Unveiling the Secrets to Perfect Butter Selection for Baking

Several companies have introduced "spreadable butter" to invigorate the butter aisle. However, distinguishing spreadable butter from margarine can be challenging for many consumers. Though crafted from real butter, spreadable butter incorporates added oil to retain moisture even at sub-freezing temperatures.

Fremont, CA: Butter is the essential ingredient in crafting the renowned croissant and puff pastry, endowing them with their characteristic flaky texture. Yet, beyond texture, butter contributes an irreplaceable flavor to these delicacies.

The butterfat in milk separates from the liquid during the churning process (according to Shelburn Farms). Despite previous health concerns leading to a decline in butter consumption in America, its popularity is now resurging. Supermarket shelves are now brimming with an array of butter choices, presenting consumers with an overwhelming selection. Here, we delve into the nuances of selecting the ideal butter for baking.

Considering Origin:

American and European butter diverge in key aspects. Opting for European butter is often favored for its superior taste compared to its paler American counterpart. With a fat content of 82 percent or higher and lower moisture content, European butter is deemed suitable for baking and can seamlessly substitute for European-style butter in any recipe. However, discernible differences persist.

Fat Content of Butter:

Butter serves as the primary fat source in baked goods. Unlike oil, which remains liquid at room temperature, butter's fat content varies. In the United States, butter typically comprises 80% fat and 20 percent water. Foil-covered butter found in the dairy aisle, such as Plugra, labeled as European-style butter, starts at 82 percent fat and can escalate to 84 percent. Even a slight variation in fat percentage can significantly impact baked goods. Croissants and pie crusts, with their reliance on rich butter flavors and high-fat content, benefit from European-style butter.

Considering Butter Color:

Butter is available in varying hues. While most Americans are accustomed to the soft, pale yellow of American butter, European butter, like Irish butter, boasts a deeper yellow tint owing to its elevated beta-carotene levels. Beta-carotene, abundant in carrots, imparts their orange hue. Cows in Europe, fed diets richer in beta-carotene, produce milk and butter with heightened levels of this compound compared to their predominantly corn-fed American counterparts.

When to Utilize Spreadable Butter:

Several companies have introduced "spreadable butter" to invigorate the butter aisle. However, distinguishing spreadable butter from margarine can be challenging for many consumers. Though crafted from real butter, spreadable butter incorporates added oil to retain moisture even at sub-freezing temperatures.