Light Butter:

[Shel_B]

I found a few sticks of light butter in the fridge this morning. I never heard of light butter. Is it butter with more water, or in some other way reduced fat? How does it work in cooking? Higher/lower smoke point, does it work well in baked goods?

Thanks!

[Edward J]

The varieities of "light" butter I've seen usually have a higher water content, 30% or more as opposed to the regular 18%.

Not ideal for baking, as far as I am concerned only good for spreading on bread

[Nicholas Ellan]

It's either whipped butter or some gelatin/water/butter combination. Either way, Edward is correct - don't try to cook with it if at all possible, it'll be a waste of money and give weird, unpredictable results. Once it melts it is just less butter.