Light butter

You can use it in simple cakes, but the extra water and lower fat can make the crumb less tender and biscuits less crisp. For pastry, buttercream or recipes that rely on creaming butter and sugar, use the butter specified in the recipe.

It is better for spreading or gentle cooking than for searing: its added water can spit in a hot pan, and the milk solids can brown quickly. For frying, use a little oil or full-fat butter over moderate heat.

Keep it covered in the fridge and use a clean knife so crumbs do not get into it. If you freeze it, wrap it tightly; thaw it in the fridge before spreading.

Spread it on toast, crumpets or baked potatoes, or melt it over steamed vegetables such as carrots and green beans. For a quick sauce, stir it into warm pasta with black pepper and a little cooking water.

Yes, for spreading and many everyday recipes, but their water and fat content can differ, so baking results may change. Light margarine has 362 kcal per 100 g, compared with 501 kcal per 100 g in light butter.

Not necessarily: “light butter” does not tell you whether salt has been added. Light unsalted butter has 499 kcal per 100 g, and is the clearer choice when you want to control the salt in a recipe.

The water in light butter freezes less readily than its fat, but the butterfat still firms up when cold. Leave a small amount covered at room temperature briefly, rather than warming the whole tub.