Unsalted butter is churned cream with the water and fat separated, usually containing about 80% milk fat. It adds richness, moisture, and flavor to baked goods. Using unsalted butter gives bakers control over the amount of salt in a recipe. Its consistency and melting properties also affect texture.
How it’s Used
Butter is creamed with sugar to incorporate air, laminated into dough to create layers, or melted for moisture in batters. Its fat coats flour proteins, limiting gluten development for tenderness. Chilled butter creates flakiness in pastries, while softened butter builds volume in cakes. Temperature control is key to success.
Examples of use
Unsalted butter is essential in cookies, laminated doughs, buttercreams, and pie crusts. It adds flavor depth that oil or margarine can’t replicate. Many bakers use it exclusively, adjusting salt separately for precision. It’s a defining ingredient in traditional European-style baking.
