Butter is primarily composed of fat, with a small amount of water, protein, and carbohydrates.

Butter is a rich source of saturated fat, which is a type of fat that is solid at room temperature.

Butter plays multiple roles in baking, including adding flavor, providing moisture, and creating a rich texture.

Butter creates a flaky texture in baked goods by forming layers of fat that separate during baking.

The primary difference between unsalted and salted butter is that unsalted butter does not contain any added salt.

Unsalted butter is preferred when a recipe calls for a specific amount of salt, when you want to control the amount of salt in a dish, and when baking sweet dishes.

Butter should be at room temperature when creaming it with sugar to ensure proper incorporation and a smooth, creamy texture.

Browning butter enhances its flavor by caramelizing the milk solids and creating a nutty aroma.

Clarified butter has a higher smoke point, a lower fat content, and a longer shelf life compared to regular butter.

Unsalted butter is preferred for making a roux because it allows for better control over the flavor and seasoning of the dish.

Butter contributes to the flavor of baked goods by adding a rich, creamy taste, enhancing the sweetness, and balancing out the bitterness of other ingredients.

Butter plays multiple roles in making pie crust, including creating a flaky crust, adding flavor and richness, and preventing the crust from becoming too dry.

Unsalted butter is preferred for making buttercream frosting because it allows for better control over the sweetness and flavor of the frosting.

Butter contributes to the texture of cookies by making them chewy and soft.

Butter should be at room temperature when making a compound butter to ensure proper incorporation of the other ingredients and a smooth, spreadable texture.