Ok, so this is the story!
I have always used a specific brand of local butter for my buttercreams and now, suddenly this brand is Unavailable all over the city and I am stuck with Lurpak, which is kind of a danish butter!!
I have no idea if Danish butter would work for buttercream and cakes!!!
Any help would be appreciated!!
Here's the scoop on butter in most countries:
The water content is regulated. There must be at least XX% butterfat present. So technically any brand of butter will work if you were using a "normal" creamery butter.
Here's what may differ from creamery to creamery: some butter is made from sweet cream, and some is made after a culture is added to give the butter a tangy acidic flavour. You want the "sweet cream" butter to prevent the cheesy taste.
If you were using a high-fat butter, then you must find another high-fat butter.
Thanks so much for the reply!!
How could I know how much fat they have.
On the one I have it's written 80% milk fat! is that it?
Yes. So any reputable brand of unsalted "sweet cream" butter will work fine. Look at the list of ingredients--if it says "culture", skip that brand.
What you can do is taste the butter on a piece of bread--if it has a cheesy taste, do not use that brand for baking.
The only reason I don't use Lurpak is because of the price!!! But it's a lovely butter!
I do use Lurpak unsalted if I want a very pale IMBC, because it's the palest brand of butter.