Butter and Its Very Particular Mouthfeel

The very particular mouthfeel of butter comes from the melting properties of milk fat. Butter gradually softens at temperatures above 59°F (15°C), but does not start to melt before it is at 86°F (30°C). In the mouth, this means that the fat runs out, coats the mucous membranes, and mixes with the food on which the butter is spread. This is why a thick layer of butter on a piece of bread is so satisfying.

Softened butter above 59°F (15°C) is easy to work into other food—for example, baked goods and pastry creams—also, savory ingredients—for example, herbs, spices, or garlic—can be mixed into it.