Salted Butter
Fat
Functions
Dietary Info
Allergen Warning
About Salted Butter
Salted butter is a dairy product made by churning cream until it separates into butterfat and buttermilk, with salt added for flavor and preservation. Its key properties in baking include imparting moisture, enhancing tenderness, and providing a rich, creamy flavor profile that enhances the taste of baked goods. The salt not only adds a savory balance to sweet recipes but also acts as a natural preservative, extending the shelf life of baked items. It's favored in cookies, cakes, breads, and pastries for its ability to enrich flavors and contribute to a desirable texture.
History
Butter has ancient origins, with evidence of butter-making dating back to 2000 BC in Mesopotamia. Salted butter became prevalent in the Middle Ages when salt was used to preserve food before refrigeration. This preservation technique allowed butter to be stored for longer periods, making it a staple in European kitchens. As baking evolved, salted butter's taste-enhancing qualities made it a favorite ingredient, particularly in regions where it was readily available. Its popularity in baking solidified as recipes from Europe spread globally, integrating the rich, savory notes of salted butter into sweet and savory dishes alike.
Common Uses
Have feedback or suggestions about this ingredient page? We're listening.
Share your feedback