Need Serious Help With Kind Of Butter You Use For Buttercream! Would Danish Work?

Baking By neda_la Updated 20 Jan 2013 , 4:27pm by Relznik

neda_la Posted 20 Jan 2013 , 3:08pm
post #1 of 5

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!!

4 replies
BakingIrene Posted 20 Jan 2013 , 3:27pm
post #2 of 5

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.

neda_la Posted 20 Jan 2013 , 3:35pm
post #3 of 5

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?

BakingIrene Posted 20 Jan 2013 , 3:38pm
post #4 of 5
Originally Posted by neda_la 


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.

Relznik Posted 20 Jan 2013 , 4:27pm
post #5 of 5

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.

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