What Does Unsalted Butter Contain? A Guide to Its Dairy and Nutrient Composition

October 30, 2025 •

4 min read

By law in the United States, butter must contain at least 80% milk fat. When asking what does unsalted butter contain, the answer reveals a simple dairy staple, consisting mainly of butterfat, water, and trace amounts of milk solids. This pure composition is prized in cooking for its flavor and versatility.

Quick Summary

Unsalted butter is composed of milk fat, water, and milk solids separated from cream during churning. It provides fat-soluble vitamins (A, D, E, K2) and contains a complex profile of fatty acids. Its clean flavor is ideal for baking and culinary precision.

Key Points

Core Composition: Unsalted butter consists of at least 80% milk fat, with the remainder being water and milk solids from churned cream.
No Added Salt: The primary distinction is the lack of added salt, which gives bakers precise control over flavor and chemical reactions in recipes.
Fat-Soluble Vitamins: It is a good source of fat-soluble vitamins, notably Vitamin A, along with smaller amounts of D, E, and K2.
Complex Fatty Acids: The butterfat contains a mixture of saturated, monounsaturated, polyunsaturated, and naturally occurring trans fats like CLA.
Shorter Shelf Life: Due to the lack of salt acting as a preservative, unsalted butter generally has a shorter shelf life than salted varieties.

The Simple Ingredients of Unsalted Butter

Unsalted butter, often referred to as 'sweet cream butter,' is a straightforward dairy product with a short ingredient list, typically containing just one or two components. The key ingredient is pasteurized cream, which is churned to separate the butterfat from the liquid buttermilk. This process results in the solid block of butter we use for cooking and baking. The absence of added salt is the primary differentiator from its salted counterpart, offering a pure, unadulterated dairy flavor. This allows chefs and bakers to precisely control the salt content in their recipes.

The Basic Composition Based on food data and product specifications, unsalted butter’s composition breaks down into three main parts:

Milk Fat (Butterfat): This is the core component, making up at least 80% of the butter in the US. This fat provides the rich flavor, creamy texture, and energy.
Water: The churning process removes most of the water, but a small percentage, typically around 16%, remains emulsified within the fat.
Milk Solids (Curd): Trace amounts of proteins and carbohydrates are left behind, usually less than 1%.

The Nutritional Breakdown: Beyond Fat

While primarily a source of fat, unsalted butter also contains a range of other nutrients, particularly fat-soluble vitamins.

Fat-Soluble Vitamins Unsalted butter is a good source of several essential fat-soluble vitamins.

Vitamin A: Crucial for vision and immune function, it is the most abundant vitamin found in butter. Its content can vary depending on the cow's diet.
Vitamin D: Essential for calcium absorption and bone health, butter is a source of this vitamin.
Vitamin E: A powerful antioxidant that helps protect cells from damage.
Vitamin K2: This form of vitamin K is less known but plays a role in bone and heart health.

Fatty Acid Profile Unsalted butter contains a complex mix of over 400 different fatty acids.

Saturated Fats: Making up the largest portion (about 70%), these fats contribute to butter’s solid texture at room temperature.
Monounsaturated Fats: These are present in moderate amounts (about 25%).
Polyunsaturated Fats: Found in minimal amounts, including Omega-3 and Omega-6 fatty acids.
Conjugated Linoleic Acid (CLA): This naturally occurring trans fat is found in dairy, particularly from grass-fed cows, and has been studied for potential health benefits.

Trace Minerals While not a significant source, butter does contain trace amounts of minerals.

Calcium and Phosphorus: Present in small quantities.
Potassium and Magnesium: Also found in trace amounts.

Comparison: Unsalted vs. Salted Butter

While the core composition is similar, the addition of salt makes a significant difference in taste, shelf life, and culinary use.


Feature	Unsalted Butter	Salted Butter
Salt Content	Contains no added salt.	Has salt added during processing.
Sodium Content	Negligible, naturally occurring sodium.	Significant added sodium (variable by brand).
Flavor Profile	Pure, delicate, and fresh cream taste.	Savory flavor due to added salt.
Culinary Use	Preferred for baking to control salt precisely.	Good for general cooking and spreading.
Shelf Life	Shorter shelf life due to no salt preservative.	Longer shelf life because salt acts as a preservative.

The Churning Process Explained

The creation of unsalted butter is a simple, physical process that transforms cream into a rich, solid dairy product.

Pasteurization: The process begins with fresh cream, which is pasteurized to eliminate harmful bacteria.
Churning: The cream is then churned, either by hand or machine, which agitates the milkfat globules. This agitation causes the fat globules to break their membranes and clump together.
Separation: As the fat clumps, it separates from the liquid, which is known as buttermilk.
Washing: The resulting solid butter is rinsed with cold water to remove any remaining buttermilk.
Working: Finally, the butter is worked or kneaded to form a uniform block and remove excess moisture. For unsalted varieties, no further ingredients are added.

The “Why” of Unsalted

Unsalted butter offers distinct advantages that explain its preference in certain culinary applications.

Flavor Control: It allows the chef to control the exact amount of salt in a recipe, which is especially important in delicate baking where salt levels can impact chemical reactions, texture, and flavor.
Pure Taste: The absence of salt lets the natural flavor of the fresh cream shine through, which can be a key component in dishes like buttercream frosting or pastry dough.
Fresher Flavor: Some consider unsalted butter to be fresher-tasting because it lacks the preservative effect of salt and thus needs to be used sooner.

Conclusion: A Pure and Versatile Foundation

In conclusion, what unsalted butter contains is a simple, yet versatile, combination of dairy fat, water, and milk solids, without any added salt. It provides a rich source of calories and fat, along with important fat-soluble vitamins like A, D, E, and K2. Its pure, delicate flavor and lack of added sodium make it the preferred choice for precise baking and controlled cooking, while its composition of saturated and unsaturated fats contributes to its creamy texture and rich mouthfeel. When used in moderation as part of a balanced diet, it remains a foundational ingredient in many kitchens.

Frequently Asked Questions

Unsalted butter is made from a single primary ingredient: pasteurized cream. This cream is churned to separate the butterfat from the buttermilk, resulting in the finished product, which contains at least 80% milk fat, water, and milk solids.

Unsalted butter contains no added salt. However, it does have a negligible, naturally occurring amount of sodium that comes from the milk solids. This amount is typically so low that it is listed as zero or near-zero on nutritional labels.

Nutritionally, unsalted butter is very similar to salted butter, providing comparable calories, fat, and vitamins, with the key difference being the sodium content. For those monitoring their sodium intake, unsalted is the healthier option.

Baking recipes often specify unsalted butter to give the baker complete control over the amount of salt in the final product. Salt levels can significantly affect flavor, gluten development, and the overall outcome of a baked good, so starting with a 'clean slate' allows for more precise adjustments.

Unsalted butter has a pure, delicate, and fresh cream flavor because the taste of the cream is not masked by salt. Salted butter, naturally, has a more savory flavor profile due to the added salt.

Unsalted butter is a source of several fat-soluble vitamins, including Vitamin A, which is the most abundant. It also contains smaller amounts of Vitamin D, Vitamin E, and Vitamin K2.

Yes, the color of butter, whether salted or unsalted, can vary depending on the cow's diet. For example, butter from grass-fed cows often has a deeper yellow hue due to higher levels of beta-carotene.