Store Brand Unsalted Butter Or Name Brand?

Decorating By Kookie Updated 11 Nov 2008 , 4:24pm by Kitagrl

Kookie Posted 7 Nov 2008 , 1:16pm
post #1 of 27

Nowadays,everything is expensive!! espescially, dairy products.
I am wondering if you guys use store brand unsalted butter or not?
Is there any differents between name brand and store brand?
Thanks.
icon_wink.gif

26 replies
Mike1394 Posted 7 Nov 2008 , 1:24pm
post #2 of 27

When you say name brand if your talking landoLakes or something along those lines I would so no. There might be a lil more water in the off brand. Taste wise though I doubt it. Outside of the natural taste difference.

Mike

Susie53 Posted 7 Nov 2008 , 1:25pm
post #3 of 27

I use Land Of Lakes...unsalted.

3GCakes Posted 7 Nov 2008 , 1:27pm
post #4 of 27

I use whatever is cheapest. Add lots of vanilla.

2.00 a pound is about the best deal I ever get. Usually, that's the price it is at Sam's all the time, too. Sam's has good, cheap butter....IMHO.

flamingobaker Posted 7 Nov 2008 , 1:28pm
post #5 of 27

Let me start off by admitting I am not a frosting snob - I wish I were icon_lol.gif
I have used both brand and store brand. I think I can taste a difference when I taste the butter straight up - but I can't tell the difference after the frosting is made. I use a 1/2 butter & 1/2 shortening recipe with unsalted butter - it always tastes good.
Maybe in a recipe like one of the SMBC's or something it makes more of a difference.

kimblyd Posted 7 Nov 2008 , 1:32pm
post #6 of 27

I started off using a name brand butter, but switched to the Target brand because of cost. I also use the Target brand powdered sugar.

Honestly, I can't tell a difference in either.

Target also has the best every day prices for brand name cake mixes...usually under a dollar.

HTH

Kim

HerBoudoir Posted 7 Nov 2008 , 7:53pm
post #7 of 27

I like Land o Lakes unsalted for buttercream best, but not enough to pay more than the store brand (Giant) that I usually buy - either way, I only buy butter on sale. I never use margarine or Crisco. I do use good flavorings though.

I did try an uber-generic brand that the store was carrying one time, and it was AWFUL - we chucked it out. So I think it's a matter of finding WHICH store brand works for you - they're not all equal.

I've tried Plugra for pound cake and may try a couple other high-end butters that are cropping up. I don't think it's practical to use that kind of butter unless you're making a basic pound cake where the butter is the primary flavor....even then, it's pretty much just to appease my food snob side icon_wink.gif

-Tubbs Posted 7 Nov 2008 , 8:07pm
post #8 of 27

I always use store brand butter. It seems fine to me, and at $2/pound LESS than the fancy brand, there's no way I could justify using anything else, especially as I use a lot because of making lots of cookies, and scratch cakes.

darandon Posted 7 Nov 2008 , 8:15pm
post #9 of 27

I always use the store brand for pretty much everything that I have to buy. A lot of the Major Brands also make the store brands on the same lines that they make the major brands.

alanahodgson Posted 7 Nov 2008 , 8:20pm
post #10 of 27

I use store brand unsalted butter. Once I bought an uber-cheep brand of salted butter (didn't have unsalted) to make cookies with, and I could tell the difference in my cookies, so it's not worth the $.14 a pound savings for an inferior end result in my product.

MacsMom Posted 7 Nov 2008 , 8:24pm
post #11 of 27

Good to know!

I'm going back to adding butter to BC. I only use it as a crumbcoat under fondant and I've been using strictly hi-ratio shortening and adding butter flavor; but I think now that it is cooler out I am going to put the butter back in.

Kookie Posted 8 Nov 2008 , 5:15am
post #12 of 27

Wow. Thank you for all!!
unsalted butter is $1.69 for 3days only from today at my local store.
I will go get some tomorrow !!
I will continue to buy store brand butter.
Thanks again.

kakeladi Posted 8 Nov 2008 , 5:56pm
post #13 of 27

I know most, if not all of us, have heard that store brands are *the same* as name br4ands but.........for the most part I have been very unhappy w/store brands.
I did know a guy many yrs back who worked at the processing plant for Knudson (a west coast brand well accepted) brand butter and he insisted that when they filled the day's requirements for Knudson what ever is left over is labled for stores and is exactly the same.

alanahodgson Posted 8 Nov 2008 , 6:06pm
post #14 of 27

There are some great commercials here for Meijer Brand, which is a store brand. One has a liittle girl doing a spinach taste test. First she tastes the Meijer Brand and makes a face and says "Yeegh!" Then she tastes the national brand and makes a face and says "Yeegh!" Then the voice over says something to the effect of Meijer brand being just as good or better than the national brand. It makes me giggle every time!

