Sweet Cream Butter
Sweet cream butter is the standard fresh-cream butter most of us grew up with — made from pasteurized sweet cream churned until the fat separates. It is mild, sweet, and versatile, the everyday butter for cooking, baking, and the table.
Sweet cream butter has a clean, mild, sweet-cream flavor and a smooth, melting texture. It is typically 80% fat (the US standard), with the remaining 20% water and milk solids.\n\nAvailable salted and unsalted — unsalted is the standard for baking (where you control the salt), while salted is fine for the table and everyday cooking.
Available year-round. For baking, choose unsalted sweet cream butter — it lets you control the salt precisely. Look for fresh butter with a clean, sweet aroma; avoid any with off or refrigerator odors.\n\nStandard American butter is 80% fat; European butters are 82%+. For most everyday cooking, standard sweet cream butter is perfectly fine.
Everyday Cooking
The all-purpose butter for sautéing, spreading, and everyday baking — mild and reliable.
Baking
Unsalted sweet cream butter is the standard for cakes, cookies, and pie crusts — its mild flavor lets other ingredients shine.
Spreading
A pat on warm bread, toast, or vegetables — the simple, classic use.
Sauces
The base of beurre blanc, pan sauces, and finishing butter — swirl in cold for a silky emulsion.
Refrigerate wrapped tightly for up to a few weeks; butter absorbs odors, so keep it sealed. Freeze for up to 6 months. A small dish at room temperature is fine for a few days for easy spreading.