Going into the dairy aisle is like going into a maze of potentialities, isn’t it? There are shelves of butter brands glowering back at you, all claiming to take your cooking or baking to the next level. I’ve been there myself, clutching a stick of the same old trusted brand, wondering whether to venture out on a limb and experiment with something different or play it safe with the familiar. It blows one’s mind that something as ubiquitous as butter could have such an impact on a dish, but trust me, it does. The fact is that not all butter is created equal, and you can take your meal from “meh” to “wow” based on what you cook with. I learned this the hard way when a batch of cookies was flat and uneventful because I had used a cut-rate brand without regard.
Having heard the masters such as executive chef Marino Bianchi, Amy Eubanks of Whole Foods, and Sarah Fennel of Broma Bakery, it is evident that high-end butter is neither convenience nor luxury but a revolution. Their endorsements are supported by great chefs such as John Tesar and Vivek Surti, affirming that the right butter can mean the difference between exquisite croissant and a velvety sauce. What makes better butter so exceptional?
Navigating the Dairy Aisle: Why Butter Matters
It’s all about fat content in the butter more fat is more taste and texture. Less desirable butters, filled with water, simply don’t have that same magic. The experts’ top pick, which we’ll reveal soon, is a favorite of culinary stars like Martha Stewart and Bobby Flay, and it even snagged the top spot in the 2024 Golden Cart Awards for best dairy. So, let’s begin in the realm of butter and learn how to create your next meal unforgettable. Understanding the Butter Basics
Butter, though it can be incredibly easy, has a surprising amount of variety out there and each one does something distinct. I used to think butter was, you know, butter grasp a stick and go but after some baking flops, I know better now. American-style to European cultured styles, the fat content and production process variety can make or break your bake.
In the U.S., you’ll typically find American-style butter, which has at least 80% butterfat per USDA standards solid, but not always the creamiest.Then there’s Amish butter, slow-churned for a richer texture with around 85% butterfat, or cultured butter, which gets a tangy, yogurt-like flavor from live cultures added before churning. European butter, or at least often cultured butter, has at least 82% butterfat and less water, so its flavor is richer and more indulgent. I have once used European butter in a pie crust, and the crust was as flaky and golden as if from a bakery.
Here’s a quick rundown of the principal ones you’ll probably come across:
- American Butter: At least 80% butterfat, convenient but less rich.
- Amish Butter: Creamy and rich, approximately 85% butterfat, often even hand-patted.
- Cultured Butter: Cultivated and snooty, due to fermentation.
- European Butter: More fat (82%+), less water, ideal for baking and sauces.
Understand those differences so you can pick the correct butter for the task, whether you are slathering it on bread or baking a batch of scones. It’s similar to selecting the appropriate wine with which to accompany dinner each little detail counts.
What Makes a Butter Special?
So, what do world-class chefs seek when they are selecting the ideal butter? It’s not simply reaching for the highest-priced name it’s grade, taste, and performance. I used to roll my eyes at the fine print on butter containers, but after having consulted with the pros such as Dan Langan and Jessica Entzel Nolan, I’ve discovered that some characteristics make a huge difference. It’s hiring a team member for your kitchen you want one who’ll perform consistently.
High butterfat is the current belle of the ball.Increased fat equates to reduced molecules of water, equaling flakier pastry, stronger flavor, and richer sauce. Cookbook author David Joachim sums it up best in these two sentences: “Higher-fat butters are great for baking because you get better aeration when creaming.”. They’re richer, softer, and tastier.” I was just that way myself when I switched to a higher-fat butter for my biscuits they were so tender, I felt like a pro baker.
Grass-fed butter gets a big thumbs-up too, for its rich, slightly nutty taste and golden color, evoking the natural diet of the cows. Other considerations, however, are consistency and availability. Chefs like butter that is available, whether at a local market or in bulk at stores like Costco. Purity is not an option no additives or preservatives, all dairy. Having both salted and unsalted, however, is crucial to versatility.
Here’s what chefs are most concerned about:
- High Butterfat: Minimum of 82% for deeper flavor and better texture.
- Grass-Fed: Cows that graze on grass produce richer, more colorful butter.
- No Additives: No additives allow the true flavor to take center stage.
These features make a bland stick of butter a flavor dynamo.
The Great Salted vs. Unsalted Debate
If you’ve ever found yourself standing in the aisle trying to decide whether to pick up the salted or unsalted butter, you’re part of the club I myself have spent time in the aisle wrestling with the question. It’s a controversy that riles up passionate chefs, and our group of experts was no exception. Both camps have valid points, and learning about the controversy can help you make better decisions in the kitchen.
To bakers such as Dan Langan and Sarah Fennel, traditionalists that they are, only one option exists: unsalted butter.It leaves seasoning entirely up to you, and when you are measuring out the salt to the gram for a pastry or cake, that is important. I learned the hard way that too much salt, courtesy of a salted butter, gave my cookie recipe a salt lick flavor.
