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Should I use salted or unsalted butter if the recipe doesn't specify?

Generally, you should use unsalted butter. You can always add salt to your unsalted butter, but you can't take it out if you want it less salty! If it's just being melted on some vegetables, then ...
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46 votes

Can I deep fry food in butter instead of vegetable oil?

You can certainly deep-fry foods in clarified butter (also known as ghee) and in lard. In fact, there are many foods that are traditionally fried in these fats. They both have very high smoke ...
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34 votes
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Is butter ever the same after having been melted?

Butter may look totally amorphous, but there's actually a fair amount of structure in the fat, in particular fat crystals that make it firmer. Melting it disrupts all that structure, and it can't ...
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33 votes
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Why do you need raw milk to make butter?

You don't need raw milk (or more precisely, raw cream). I've made butter from cream many times, but never from unpasteurized cream -- I prefer locally sourced organic cream for reasons, but the actual ...
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32 votes
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I accidentally added butter into flour/cocoa powder/baking soda without beating first

Think shortbread / pie dough: If you have a food processor, dump the butter & dry ingredients in, pulse until you have a coarse crumble. Add some liquid - either your egg (beaten!) or, even ...
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30 votes
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Does sputtering butter mean that water is present?

Yes, your butter contains water - which is perfectly normal. While oil is 100% fat, butter is only around 80%1 fat plus some protein and ca. 15% water. Regarding your question where the water comes ...
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  • 53.9k
29 votes

Is butter ever the same after having been melted?

Part of making butter is churning... the churning process introduces a ton of air into the butter. When you melt it, all of the air is released so you should never expect melted butter to return to ...
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27 votes
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Is adding butter to caramel sauce essential?

Yes, you can make a caramel sauce without butter, but you have to add either water or... something else. If you use water, you'll get a pure caramel syrup that looks like honey. Personally, this is ...
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23 votes
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Can salted butter be used to make lemon curd?

Often, at least in the US, recipes will specifically call for unsalted butter, then call for salt to be added to the recipe — which causes many to scratch their heads. There are three main uses that ...
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23 votes

Making butter at home

Keep at it. You have made butter once you see distinct lumps in the liquid, indicating that the fat and liquid have separated. What you described is pretty close to whipped cream. And all bakers know ...
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20 votes

Is butter ever the same after having been melted?

There is indeed a physical change that occurs. If you think back to grade school science you probably remember learning about solutions and suspensions, and how the former is a mixture that stays ...
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20 votes

Can I deep fry food in butter instead of vegetable oil?

No, you cannot deep-fry in butter. It simply can't handle the heat; it will brown and burn before you reach deep-frying temperatures. In a comment you say that vegetable oils are unstable when heated,...
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20 votes
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Is there any substitute for butter (or oil) on puff pastry?

No. An edible organic liquid that does not dissolve in water, almost by definition, is an oil. That's not the important thing, though. Substances like mineral oil are edible yet non-nutritive; they ...
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19 votes

How much is a "round" of butter? This is in an old pound cake recipe

Looks like a misprint for Pound. The point of Pound Cake is that you use the same amount of each ingredient - for example, a pound.
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18 votes
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Butter in baking

Butter is not only fine, but extremely common in baked goods. I think the piece you're missing here is that the oven temperature is not the same as the temperature of the baked goods. The internal ...
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17 votes

How much to reduce salt when using salted butter in place of unsalted butter

If you're in the US, labeling laws actually make it pretty easy to know exactly how much salt is in your butter, and yes, it varies by brand. Salt is sodium chloride, it's 40% sodium by weight. Land ...
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17 votes
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Using A Combination of Ghee and Unsalted Butter for Croissants

My suggestion would be to use the Lurpak butter and not worry. If you run into any problems, they won't come from the butter. On the "European butter is better" story I have also come across ...
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15 votes
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Does all pizza have butter?

Very, very few pizzas are made with butter. There is no way to make a universal statement, but butter is a rare. Olive oil would be more likely. Many pizza doughs are fat-free, including the ...
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15 votes
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How can I break an emulsion making carotene butter?

Chill it. The butter will solidify and upon remelting the emulsion will be broken. I've never had a butter emulsion not break after chilling.
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13 votes

Substitute double cream for butter?

You can't really substitute double cream for butter as the fat/water ratio is different - it's basically just too wet. However, guess what they make butter out of - cream! If you 'over whip' cream, ...
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13 votes

Is adding butter to caramel sauce essential?

If you don't add the butter, it won't be a sauce, it will be pure caramel. Caramel is not a sauce, and is not suited as a cake glaze - it will stick more to your teeth than to the cake if soft, or be ...
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  • 124k
12 votes

Can salted butter be used to make lemon curd?

Using salted butter would result in a perceivably salty curd - probably not what you want when expecting a sweet lemon curd. The general rule of thumb is to use unsalted butter for sweet dishes and ...
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  • 53.9k
12 votes

Can salted butter be used to make lemon curd?

I disagree with Stephie's answer above. I find using salted butter does not give a perceptively salty taste but instead helps to bring out the lemon flavour. A pinch of salt or salted butter is ...
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11 votes

How much is a "round" of butter? This is in an old pound cake recipe

A round of bread or butter seems to be a term that is used by some English speakers, but I'm not sure where from. I'm not sure what equivalent measurement it has, if it even has an exact measurement, ...
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10 votes
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Substitute double cream for butter?

Commercial butter has about 80% fat, 15% water and 5% solids. Depending on where you are located double cream has 48% fat (UK), 40% (Canada) and the remaining fraction is obviously water and little ...
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  • 4,592
10 votes

Butter and Butter Flavored Shortening

Butter and shortening behave differently in the cookie dough, so unless you are planning to do more adjustments, I recommend you stick to the given butter-to-shortening ratio. If a recipe uses both, ...
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  • 53.9k
10 votes

Can I deep fry food in butter instead of vegetable oil?

As @ElectricToothpick said, the milk solids in butter will brown and burn, so that's not a good option. Since ghee has had the milk solids removed, that's not an issue. Traditionally, rendered animal ...
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10 votes

How to make coffee-infused butter?

A simple way to do this is to place 250 grams of whole bean coffee and 500 grams of butter in a ziploc bag. Then place that in a water bath with a sous vide device set at 90C. Cook for 3 hours. ...
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9 votes

Why do different brands of butter taste different?

Cook's Illustrated (AKA America's Test Kitchen and Cook's Country) has done taste tests of various brands of butter, salted and unsalted, cultured and not cultured. They found that the single most ...
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  • 58k
9 votes
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Is it possible to substitute butter with egg yolks in cookie dough?

Butter and egg yolks have very different profiles in terms of their uses in recipes and constituent parts. Butter usually has 80-85% fat by weight, while egg yolks are only about 25-30% fat. ...
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