Butter is a food product made exclusively from milk, cream, or both. It can be made with or without salt, and contains at least 80% milk fat by weight. It is a dairy product made by churning until it reaches a semisolid state.

Salted butter: Perfect for general cooking, it contains less than 2% salt.Unsalted butter: Preferred for baking, creating flaky crusts and sweet treats with great taste and texture.Whipped butter: Regularly 80% salted or unsalted butter that has air whipped into it, resulting in a product with greater volume, reduced density and improved spread-ability at colder temperatures.Clarified butter: Made when butter is melted and the milk solids and water are removed. Less water means no splattering and the removal of the milk solids give clarified butter a shelf stable life of up to six months.

In general, butter needs to be just slightly above 60°F to be able to spread on something soft like bread. Whipped butter spreads easier than stick butter due to the product being whipped. Neither a solid stick nor whipped butter will spread easily right out of the refrigerator.Pro Tip: We recommend allowing the butter to sit at room temperature for 15-20 minutes before spreading.Try our Spreadable Butter with Canola Oil for easy spreading right from the refrigerator.

Salted butter is best for general cooking. Unsalted butter is preferred for baking, creating flaky crusts, and sweet treats with great taste and texture.

Butter should be kept refrigerated at 45° F or less. Store it in its original container in the coldest part of the refrigerator, not the warmer "butter keeper" on the door. Store it away from foods with a distinctive odor like cheese, onions, garlic, etc.