Sweet cream butter

It is made by churning fresh cream that has not been deliberately fermented with cultures. Its flavour is generally mild and creamy, unlike the tangier taste of cultured butter.

Yes, but its milk solids can brown and burn quickly. Cook over medium or low heat, or use clarified butter for higher-heat frying because the milk solids have been removed.

Keep it covered in the fridge, away from strongly scented foods, as it readily absorbs odours. For spreading, take out only the amount you need and soften it briefly at room temperature.

Yes. Wrap it tightly or put it in an airtight container to protect it from freezer odours; thaw it in the fridge before using it for baking or spreading.

Yes, in equal amounts in most recipes. Sweet cream butter has a milder flavour, so cultured butter will bring more tang to pastries, sauces and buttered vegetables.

It works well in shortbread, buttercream, mashed potatoes and pan sauces. For a quick sauce, swirl a small piece into the pan after taking it off the heat.

Cut it into small cubes and leave them at room temperature for about 15–20 minutes. It is ready when a finger leaves a slight dent without sinking straight through.