Budder is a concentrate with a creamy consistency that looks like softened butter. It comes about because the material is whipped as it is finished — air gets into the structure and the mass lightens and fluffs up.
The names you will hear:
- Budder — thicker, holds its shape, comes up on a paddle.
- Badder — looser and gooier, closer to sauce.
- Butter — used for both; nobody holds the line between them precisely.
It is the most comfortable consistency to dose. It does not crumble, it does not crack, you can take exactly as much as you want off it and half of it will not stay on the dabber.
Silicone jar, cold, dark. In the warm budder becomes badder and badder becomes a puddle.