Scientists use unique butter to make cakes and cookies

Scientists from Ghent University in Belgium did a cooking experiment with insects. In place of cow’s milk, they used insect fat to make butter. The insect fat butter was then used to bake cakes, cookies, and waffles.

The scientists wanted to know if insect fat butter tasted different from regular butter, so they made three versions of cakes, cookies, and waffles. For the first version, they used regular butter. For the second version, they mixed regular butter with 25% insect fat butter. The third version was made with half regular butter and half insect fat butter. According to their results, people who tasted the desserts could not tell the difference between the three versions!

According to the scientists, insect fat butter is better than butter made from cow’s milk for two reasons. First, insect fat butter is more sustainable and eco-friendly. Making insect fat butter uses less water than making butter from cow’s milk. Second, the scientists said that insect fat butter is healthier than regular butter. This is because insect fat butter has lauric acid, which can remove bacteria from the body.