Appears in

Use a high quality unsalted butter with standard fat content unless high butterfat is called for in the recipe, or when making clarified butter. Unsalted butter is preferable to make it easier to control the amount of salt added and for its fresher flavor. I recommend high quality butter such as Organic Valley cultured, Hotel Bar, or Land O’Lakes.

When a recipe calls for softened butter (65° to 75°F/19° to 23°C), it means the butter should still feel cool but be easy to press down. This usually takes about 30 minutes at room temperature, but slicing it into smaller pieces speeds up the process.