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Curious to know which of the butter brands tastes best? We found out.
When you travel in serious baking circles the way I do—meaning you spend your days at Taste of Home and your nights discussing recipes with your mom—you inevitably start to get into the most minute details regarding ingredients. You might go in depth discussing the pros and cons of canned pumpkin, or how certain brands of peanut butter are just more satisfying (pssst…you can find out which here!). Recently, though, with the growing popularity of Kerrygold butter and all my foodie friends’ interest in baking, we’ve been wondering what’s the best butter.
So, of course, we had to put all kinds of butter to the test! After all, if you’re going to labor over a loaf of homemade bread all afternoon, you want to be sure that you’re topping it with the best butter you can find—not to mention you’ll want that same butter in all your cookies and cakes!
In efforts to set ourselves up for our most successful bakes yet, we tried the salted variety of the following brands: Freis von Kiel, Full Circle Market, Kerrygold, Land O’Lakes, Land O’Lakes European Style, Organic Valley, Organic Valley Cultured Pasture Butter and Shurfine. Find out which we loved best!
Sometimes our taste tests are almost too close to call. We included these two great butter options because they got great marks but just missed the podium.
Land O’Lakes: 7/10
Our testers considered this one “textbook butter” with just the right amount of salt, which is exactly what you’re looking for in baking. We’d recommend it for your next batch of cookies.
This certified organic butter is made with cream from cows not treated with antibiotics or added growth hormones. We liked it for its slightly higher salt content, making a really satisfying spread for a toasty baguette.
Looking at Land O’Lakes European Style at the grocery store, I had to wonder what made this butter premium. Was it the fancy box? Was it the label of being “European” like its Kerrygold competitor? Well, our testers got to the bottom of this one and determined that this butter was labeled as a premium for its velvety texture.
Perhaps that exceptional texture came from the additional milk fat in this butter. Land O’Lakes European butter contains 82 percent, while American butters are only required to contain 80. Maybe that extra two percent really pushed this butter from being good (like it’s honorable mention cousin) to great. Perhaps it’s that extra bit along with this butter’s perfect balance of cream and salt. Near perfection.
$7.19 per pound; available nationwide.
Best Small Producer: Freis von Kiel
Score: 8.8/10
This we know is true: Wisconsinites are passionate about their butter—so much so that they aren’t ones to accept clever imitators. So it might just be in our blood to recognize good Wisconsin butter like Fries von Kiel.
This creamy, pale yellow butter got high praise for its silky texture and natural looks. In fact, several testers made notes on how this brand seemed the most farm fresh to them. Considering this butter hails from just about 60 miles away, we consider that pretty fresh!
It’s also worth noting that of the eight butters we tried, Fries von Kiel butter was the only one rated Wisconsin Grade A (versus Grade AA like the others). According to Wisconsin’s Department of Agriculture, Grade A butters often have a stronger taste than their AA counterparts, so perhaps we were all picking up on (and loving!) those slightly bolder flavors.
$4.19 per pound; available at Sendik’s and other Wisconsin grocers.
Best in Show: Shurfine
Score: 8.9/10
Surprising every single tester on our panel, the generic brand took the top spot in this test! Shurfine, a private label brand sold at many independent grocers, proved to be my crew’s favorite butter. Testers took note of its exceptionally smooth consistency and thick, creamy texture. When it came down to taste, folks were making notes of how fresh and flavorful this butter was and how the slight hint of salt really accentuated the flavor.
Since we were so stunned by this generic, I did a bit of digging to find out exactly what was setting Shurfine’s butter apart from the pack. Looking at the label, I could pinpoint exactly where the cream for this butter came from with its plant code. Using Where Is My Milk From? to search, I found out that this butter hails from Greenwood, Wis. and the same dairy that produces Grassland butter. This detective work paid off, and we’re happy to know that our butter comes from a farm not too far away—always a bonus.
$4.59 per pound; available at independent grocers nationwide.
Takeaways
The differences are subtle.
