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Traditionally, salt was added to butter as a preservative. Now salted butter is considered the norm. |
Traditionally, salt was added to butter as a preservative. Now salted butter is considered the norm. |
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− | == Unsalted |
+ | == Unsalted butter == |
Unsalted butter is simply butter with no salt added. It is often used in baking. Because there is no salt in it, it tends to spoil more quickly. |
Unsalted butter is simply butter with no salt added. It is often used in baking. Because there is no salt in it, it tends to spoil more quickly. |
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− | == Whipped butter == |
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− | Whipped butter is a type of butter that has been whipped to mix in normal air or nitrogen gas. The point of whipped butter is to create something that spreads more easily, even after it has been slightly chilled. Many companies also create whipped butter as a way of increasing the volume of the substance without actually adding more butterfat. By law in the United States whipped butter has to contain at least 25% butterfat. |
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== European-style butter == |
== European-style butter == |