butters

Butters is a broad term for fats or pastes derived from various sources that are used as spreads, ingredients, or cosmetic bases. The category includes dairy butter, nut and seed butters, and vegetable or plant butters such as cocoa butter and shea butter, each with distinct production methods and uses.

Dairy butter is made by churning cream until fat separates from water and milk solids. Typical composition is about 80% fat, 15–18% water, with small amounts of milk solids. Variants include unsalted and salted butter, as well as cultured butter made with lactic acid bacteria to develop a tangy flavor. It is widely used in cooking, baking, and as a spread, and should be refrigerated; it can be frozen for longer storage.

Nut and seed butters are produced by grinding roasted or raw nuts or seeds into a paste. Common examples include peanut butter, almond butter, cashew butter, and sesame butter (tahini). They are high in fat with varying protein and carbohydrate content, and natural versions may separate; stirring is often needed. Uses include spreads, sandwich fillings, sauces, and baking.

Cocoa butter is the fat pressed from cocoa beans and is a primary ingredient in chocolate, where it helps with texture and melt behavior. It is also used in cosmetics and skincare products as an emollient. Other plant butters, such as shea butter and mango butter, are valued mainly for topical applications due to their conditioning properties.

Nutrition and safety: butters are energy-dense and can be high in saturated fat or allergens, depending on source. Proper storage in a cool, sealed container is advised, and cosmetic butters are typically used as directed for topical use.