Butter
Everything You Need to Know About Butter: Types, Flavours, Uses, and Storage Tips
What is Butter?
Butter is one of the most beloved ingredients in the kitchen, a simple emulsion of milk fat and water made by churning cream until the fat separates from the buttermilk. The result is rich, creamy, and endlessly versatile.
From baking pastries to finishing sauces, butter brings flavour, texture, and moisture like no other fat can. Its taste and performance depend on how it’s made, how much fat it contains, and whether it’s salted, cultured, or clarified.
This guide breaks down the main types of butter, how they differ, which ones to use when, and how to store them properly to preserve their delicate flavour.
What's the Difference Between Butters?
At first glance, butter seems straightforward, but the details matter. The fat percentage, whether it’s cultured, and even the country it’s made in all influence how it behaves in cooking and baking. Here’s what sets them apart:
Fat content: Higher fat means richer flavour and flakier pastry. Most standard butters are around 80–82% fat, while European-style butters can reach up to 86%.
Culture: Cultured butter has live bacterial cultures added before churning, giving it a tangy, complex flavour.
Salt: Salted butter contains around 1.5–2% salt. It enhances flavour but can throw off precision in baking.
Processing: Clarified and ghee remove milk solids and water, leaving pure butterfat that can handle higher heat.
Main Types of Butter
TYPE
FLAVOUR
BEST FOR
Salted Butter
Savoury, creamy, slightly salty
Spreading, finishing, everyday cooking
Unsalted Butter
Pure, sweet, creamy
Baking, sauces, when precise seasoning matters
Cultured Butter
Tangy, rich, slightly nutty
Finishing, pastries, spreading
European-Style Butter
Deep, creamy, luxurious
Laminated doughs, croissants, pastry
Clarified Butter
Clean, nutty, aromatic
High-heat cooking, sautéing, roasting
Ghee
Deep, nutty, caramelised
Frying, Indian or Middle Eastern dishes
Whipped Butter
Light, mild
Spreading, topping pancakes or muffins
Plant-Based Butter
Depends on oil base
Vegan cooking, spreading
What are the Main Types of Butter
Salted Butter
The most common type of butter, made by adding salt after churning. The salt enhances flavour and helps preserve freshness.
Best for: Everyday cooking, spreading on bread, finishing vegetables and sauces.
Fat Content: 80-82%
Smoke point: ~175°C (350°F)
Tip: Salt levels vary by brand. Use unsalted butter in baking for consistency.
Unsalted Butter
Pure butterfat and milk solids, without any added salt. It has a clean, creamy flavour that lets other ingredients shine.
Best for: Baking, pastries, sauces, and any recipe where salt levels need precision.
Fat Content: 80-82%
Smoke point: ~175°C (350°F)
Tip: Choose unsalted if you want to taste the butter itself, it’s fresher and less processed.
Cultured Butter
Made by fermenting cream with live bacterial cultures before churning, giving it a tangy, slightly nutty flavour and silkier texture.
Best for: Spreading on bread, finishing vegetables, baking shortbread or puff pastry.
Fat Content: 82-85%
Smoke point: ~175-185°C (350-365°F)
Note: More common in Europe but increasingly available in Australia. Look for local artisan brands.
European-Style Butter
Has a higher fat content (82–86%) and lower moisture than standard butter. It’s creamier and melts beautifully, ideal for laminated pastries and sauces.
Best for: Croissants, puff pastry, rich cakes, and sauces like hollandaise.
Fat Content: 82-86%
Smoke point: ~180-190°C (355-375°F)
Tip: The extra fat helps create ultra-flaky layers, especially useful for pastry work.
Clarified Butter
Made by melting butter and separating out the milk solids and water, leaving pure butterfat. It has a higher smoke point and a clean, nutty taste.
Best for: Sautéing, roasting, and pan-frying.
Fat Content: ~99%
Smoke point: ~230°C (450°F)
Tip: Great for browning meat or seafood without burning.
Ghee
A type of clarified butter that’s cooked longer to caramelise the milk solids before straining. This gives it a deep, toffee-like aroma.
