Unsalted Butter

Unsalted Butter is a versatile dairy product that is essential in both baking and cooking. It lacks added salt, giving cooks complete control over the seasoning of their dishes. Unsalted butter is used year-round and does not have a specific seasonality. It is a staple in many cuisines, particularly French, where it is prized for its pure, sweet cream flavor. It's used in a variety of dishes, from sauces and soups to pastries and desserts. Unsalted butter allows for the subtle flavors of other ingredients to shine through and is often preferred in baking for its ability to produce consistent results.

Unsalted Butter Synonyms

Sweet cream butter
Sweet butter

Unsalted Butter Substitutes

Lard

Different Forms/Types of Unsalted Butter

Blocks

Unsalted butter typically comes in block form, wrapped in foil or parchment paper, and is ideal for baking and cooking where precise control of salt content is desired.

Sticks

In the United States, unsalted butter is often available in stick form, which is convenient for measuring and portioning.

Whipped

Whipped unsalted butter has air incorporated into it, making it lighter and more spreadable than traditional blocks or sticks.

Cultured

Cultured unsalted butter is made from cream that has been fermented with bacteria, giving it a tangy flavor distinct from regular unsalted butter.

How to Choose Unsalted Butter

When choosing unsalted butter, look for a high butterfat content (at least 82%) for a richer flavor and better performance in baking. The butter should be well-wrapped and feel firm to the touch. If possible, opt for organic or grass-fed varieties, as they can have a superior taste and nutritional profile. Check the packaging date to ensure freshness.

Cooking/Prep Tips for Unsalted Butter

Unsalted butter is a versatile ingredient that allows for precise flavor control in cooking, as it doesn't contribute additional salt to a dish. This is particularly important for intermediate and expert home cooks who prefer to manage seasoning themselves. When cooking with unsalted butter, consider the temperature: butter burns at around 302°F (150°C), so for high-heat cooking, it's often clarified to remove milk solids, increasing its smoke point. For emulsions like hollandaise, unsalted butter is gently melted and the milk solids are allowed to separate before the clear butterfat is used. When baking, unsalted butter should be at room temperature to cream properly with sugar, which creates a light and fluffy texture in cakes and cookies. Additionally, cold unsalted butter is cut into flour for pastries to create flaky layers as it melts during baking.

Shelf Life of Unsalted Butter

Unsalted butter should be stored in the refrigerator, tightly wrapped to prevent it from absorbing odors from other foods. For long-term storage, unsalted butter can be frozen for up to six months. To maintain freshness, thaw only the amount needed and keep the rest frozen. Once thawed, butter should be used within a month. For everyday use, a butter dish can keep butter at a spreadable consistency at room temperature for a few days, provided the kitchen is not too warm.

Recommended Brands for Unsalted Butter

blocks: Kerrygold, Land O'Lakes, Plugrá

sticks: Land O'Lakes, Challenge Butter

whipped: Land O'Lakes

cultured: Vermont Creamery, Kalona SuperNatural

Cooking Techniques for Unsalted Butter

Browning: Browning butter is a technique where butter is melted and cooked until the milk solids turn golden brown, producing a nutty flavor. This is used to add depth to sauces, pastries, and desserts. It's important to watch the butter closely as it browns, as it can quickly go from browned to burnt.

Creaming: In baking, unsalted butter is often creamed with sugar to incorporate air and create a light texture. The butter should be at room temperature to achieve the right consistency. This technique is essential for many baked goods, such as cookies and cakes.

Clarifying: Clarifying butter involves melting it over low heat and allowing the milk solids to separate from the golden butterfat. The clear fat is then skimmed off, leaving behind the solids. This process raises the smoke point, making it ideal for high-heat cooking and sautéing.