Tag: Butterfat content

According to the U.S. Food and Drug Administration, "half-and-half" must contain between 10.5% and 18% milkfat, precisely what 10% milk means. This percentage signifies a blend of whole milk and light cream, offering a richer profile than regular milk but less than heavy cream, making it versatile in many recipes.

By law in the United States, light butter contains no more than 40% butterfat, which is significantly less than the 80% or more found in regular butter. To achieve a similar texture and volume while lowering the fat content, manufacturers combine butterfat with other ingredients, including water, vegetable oils, and emulsifiers, to create the final product.

By law in the United States, butter must contain a minimum of 80% butterfat to be sold as butter, a standard set by the USDA. This defining characteristic primarily applies to American-style butter, differentiating it from higher-fat European butters and influencing its texture, flavor, and applications in the kitchen.

According to USDA standards, American butter must contain at least 80% milkfat to be legally sold as butter. This statistic alone proves that butter is not 100 percent fat, and understanding its actual composition reveals insights crucial for both culinary uses and nutrition.

The fat content of milk straight from the cow typically ranges from 3.4% to 5%, but this can vary significantly based on the animal's breed, diet, and stage of lactation. This butterfat is a key component, influencing not only the milk's flavor and texture but also its nutritional profile.

By law, ice cream in the United States must contain a minimum of 10% butterfat, but many high-end brands and homemade recipes go far beyond that minimum. In the pursuit of ultimate creaminess, many ask: which ice cream has the highest butterfat? It turns out the answer depends on whether you're looking at commercial products or artisanal, homemade creations.

According to the USDA, ice cream must contain a minimum of 10% butterfat, but some premium brands exceed this significantly, reaching up to 25% or more. This high butterfat content is the key factor determining which ice cream has the highest fat and contributes to its rich, dense, and creamy texture.

According to the USDA, standard American butter contains at least 80% butterfat, with the remaining 20% comprising water and milk solids. This means that American-style sweet cream butter is the most water-dense option among common solid butters available in the US. The higher moisture content in different butters significantly impacts texture, flavor, and how it performs in recipes.

According to a 2025 taste test by Wirecutter, Isigny Ste Mère was ranked among the best for its complex, almost cheese-like flavor. Finding the highest quality butter can transform your cooking and baking, elevating simple dishes with its richer taste and superior texture. This guide explores the key factors that contribute to truly premium butter.

According to the USDA, a standard cup of vanilla ice cream can contain nearly 275 calories, while a similar portion of soft serve is often significantly less. This calorie difference is just one of many factors that answers the question: what's healthier, soft serve or ice cream?