Butter (melted)

Butter is a dairy fat made by churning cream until the fat solids separate from the buttermilk, resulting in a solid, spreadable fat at room temperature. It is used in baking, cooking, and as a spread, prized for the rich flavour and flaky texture it can give to pastries. Butter's temperature significantly affects how it performs in recipes, from cold for flaky pastry to softened for creaming with sugar.

Melting collapses the air pockets present in the solid form, so melted measurements are consistently denser — and heavier per cup — than solid or softened measurements.

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