Unsalted butter allows you the freedom to customize flavor, so your food ends up exactly as you want it without a surprise splash of saltiness. Or, chefs such as Amy Eubanks and Jessica Entzel Nolan coexist with salted butter for its intense burst of taste. On toasted bread or melted over vegetables, it creates a salty burst that is difficult to duplicate. Vivek Surti does the middle ground, employing unsalted for baking and careful cooking but falling back on salted when serving with biscuits.
This is how you make the choice:
- Use Unsalted For: Baking, sauces, or recipes where you want to have control over salt levels.
- Use Salted For: Use on bread when spreading, use to season foods, or provide a flavor boost.
- Pro Tip: Have both on hand for ultimate versatility.
Ultimately, it’s what tastes best in your dish and possibly your mood.
The Champion Butter: Kerrygold Wins the Gold
After all the taste tests and arguments, our group of food experts voted as a bloc for Kerrygold as top butter in the market. I’ll admit I was cynical at first what could anyone be so much better? but once I tried it myself, I see why Martha Stewart and my neighborhood baker are so devoted to it. Kerrygold isn’t butter, it’s a wee bit of Irish fairy dust.
Why is Kerrygold so special?
It begins with its 82% butterfat, which provides it with a silky, creamy texture that’s ideal for baking or spreading. Made from Irish grass-fed cows’ milk, it’s full-bodied and subtly grassy in flavor and had a gorgeous golden color that shouts quality. Amy Eubanks describes it as “rich, complex, without being overpowering,” and I concur spreading it on toast is always a treat.” And, it’s easy to find in stores like Target and Costco, so it’s an affordable treat. Kerrygold’s versatility is also part of its greatness. For baking, it makes flaky pie crust and melt-in-your-mouth shortbread with a delicate cheesy taste that elevates the flavor. When used in savory recipes, it bakes noodles in a shiny buttery sauce that’s positively addictive.
Why it’s a champion:
- Rich Flavor: Grass-fed milk gives it a fresh and bright taste.
- Perfect Texture: Spreads smoothly, even cold, without crumbling.
- Award-Winning: Took top honors at the 2024 Golden Cart Awards.
Whether you’re a home cook or a pro chef, Kerrygold is the butter you’ll reach for again and again.
Exploring Other Butter Gems
Although Kerrygold stole the spotlight, our judges weren’t resting on their laurels either each provided a lineup of other great butters to keep in your arsenal. I adore finding new favorites, and these are ideal for when you need to mix things up. Each brings something special to the table, from the pungent cultured depth to the dense texture for a certain recipe.
Try a taste of Banner Butter, a Southern small-batch gem of care and craftsmanship, or New Zealand’s Lewis Road Creamery, which tastes like drinking pure decadence.
Plugrà European-style butter is a favorite for its rich, nutty taste, and Challenge Butter’s herbaceousness is deceptively adaptable. Vermont Creamery cultured butter is the winner with its tangy, buttermilk-like richness ideal for spreading on a crusty bread or whisking into sauces. I discovered Vermont Creamery by chance and it elevated my breakfast toast to gourmet.
Some of the other chefs’ top picks include:
- Cabot Creamery: Affordable and well-balanced, ideal for everyday cooking.
- Isigny Ste Mère: Acidic and complex, ideal for special occasions.
- Finlandia: Crisp and light, with nutty sweetness for baking.
These butters prove that there’s a world of flavor to explore, and the “best” depends on what you’re cooking and what you’re craving.
Butter Hacks for Every Kitchen
Now that you have a clue as to what butter to use, let’s discuss how to use them like a pro. I once thought butter was limited to melting or spreading only, but I’ve learned from cooks that it’s so much more.
From baking to finishing plates, there are some clever tricks you can use to extract more from your butter and from your food as well.To bake, use unsalted butter such as Kerrygold or Plugrà to manage seasoning, particularly when preparing a complex recipe such as shortbread or pie crust.
For spreading, consider a cultured butter such as Vermont Creamery for a tangy flavor, or go whole hog with a flavor variety such as Churn’s Cacio e Pepe for show-stopping wow on vegetables or pasta. And don’t sleepy-head on compound butters whip softened butter with herbs, garlic, or lemon zest to add instant flavor. I whipped together a garlic-herb butter recently, and it brought my grilled steak to restaurant quality.
Here’s how to get the most out of your butter:
- Store Smart: Store tightly closed to prevent fridge odors from entering, or freeze leftovers to use later.
- Avoid Whipped: Skip tub-style butters for baking they’re too airy and watery.
- Room Temp Magic: Let butter soften for easy spreading or creaming in recipes.
With these tips and the right butter, you’re ready to take your cooking to the next level. So, grab a stick of Kerrygold or one of its worthy rivals and let the buttery goodness inspire your next culinary adventure!
