But why would you want to? How does homemade butter differ from store-bought? Why you should make your own butter Flavor: Homemade butter is striking: It tastes unbelievably fresh. I tested my first batch of homemade butter against my favorite supermarket brand, and the difference was clear: Freshly made butter tastes FRESH, unlike butter that’s sat at the supermarket for a while. Salt (and season) to taste: Do you like your butter salted, or not? I prefer baking with unsalted butter (to best control the salt level in the recipe) and using salted butter as a condiment: on toast, biscuits, scones, pancakes, and slices of crusty bread, to name just a few favorites. When you make your own butter, you can add just the amount of salt you prefer. (To replicate the salt level of store-bought butter, use a scant 1/4 teaspoon table salt per 4 ounces (113g) of homemade butter.) In addition, homemade butter is soft and malleable before being chilled, p...

Butter is a dairy product created from proteins and fats found in milk and cream. In the U.S., most butter is cow milk-based, but butter also comes from many other sources such as milk from sheep, goats, buffalo, and yaks. Manufacturers and home chefs create butter by churning milk or cream to separate fat globules from the buttermilk. They also sometimes add salt and food coloring. Rendering butter (removing the water and milk solids) produces butterfat-rich clarified butter, or ghee. Home chefs like cooking with ghee because it has a higher smoke point than regular butter, which browns or burns easily. The higher smoke point makes ghee well-suited for frying and sauteeing foods at high heat. Non-dairy “butters” like peanut butter, apple butter, cocoa butter, and baby bottom butter are not butter in the literal sense but do resemble butter in consistency. Some studies have found links between high-fat dairy products like butter and lower chances of obesity, diabetes, and heart problems. Still, remember that butter is high in calories and saturated fat. Scientists have debated the health benefits of butter for decades. Nutrition Information One tablespoon of unsalted butter contains: • 102 calories • 12 grams of fat • 0 grams of carbohydrates, fiber, sugar, and protein Butter is a source of: • • • • Potential Health Benefits of Butter In moderation, butter can be a healthy part of your diet. It’s rich in nutrients like bone-building calcium and contains compounds linked to...

Butter needs no introduction. It's probably in your fridge in some form right now. But do you have the 84% butterfat butter that will part dough into layers to make a flakey croissant? Or the herbed and spiced butter that adds an immense boost of different flavors to cooked meat or fish? How about the fermented butter that you can spread on your artisan bread to make your hard work taste that much better? There are so many different types of butter that play their own role in making a specific recipe the best it can be. Keeping a couple varieties of butter in your fridge ensures that your recipes are at their prime so you can run a successful bakery or restaurant. Unsalted Butter Unsalted butter is a mildly sweet butter that’s best for baking. Because it is not salted, you’re left with the pure taste and flavors of the churned cream, so you can maintain control of the flavors in your baking recipe. Baking is an exact science, so the fat, water content, and salt levels in a butter can affect the overall outcome of a recipe. Make sure you pay attention to what butter your recipe calls for, and if you’re developing your own recipe, it’s best to stick with unsalted butter. • Unsalted Butter Color: Pale yellow • Unsalted Butter Taste: Mellow sweet cream flavor • Unsalted Butter Uses: Baking cookies, cakes, pancakes, bread pudding, and enriched breads Back to Top Salted Butter Salted butter has about 1/4 teaspoon of salt added for every 4 oz. of butter. Even though it seems like...