Baking tips: Not all butters are created equal!. Tips de repostería: ¡No todas las mantequillas son iguales!

Here in the US commercial butter, grade A or AA contains about 81% fat, 15.5% water, and 6% protein. Lower grades will contain more water. Two ways to determine the water content are if the refrigerated butter remains fairly soft and if, when the butter is cut, small droplets of water appear.
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Unsalted butter, sometimes called "sweet cream butter" is the type of butter recommended for baking because it's easier to manage the salt content in the cake.  Made from only milk or cream (or sometimes both), it contains at least 80 percent milk fat—the fatty particles in milk that are separated out to make cream.

European-style butter is loaded with extra milk fat—82 to 85 percent for most brands—It has less moisture than standard butter. Because it is made with fermented (also called “cultured”) cream, it has a slight tang.
My professional advise for baking cakes is to chose high grade butters , those with 81-85% milk fat. I can guarantee you that the flavor of your cakes will be outstanding!

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En los Estados Unidos, la mantequilla comercial de grado A o AA tienen 81% de grasa, 15.5% de agua, y 6% de proteina.
Las mantequilla de grado inferior, o genéricas  suelen tener mayor contenido de agua.Una forma sencilla de saber si tu mantequilla tiene exceso de agua, es la firmeza de la mantequilla cuando esta refrigerada y si al dejarla a temperatura ambiente, le salen gotas de agua en la superficie.
​Para hornear, siempre seleccionamos mantequillas sin sal, pues podemos controlar mejor la cantidad de sal en nuestros pasteles. Las mantequillas de estilo Europeo tienen mayor contenido de grasa, aproximadamente entre 82 y 85% y tienen menor contenido de agua.
Mi consejo profesional al escoger mantequillas para hornear pasteles, es que escojas aquellas que tengan un contenido graso entre 81-85%. ¡Te aseguro que el sabor de tus pasteles será inigualable!