Best for: Indian, Middle Eastern, and high-heat cooking.
Fat Content: ~99%
Smoke point: ~250°C (480°F)
Storage: Keeps for months at room temperature in an airtight jar.
Whipped Butter
Butter that’s been aerated for lightness and easy spreading. It’s great for toast, pancakes, or topping baked goods, but not suitable for baking - the air content throws off measurements.
Best for: Spreading or table use.
Fat Content: 80% (with air added)
Tip: Always measure by weight if substituting for regular butter.
Plant-Based Butter
Made from vegetable oils like coconut, olive, or soy, often emulsified with water to mimic dairy butter’s texture.
Best for: Vegan or dairy-free cooking, spreading.
Fat Content: 70-80% (varies)
Note: Choose block-style butter for baking; tub-style spreads may contain too much water.
Does the Type of Butter Really Matter?
Yes, the butter you choose can completely change a recipe’s flavour and texture.
For baking, unsalted or European-style butter ensures consistent results and rich flavour.
For everyday cooking, salted butter is convenient and adds instant depth.
For high-heat cooking, clarified butter or ghee won’t burn or smoke.
For finishing, cultured butter brings complexity that elevates even simple dishes.
If you only buy one type, go for a good-quality unsalted butter. It gives you control, versatility, and pure flavour.
Health and Dietary Considerations for Butter
Butter is rich in fat, which makes it a key ingredient in many diets, but it’s important to understand how it fits into different eating plans:
Fat content: Butter is around 80–82% fat, mostly saturated, which gives it flavour and cooking stability. Moderate use is generally fine for most people.
Calories: About 100 kcal per tablespoon; consider portion size if you’re tracking intake.
Lactose and dairy: Butter contains minimal lactose, so most people with lactose intolerance can usually tolerate it, but those with dairy allergies should avoid it.
Diet compatibility: Works in low-carb, keto, paleo, and some whole-food diets, but is not suitable for vegan diets.
Quality matters: Grass-fed or European-style butter contains higher levels of omega-3s and fat-soluble vitamins like A, D, E, and K.
Tip: Use butter as a flavour enhancer rather than a primary fat source, and pair it with nutrient-dense foods like vegetables or whole grains for balanced meals.
Common Butter Mistakes
Even experienced cooks can make butter-related errors that affect flavour, texture, or cooking success. Here’s what to watch out for:
Using the Wrong Temperature
Too cold: Hard butter doesn’t cream well with sugar, leading to dense cakes and cookies.
Too soft or melted: Can ruin pastry layers, causing greasy, flat results.
Tip: Follow the recipe: soft for creaming, cold for pastry, melted for dense cakes or quick breads.
Overheating Butter
Butter burns quickly due to milk solids. Browning is fine if intentional, but blackened butter tastes bitter.
Tip: Use medium heat and watch carefully; add a splash of oil to increase the smoke point for frying.
Using Salted Butter in Baking
Salted butter can throw off measurements in recipes, especially baked goods.
Tip: Use unsalted butter in baking and season separately as needed.
Ignoring Butter Quality
Cheap or old butter can have a weak flavour or spoil easily.
Tip: Invest in high-quality, fresh butter for the best flavour in both cooking and baking.
Not Adjusting for Moisture Content
Different butters have slightly different water contents, which can affect pastry, doughs, and sauces.
Tip: European-style butters are higher in fat and better for pastries; standard butters work fine in most recipes.
Skipping Clarification for High-Heat Cooking
Regular butter burns easily when frying or sautéing at high temperatures.
Tip: Use clarified butter or ghee to prevent burning and still get that rich, buttery flavour.
How to Store Butter
Butter is sensitive to light, air, and odours, so proper storage is key.
Refrigerate in its original wrapper or an airtight container.
Freeze for long-term storage (up to 9 months). Slice into portions first for convenience.
Keep covered if left out. Salted butter can sit at room temperature for a few days, but unsalted should stay chilled.
Avoid strong-smelling foods nearby; butter absorbs odours easily.
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