CherryLane Posted 8 Nov 2008 , 6:13pm
post #15 of 27

My butter of choice is Sam's club unsalted butter. Nice flavor, light color and affordable.

Cindy

chovest Posted 8 Nov 2008 , 6:23pm
post #16 of 27

I will agree that not all store brands taste the same as national brands...at least for certain products. Products with multiple ingredients can easily taste "off." For things like butter and other basic products, I can't tell a difference. After all, butter is cream, salted butter is cream and salt. There isn't a whole lot of room for messing it up. icon_wink.gif

sttgirl Posted 8 Nov 2008 , 6:24pm
post #17 of 27

I use the Costco brand because it is very reasonable. The actual labels for the individual sticks are the same as the store brand ones you buy in the local grocery store-they all seem to come from the same place. I have done a taste test of the butter and yes the store brand versus Land of Lakes taste is different but after the final product is baked I really can't tell the difference. HTH

3GCakes Posted 8 Nov 2008 , 6:25pm
post #18 of 27
Quote:
Originally Posted by CherryLane

My butter of choice is Sam's club unsalted butter. Nice flavor, light color and affordable.

Cindy




I agree.

MichelleM77 Posted 10 Nov 2008 , 7:20pm
post #19 of 27

I use store brand (Giant Eagle) and have also used GFS brand. Tasted the same to me. $3 for grocery store brand, $2.50 for GFS brand.

barkley Posted 10 Nov 2008 , 7:29pm
post #20 of 27

I always use the name brand if it's something important. A caterer once told me that the store brands of butter use a lot more water in the product, so it doesn't "bake up" as well....

saap1204 Posted 10 Nov 2008 , 7:36pm
post #21 of 27

I buy Kirkland (Costco brand) unsalted butter. I never noticed a difference in frosting or baked goods--just the price.

CakesByLJ Posted 10 Nov 2008 , 8:00pm
post #22 of 27

I think it absolutely makes a difference.. the store brands have more water.. cookies will spread more, and burn faster; it has a lower melting temp. Same with icing.. lower melting temp.. Pulgra is the only butter I will use for pate a choux dough, as it requires more fat to perform properly.
Butter on your bread... it doesn't make much difference... icon_lol.gif

sweetisome Posted 10 Nov 2008 , 9:04pm
post #23 of 27

I was told (by a pastry chef) that salt is added to butter not only for flavor but as a form of preservative. With that in mind it was recomended that I buy the store brand because..."since it is less expensive, there will be a quicker turnaround and therefore the store brand will almost always be fresher". For salted butter it was "name brand hands down"...

....for what it's worth.

CakesByLJ Posted 10 Nov 2008 , 11:25pm
post #24 of 27
Quote:
Originally Posted by sweetisome

I was told (by a pastry chef) that salt is added to butter not only for flavor but as a form of preservative. With that in mind it was recomended that I buy the store brand because..."since it is less expensive, there will be a quicker turnaround and therefore the store brand will almost always be fresher". For salted butter it was "name brand hands down"...

....for what it's worth.




I am not sure what you mean by "quicker turnaround", but you are right about salt being a preservative. The salted butter will have a longer shelf life, equating to a longer expiration date.. therefore, unsalted butter is fresher - shorter shelf life.. I always just assumed that would apply to name and store brands.. icon_confused.gif Interesting....

jammjenks Posted 11 Nov 2008 , 2:36am
post #25 of 27

Ok - going against the grain here, but I use Imperial margerine in my cakes and bc. (I don't do cookies) It is $.79 per pound here and hasn't failed me yet.

sweetisome Posted 11 Nov 2008 , 4:21pm
post #26 of 27
Quote:
Originally Posted by CakesByLJ

Quote:
Originally Posted by sweetisome

I was told (by a pastry chef) that salt is added to butter not only for flavor but as a form of preservative. With that in mind it was recomended that I buy the store brand because..."since it is less expensive, there will be a quicker turnaround and therefore the store brand will almost always be fresher". For salted butter it was "name brand hands down"...

....for what it's worth.



I am not sure what you mean by "quicker turnaround", but you are right about salt being a preservative. The salted butter will have a longer shelf life, equating to a longer expiration date.. therefore, unsalted butter is fresher - shorter shelf life.. I always just assumed that would apply to name and store brands.. icon_confused.gif Interesting....




By "turnaround" I meant that folks are more likely to buy the "cheaper" butter and therefore it moves off the shelf faster....so since it moves more quickly, the idea is that the chaper butter is fresher sort of by default...get it? icon_wink.gif

Kitagrl Posted 11 Nov 2008 , 4:24pm
post #27 of 27

I use the butter from Sam's Club....its not really name brand but most stuff from there is restaurant grade so its good.

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