Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter.
Fat that has been removed from cow's milk. Normally it should contain more than 80% milkfat. Butter is available salted or unsalted. Whipped butter has had air added to make it softer and easier to spread, but should not be substituted directly with regular butter.