Core Viewpoint - Butter, also known as cream or white oil, is derived from milk and is a rich source of fat, vitamins A and D, but contains high levels of saturated fatty acids and cholesterol, making it less nutritious than whole milk [3][4]. Summary by Sections What is Butter - Butter is extracted from milk through a process involving centrifugation and vigorous agitation, leading to the separation of fat from water, resulting in a pale yellow substance [3]. - It is a good source of fat-soluble nutrients, including vitamins A, D, and small amounts of vitamin K and carotene, but has lower calcium and protein content compared to whole milk [3]. Uses of Butter - **Increase Satiety**: Butter is rich in fat, which helps maintain body temperature, protects internal organs, provides essential fatty acids, and promotes the absorption of fat-soluble vitamins [7]. - **Promote Body Development**: Contains essential trace elements like copper, which significantly impact blood and central nervous system functions [8][9]. - **Improve Anemia**: Natural butter can alleviate anemia symptoms caused by unsaturated fatty acids or margarine [10]. Types of Butter - **Salted and Unsalted Butter**: Salted butter has a slightly salty taste, ideal for spreading on bread and making sandwiches, while unsalted butter retains its original flavor, suitable for cooking and baking [10][11]. - **Sweet and Raw Butter**: Sweet butter is made from pasteurized cream, while raw butter is made from fresh or cultured cream without pasteurization, offering a purer butter flavor [14][15]. - **Anhydrous and Acidic Butter**: Anhydrous butter contains about 99.9% fat and is easy to handle in baking, while acidic butter retains a unique milk aroma and flavor [16][17]. Butter Preparation - For baking cakes and cookies, butter should be softened to a paste-like consistency without becoming oily, which is crucial for proper whipping [20]. - When making buttercream, egg whites, sugar, and water are combined, and then softened butter is gradually added until a smooth consistency is achieved [21]. Comparison with Cream - The main difference between butter and cream is the fat content, with butter having a higher fat percentage. Cream is derived from the separation of whole milk, containing 20%-30% fat, and is often used in coffee and desserts [24][26].