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Butter for buttercream

post #1 of 11
Thread Starter 

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

post #2 of 11
Nope!
post #3 of 11

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

~ Sherri
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~ Sherri
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post #4 of 11
I only know English butter. What's European butter then?
post #5 of 11

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

Don't be afraid of cake, make cake be afraid of what you will turn it into!

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Don't be afraid of cake, make cake be afraid of what you will turn it into!

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post #6 of 11
I use my local supermarket brand (Tesco). I love it and wouldn't use anything else.
post #7 of 11

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

Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #8 of 11

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

post #9 of 11
I like the European kind
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.  

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

Flowers
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First Communion
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Baby Shower
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post #11 of 11
Either 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.)

James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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