When it came to choosing the best butter, know that we’re talking about incredibly small differences from one brand to the next. Since all these butters contain only two ingredients—cream and salt—the results are all similar. It essentially comes down to the flavor of the ingredients themselves. However, we Wisconsinites here are pretty happy that our two favorite butters both hail from our state! Shows you that we aren’t called the Dairy State for nothing!
Price is a poor predictor of taste.
Going into this test, I was 100 percent certain that our pricier butter options would rise to the top. After all, why would butters like Kerrygold and Land O’Lakes European Style cost so much if they weren’t worth it? But in the end, our top picks included our two least expensive and our priciest brand.
It’s all good.
When it comes down to it, all butters are pretty darn good. Of course, a few testers walked away with a new brand they’d want to see on their short stack, but overall, we don’t think that the differences are quite enough to make significant changes to your favorite recipes. Interested in going the homemade route? Learn how to make butter from scratch!
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
If you like spice cake, you’ll love this recipe! Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, California
Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the popular part of that collection. We love the nutty pieces draped in chocolate. —Mildred Duffy, Bella Vista, Arkansas
My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida
I searched for the perfect butter tart for ages. After many attempts, I discovered this favorite that begs for a scoop of ice cream on top. —Susan Kieboam, Streetsboro, Ohio
Desserts with bananas remind me of Grandma. She and my mom taught me to cook. I rarely measure. For this dish, I set out pecans and butterscotch with kabobs so everyone can customize. —Crystal Schlueter, Northglenn, Colorado
Crispy rice treats were one of the first recipes I ever made as a kid. For this version, I wanted to make something similar but more special. Friends and family think using Cap'n Crunch and browned butter is genius, but I just call them delicious.—Kelly Krauss, Lebanon, New Jersey
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
Toasted pecans add a nutty crunch to this creamy fudge, perfect for holiday giving. People always seem to rave about its wonderful caramel flavor. —Pam Smith, Alta Loma, California
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. —Karen McBride, Indianapolis, Indiana
My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
Cooling lemon and aromatic rosemary make these butter cookies stand out at the holidays. I use them to punch up the cookie trays for potlucks or as gifts.—Elizabeth Hokanson, Arborg, Manitoba
Fall means apple-picking time, and we love using the fresh fruit to bake up these bars. The streusel on top makes them even better. —Nancy Foust, Stoneboro, Pennsylvania
Fans of tiger butter fudge will revel in this version that's very similar to bark candy. The chocolate swirls are pleasing to the eye, and the creamy, peanut flavor is a treat for the taste buds.—Philip Jones, Lubbock, Texas
The rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do. —Judy McCreight, Springfield, Illinois
This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
With only a handful of ingredients, this peanut butter pie promises to deliver well-deserved compliments. Whenever I bring this creamy, make-ahead pie to get-togethers, I'm asked for the recipe. —Christi Gillentine, Tulsa, Oklahoma
I wanted to make a more festive version of chocolate chip cookies for the holidays. Since my mom's thumbprints are what I look forward to most, I decided to combine the two. —Crystal Schlueter, Babbitt, Minnesota
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. —Jason Purkey, Ocean City, Maryland
I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. —Jessie Sarrazin, Livingston, Montana
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
With seven of us in our family, including two teenage boys, these peanut butter cookie bars never last long! It's hard to believe how simple these peanut butter bars without graham crackers are to prepare. —Deb DeChant, Milan, Ohio
This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies. Even better: we bake the cookies in muffin cups, fill with ganache, and get the best of both worlds! —Adela Srinivasan, Parker, Colorado
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I don't live in the country, but I love everything about it—especially good old-fashioned home cooking! Every year, you'll find me at our county fair, entering a different contest. This easy toffee recipe is a family favorite. —Kathy Dorman, Snover, Michigan
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
During the warm months, it's nice to have a fluffy, no-bake dessert that's a snap to make. Packed with peanut flavor, this pie gets gobbled up even after a big meal! —Jesse & Anne Foust, Bluefield, West Virginia
After trying a few buttercream frosting recipes, this easy buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
A friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta
Lisa is an associate editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. At home, you'll find her working on embroidery and other crafts.