Churning Cream

Butter
Churning cream/milk and that's what you'll get. Some swear by it, some often relate it to FAT, cholesterol.
An integral ingredient definitely, used in its various states to achieve vastly different results, albeit with the same awesome(the rare few might beg to differ) flavour. Often used melted/clarified to saute and fry. The distinctive flavour of beurre noisette/beurre noir often brings guilty comfort.
In pastry, butter sticks not to be missed. Integral to creaming, majorly useful for leavening, significant in many baked goods, both used in minimal amounts and as the 'major player' in the creations both for its flavour amongst other properties. It's hardness/temperature is also most significant in this aspect. With vastly different results coming from the state butter is used.
The flavour is undeniable, sheen and 'body' is also what butter brings to sauces. just stirring in cubes of butter to sauces will rapidly increase its viscousity and imparting the unique flavour.
Simply just spread on bread, it makes bread much more appetising, but of course, when it's soft. unless one enjoys the process of pushing your butter knife against the butter and bread till your bread goes out of shape, what a sight certainly though.
Well, there is not much to suggest about butter, or is there? Used simply and widely, considered staple definitely. Admittedly, the fat content of butter should be considered. But then again, there's no replacement for flavour.
What do you think of butter? Love the flavour? or hate the fats...

'Perfect sticks, once melted, shape forever altered.'
Food , A Constant in Life