Butter For Buttercream

Decorating By Tessie2135 Updated 28 Jan 2014 , 4:52am by hbquikcomjamesl

Tessie2135 Posted 27 Jan 2014 , 5:36pm
post #1 of 11

Are any of you guys loyal to a certain brand of butter for making buttercream?  How much does it matter?

10 replies
cupcakemaker Posted 27 Jan 2014 , 6:37pm
post #2 of 11


Cakepro Posted 27 Jan 2014 , 9:30pm
post #3 of 11

I (and many others) prefer a European butter due to its higher butterfat content.  Quality matters.

cupcakemaker Posted 27 Jan 2014 , 9:30pm
post #4 of 11

AI only know English butter. What's European butter then?

CakeRae80 Posted 27 Jan 2014 , 9:33pm
post #5 of 11

I actually like a generic brand.  It gets softer than some of the others which then mixes up better.

cakealicious7 Posted 27 Jan 2014 , 10:00pm
post #6 of 11

AI use my local supermarket brand (Tesco). I love it and wouldn't use anything else.

MBalaska Posted 28 Jan 2014 , 12:48am
post #7 of 11

Tessie I have to buy what the small town grocery store sells.

farmgirl2012 Posted 28 Jan 2014 , 1:22am
post #8 of 11

I have used several different brands and never could notice a difference!

morganchampagne Posted 28 Jan 2014 , 3:56am
post #9 of 11

AI like the European kind

Spooky_789 Posted 28 Jan 2014 , 4:33am
post #10 of 11

I tried a European cultured butter at $3.85 USD for 1/2 pound (8 oz).  It was 80% fat, just as the butter I get from Sam's Club.  I could not taste a discernible difference in the cultured butter in my SMBC.  

hbquikcomjamesl Posted 28 Jan 2014 , 4:52am
post #11 of 11

AEither Ralphs or Stater Bros. salted table butter. If I have time, I let it come up to room temperature. I don't always have time. (So far, the only thing I use unsalted butter for is when I make poultry dressing: I saute the celery and onions in one stick of salted margarine and one stick of unsalted butter.)

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