Our test kitchen goes through pounds and pounds (and pounds) of butter every week. Maybe it’s for sautéeing kale, mashing potatoes, or scrambling eggs. But, most often, it’s for baking.
I don’t need to tell you that unsalted is the default for desserts, from shortbread cookies to pound cakes. The more nitty-gritty—and less talked about—distinction is American-style versus European-style.
In On Food and Cooking, Harold McGee defines the latter as “a cultured butter with a fat content higher than the standard 80 percent.” Depending on the brand, expect anywhere from 82 to 86 percent. Which may not sound like a lot, but just think of whole versus nonfat milk—a few percentage points makes a world of difference when it comes to flavor.
Of course, baking a muffin is not drinking a glass of milk. Fat is flavor, yes, but it’s also one of the components in a fine-tuned formula. It’s easy to think that swapping in higher-fat, European-style butter in any baking recipe would lead to more flavorful pie crusts, brown butter blondies, chocolate chip cookies, you name it. (And, as European-style butters have become more popular in the U.S., a lot of online resources have indicated as much.) But that sort of swap can unravel a recipe.
As award-winning baker Stella Parks noted a few years ago:
Friendly reminder: switching to European style butter in an American recipe isn’t an upgrade, it’s a fundamental alteration of the formula.
Similarly, King Arthur conducted a few American-style versus European-style baking experiments—and found that recipes with American-style butter did not appreciate a European-style substitute. Shortbread turned out greasier. And scones: flatter, “sad, and slumped.”
All of which to say, if you’re baking a recipe developed for American-style butter, American-style butter is your best bet. But which American-style butter is the best to buy? We did a taste test of five popular brands to find out.
All butters were unsalted and uncultured, with cream and natural flavors as the only allowed ingredients.
Because pie crust is all about the butter, we selected this as the baked good for the experiment. I followed the same Pie Crispies recipe for each butter, then presented the cookies in a blind taste test at the office.
Staffers were asked to provide feedback on flavor, texture, and any feelings the butters evoked.
Here's how they ranked from least to most popular...
5. Land O’ Lakes ($4.89/pound)
Southern Living named this brand the butter of choice in its test kitchen, but the bulk of our taste testers respectfully disagreed. Most found it “not very buttery,” or “not so butter-forward” with a sad face drawn in for emphasis. Multiple people called it “bland.” Though, for what it’s worth, one lone wolf said: “This is #1.” Do with that what you will.
4. 365 ($3.49/pound)
The Whole Foods store brand ranked quite close to Land O’ Lakes. Several people described its flavor as “savory,” with one taste tester comparing it to “a butter and lard pie,” which, by the way, “is a compliment!” A couple people found the pie crust result to be “oily”—we can all agree this is not the goal of butter.
3. Breakstone’s ($7.98/pound)
“Buttery but blah” sums up the wishy-washy feedback to Breakstone’s. Some complimented its “nice,” “yum,” and “light yet rich” flavor. Others said it was “less flavorful” and “reminds me of lard, but not in a way I’m mad at? I think.”
2. Cabot ($6.79/pound)
Cabot came in strong: “Butteriest,” “very strong butter flavor,” “excellent flavor,” “can def taste the butter,” and “ooh nice flavor” were among its many compliments. Meanwhile, one taste tester declared that it “tastes like fish.” Perhaps this single low ranking is what helped the winner take home the gold...
1. Trader Joe’s ($2.99/pound)
“Whoa,” said one person. And the rest of the group agreed, describing Trader Joe’s store brand as: “extra buttery,” “sweet buttery flavor,” and “nice butter flavor,” with more than one declaring it “very rich.” We were also pretty pleased that the winner just so happened to be the cheapest of the bunch.
A Very Good Use for Butter
What’s your favorite American-style butter for baking? Tell us in the comments!
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.