Butter is much more important than olive oil in Western cuisine, not only as an essential ingredient in all types of bread and pastry but also as a perfect oil for frying and sautéing.

And a thin layer of butter on toasted breakfast bread is a classic accompaniment to a traditional Western breakfast.

Butter, also known as cream, is extracted from milk.

The milk is separated in a centrifuge and, after violent churning, the protein membrane of the milk fat globules is ruptured and the milk fat flows out of the globules.

Having lost the protection of the proteins, the fat and water separate and they slowly rise to the surface, clump together and turn pale yellow.

At this point, the upper layer of fat is separated, salted, and pressed to remove the water, and it becomes butter for everyday consumption.

All the fat-soluble nutrients in milk are found in the milk fat, including vitamin A, vitamin D, small amounts of vitamin K and carrots.

Butter is therefore an excellent source of vitamin A and vitamin D, while its yellow color comes from carotenoids.

However, butter is high in fatty acids (bad fats) and cholesterol and lower in calcium and protein, making it less nutritious than whole milk.

Therefore, it is best to eat it sparingly if you want to lose weight and need to control your fat intake.

Apart from making desserts, butter has many uses in the kitchen.

Butter is rich in fat, which can maintain body temperature and protect internal organs, provide essential fatty acids, promote the absorption of fat-soluble vitamin A and vitamin D, and increase the feeling of satiety.　　

Butter is rich in copper, an essential trace element for the human body.

Copper has an important impact on the development and function of the human blood, central nervous and immune systems, hair, skin, and bone tissue, as well as the brain and liver, heart, and other internal organs.　　

Moderate consumption of natural butter can improve the symptoms of anemia caused by the consumption of unsaturated fatty acids or margarine.

Classification of butter

Depending on the taste, commercially available butter can be divided into salted butter and unsalted butter.

Salted butter has a slightly salty flavor, with the perfect combination of salt and butter flavor, and is more suitable for spreading bread, and making sandwiches and burgers.

For cooking purposes, the amount of salt used in food can be reduced. Unsalted butter maintains a light, buttery original flavor and is better suited to cooking and baking.

For dietary purposes, butter is suitable for young and old alike, with 10-15 grams per serving. Butter is often suitable as an accompaniment to food preparation.

However, when using butter, it is important to note that it is not suitable for pregnant women, obese people, diabetics, etc.

It is also not recommended for men as excessive intake may lead to prostate enlargement.

Whipping butter

For cakes and biscuits, soften the butter to a creamy consistency after taking it out of the fridge, but do not over-soften it to an oily consistency, which is not conducive to whipping.

Add the sugar and beat together until white. If you are frosting a cake, add egg whites, sugar, and water.

To make the frosting, whip the egg whites, boil the sugar and water and pour into the whipped egg whites and continue to whip.