Thanks for your question! Of course, this can be really confusing for a lot of people, and there is a good reason why.

In the past, butter came under a great deal of scrutiny when its high levels of saturated fat were associated with increased heart disease risk. Because butter is made by churning cream to separate the butterfat from the buttermilk. This is why buttermilk is naturally low in fat. The butterfat is collected and is what we know as butter.

And so it goes, marga...