Foods featuring butter

A croissant (; ) is a French Viennoiserie in a crescent shape made from a laminated yeast dough that sits between a bread and a puff pastry.

Sauce made of clarified butter

light, flaky pastry

Ukrainian stuffed fried chicken dish

South Asian drink mainly consisting of butter churned with tea

Indian curry dish

pasta dish

Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour. Shortbread does not contain leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland, and some Scottish brands are exported around the world.

' (; originally , "butter and bread"), smørbrød "butter bread" (Norwegian), or smörgås' "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered (a dense, dark rye bread) topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.

Kouign-amann (; ; ) is a sweet, round Breton laminated dough pastry, originally made with bread dough, but is also made with laminated viennoiserie dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. It is slowly baked until the sugar caramelizes and steam from the water in the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.

Buttercream, also referred to as butter icing or butter frosting, is used for either filling, coating or decorating cakes. The main ingredients are butter and some type of sugar.

Aligot () is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made on the high plateau of Aubrac (part of the Aveyron, Cantal, and Lozère departments) in the southern Massif Central of France. This dish is a common sight in Auvergne restaurants.

multilayered, laminated sweet pastry

In German cuisine, ' (literally: butter bread = bread with butter) is a slice of bread topped with butter. Also known as ' in Dutch speaking countries, it is still considered or even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.

Butterscotch is a type of confection whose primary ingredients are brown sugar and butter. Some recipes include cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshire, used treacle (molasses) in place of, or in addition to, sugar.

thumb|Obatzda in a Paulaner Brewery|Paulaner pub

mixture of butter and chopped hard boiled eggs, eaten in Finland and Estonia

Cake using butter as a main ingredient

cookie originating in Denmark

compound butter

Nankhatai (; Burmese: နံကထိုင်; Hindustani: नानख़ताई (Hindi) ਨਾਨ ਖਟਾਈ (Punjabi) / (Urdu); ; Tamil: நானஹத்தா) are shortbread biscuits originating in the Indian subcontinent, common in Northern India, Pakistan, Bangladesh, Sri Lanka, and Myanmar (formerly Burma).

French wine sauce

French pastry

Traditional sweet British pudding

Russian meat dish

thumb|Classic jambon-beurre (foreground) A ; ), also known as a parisien, is a French ham sandwich made of a baguette sliced open, spread with butter and filled with slices of ham. More than three million jambon-beurre sandwiches are sold in France each day, more than any other kind of sandwich, except for hamburgers.

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

Butterkuchen or Zuckerkuchen is a simple German butter cake baked on a tray. Flakes of butter, which, after baking, form the characteristic holes, are distributed on the dough. The whole cake is sprinkled with sugar or streusel. After further kneading the Butterkuchen is baked. As a variation the dough can be sprinkled with roasted almond flakes.

Canadian dessert pastry

a flavor popularly used in cakes, cookies and ice cream

Remonce is a cake-filling paste used in various traditional Danish pastries. It is made by creaming softened butter with sugar, and is sometimes flavoured with cinnamon (e.g. in cinnamon snails), cardamom, custard, marzipan, or almond paste. Remonce is always baked along with the pastry.

buttery, flaky viennoiserie bread roll

sweet, rich dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla or other flavorings

English biscuit or cake

type of desperation pie

butter-flavored salt product

creamy brown spread made from speculoos

chicken curry dish from South India

British anchovy paste