Here are some types of Butter and what they are used for.
Salted Butter: Salted Butter has up to 2.5% salt added; salt changes the flavor and act as a preservative extending the butter’s holding qualities.
Whole Butter: An uncultured emulsion of butter fat (about 80-81%), Milk Solids (1-2%) and water that comes from slightly fermented and churned or centrifuged whole milk. The natural color of butter, derived from the carotene in green fodder, ranges from pale yellow to deep gold.
Sweet Butter: Usually means whole unsalted butter. It is usually used in pastry and bakery departments.
Sweet Cream Butter: Sweet Cream Butter is butter made from pasteurized fresh cream. Contrary to the “sweet” in its name, manufacturers add salt to Sweet Cream Butter, so it is considered “salted” and best for buttering toast. Most baking recipes call for “unsalted butter.” Sweet cream butter came into fashion in the 19thcentury when refrigeration became available for storage purposes.
Cultured Butter: Made from fermented cream, Cultured Butter has a richer, more “buttery” flavor than other butters. There are a few processes for making cultured butter. One is through actual fermentation where the milk sours on its own as bacteria turns the milk sugars into lactic acid. The second method for creating cultured butter (which gained popularity in the 1970s) is to add bacteria cultures and lactic acid to the pasteurized cream butter, creating a more artificial product that is “flavored” rather than cultured. Cultured butter is more popular in Europe, and sometimes called “European-style butter” when sold in the United States.