Royal icing

Royal butter is a dairy product obtained by churning the fat from cow's milk until a smooth and creamy texture is achieved. It is widely used in cooking to add flavor and improve the texture of various dishes, especially in baking and sauces.

Origin: Royal butter has its roots in European tradition, being a staple ingredient since ancient times. Its production extends throughout the world, and in Latin America, it is a common product in any household pantry.

Properties: It is a rich source of saturated fats, vitamins A, D, and E, in addition to containing small amounts of minerals. It contributes creaminess and a characteristic flavor to breads, cakes, sauces, and fried foods, enhancing the organoleptic profile of recipes. Its melting point allows it to melt easily, facilitating different culinary techniques.

Synonyms in Spanish from Latin America: in different countries, it may be called manteca (although this term can also refer to vegetable or pork fats), mantequilla, or simply mantequilla real. It is important to distinguish it from lard or margarine for precise uses in recipes.