I. ˈbə-tər noun
Etymology: Middle English, from Old English butere, from Latin butyrum, from Greek boutyron, from bous cow + tyros cheese; akin to Avestan tūiri- curds — more at cow
Date: before 12th century
1. : a solid emulsion of fat globules, air, and water made by churning milk or cream and used as food
2. : a buttery substance: as
a. : any of various fatty oils remaining nearly solid at ordinary temperatures
b. : a creamy food spread ; especially : one made of ground roasted nuts
peanut butter
3. : flattery
• but·ter·less -ləs adjective
II. transitive verb
Date: 15th century
: to spread with or as if with butter