Unsalted Butter
Fat
Standard fat for baking
Functions
Dietary Info
Allergen Warning
About Unsalted Butter
Unsalted butter is a creamy, rich dairy product made by churning fresh or fermented cream. It is primarily composed of milk fat, water, and milk solids, with the absence of salt allowing for precise flavor control in baking. In baking, unsalted butter contributes to the tenderness and moisture of baked goods, enhancing texture and providing a subtle, creamy flavor that complements both sweet and savory recipes. Its solid-yet-malleable structure at room temperature makes it ideal for creaming methods, creating light and airy textures in cookies, cakes, and pastries.
History
Butter has ancient roots, with its origins tracing back to nomadic cultures in regions like Mesopotamia around 8,000 BC, where it was discovered serendipitously through the agitation of cream during transport. Over centuries, butter became a staple across Europe, especially in medieval monasteries where it was a luxury item. The advent of industrial cream separators in the 19th century revolutionized butter production, making it more accessible. Unsalted butter, preferred for its purity, gained popularity in baking for its ability to let bakers control salt levels in recipes, becoming a kitchen essential for achieving precise flavors and textures.
Common Uses
