Butter (for the cream)

Description

Butter for cream has a delicate, slightly sweet taste and a creamy, smooth consistency with a light yellow color; at room temperature, it is soft and pliable, which makes it easier to whip and achieve a smooth cream. Unsalted butter is most commonly used to control the flavor of baked goods and creams. Nutritionally, butter is a concentrated source of fat and fat-soluble vitamins, especially A and to a lesser extent D and E; it provides energy and improves nutrient absorption, so it is worth using it in moderation as part of a balanced diet. In the kitchen, it works excellently for butter creams, glazes, fillings, and cakes, as well as for frying or finishing sauces, adding structure and flavor. It is best stored tightly wrapped in the refrigerator, where it stays fresh for several weeks; it can also be frozen in portions for longer storage. When whipping creams, the butter should be at room temperature to achieve a fluffy consistency.