List of butters

Peanut butter in a jar

This is a list of notable butters. Butters are spread food products that are prepared in a paste, syrup or liquid style, often from ground foods such as fruits and nuts. Butters are commonly used as a spread or filling on or in other foods. A well-known butter is the common butter dairy product that is made by churning fresh or fermented cream or milk.

Butters

A spoonful of “rinse appelstroop” (sweet and sour apple butter), a Dutch syrup specialty made from apple and sugar beet juice.

Raw cocoa butter

Solidified "coconut butter" sold by a Norwegian company

• Almond butter
• Apple butter

• Nièr beurre

• Beurre Maitre d’Hotel
• Butter

• Clarified butter

• Ghee
• Niter kibbeh
• Smen – butter made using goats' milk, sheep milk, or a combination thereof

• Cashew butter
• Clotted cream
• Cocoa butter
• Coconut butter
• Fruit butter

• Lekvar

• Hazelnut butter
• Illipe butter
• Kokum butter
• Mango butter
• Maple butter
• Margarine
• Moambe – also referred to as palm butter, or palm cream, is a type of sauce or dish usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree, in western Middle Africa.
• Nut butter
• Nutmeg butter
• Palm butter – a spread made of palm oil designed to imitate dairy butter
• Peabutter
• Peanut butter
• Pistachio butter ^[1][2]
• Plum butter
• Sal butter
• Shea butter
• Soybean butter – generally called "soynut butter" and made from soynuts (roasted soybeans)^[3]
• Sunflower butter
• Sirop de Liège
• Tahini
• Walnut butter
• Yak butter

• Butters
• 

  Packaged dairy butter

• 

  Freshly-prepared clarified butter

• 

  Shea butter is mainly used in the cosmetics industry for skin and hair related products.

• 

  Tahini is a paste made from ground, hulled sesame seeds

• 

  Yak butter

See also

• Butter salt
• Chocolate spread
• Coconut jam
• List of butter dishes

References

1. Ardekani, A. S. H.; Shahedi, M.; Kabir, G. (2009). "Optimizing Formulation of Pistachio Butter Production" (PDF). Journal of Science and Technology of Agriculture and Natural Resources 13 (47): 49–59.
2. Ardakani; Shahedi, M.; Kabir, G. (2006). Optimizing of the process of pistachio butter production. Acta Horticulturae 726. pp. 565–568.
3. Shurtleff, W.; Aoyagi, A.. 2012. "History of Soynuts and Soynut Butter... (1068-2012)." Lafayette, California: Soyinfo Center. 590 pp. (1,336 references, 114 photos and illustrations. Free online).

Further reading

• Krampner, Jon (2013). Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food. Columbia University Press.