Butter is used in sautéing, as a flavouring for cooked vegetables, and in the making of many toppings and sauces. It is the traditional foundation for pastry dough, pie crusts, and cookies, for icing, and is used in making of certain candies. It is also used to add flavour when poaching, grilling, or broiling fish and meats.

Butter has a narrow melting range—82.4 to 96.8°F (28 to 36°C)—so use very low heat when melting butter to avoid scorching. Clarified butter is becoming increasingly popular for sautéing and baking because it is less likely to burn at high temperatures.