Salt is essentially a preservative, and it increases the shelf life of butter significantly when added to it. Salted butter can last up to five months, compared to unsalted butter that only lasts for three months. Salted butter is ideal for folks who don’t use too much of it and may need to store it for a longer duration. It can be used to cook and as a spread, although many people believe that unsalted butter is more suitable for cooking.
Whipped butter is regular butter that has air beaten into it. Beating air into regular butter greatly increases its volume, which makes it really easy to spread on a toast or muffin. Whipped butter is not a great substitute for regular butter when baking due to the amount of air it contains, which can result in incorrect proportions of butter in the product. This butter has fewer calories than regular butter and is fluffy and light.
European-Style Cultured Butter
In many places in Europe, butter is cultured by adding yeast to the cream prior to churning it to make butter. In this type of butter, the fat content has to be at least 82 percent. Traditionally, in the US, butter is not cultured and goes directly to the churning phase. This butter is fermented, giving it a tangier taste, and can be conveniently used for baking and spreading.