Irish Butter - What Is It?

Decorating By thin4life Updated 24 Mar 2010 , 7:28pm by prterrell

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thin4life Posted 24 Mar 2010 , 2:21am
post #1 of 9

I was in the store the other day looking for the European butter and I saw this butter that was called Irish butter. It was expensive, in fact more than the European butter. Does anyone know what this is?

8 replies
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prterrell Posted 24 Mar 2010 , 2:24am
post #2 of 9

Butter imported from Ireland. Seriously. That's all it is. Regular ol' butter, made in Ireland from the milk of cows that live in Ireland (and eat Irish grass).

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PinkZiab Posted 24 Mar 2010 , 2:36am
post #3 of 9

It really does taste heavenly though... yummmmm. I love butter way too much lol.

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Loucinda Posted 24 Mar 2010 , 2:39am
post #4 of 9

I bought some plugra (not sure of that spelling) and haven't tried it yet. I want to make something really good to put it on first!

PinkZ - what is your opinion of that kind? Would you be able to tell a difference in an IMBC if you use this instead of plain grocery store butter?

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prterrell Posted 24 Mar 2010 , 2:43am
post #5 of 9

Plugra isn't the same as the Irish butter. It has an additive in it that gives it (IMHO) a funny taste. I vastly prefer the taste of Land O'Lakes to Plugra. But, maybe that's the simple Southern Country Small-Town Girl in me icon_biggrin.gif.

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Loucinda Posted 24 Mar 2010 , 3:01am
post #6 of 9

Thanks - I have simple tastes, maybe I won't like it either! icon_biggrin.gif

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PinkZiab Posted 24 Mar 2010 , 5:02pm
post #7 of 9

Honestly, I wouldn't bother using it in something like buttercream... not worth the extra expense. Even something like Plugra or other higher fat butters, there's really not much of a benefit there. The best applications for European/European-style butters--and where the extra expense is WELL worth it--is when making laminated doughs (puff pastry, croissants, etc) and pie crusts. The extra fat makes a WORLD of difference.

Now the Irish butter I just love spread on a biscuit or scone, or someplace where the pure buttery taste can be appreciated.

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kizrash Posted 24 Mar 2010 , 7:02pm
post #8 of 9

PinkZiab wrote,

Now the Irish butter I just love spread on a biscuit or scone, or someplace where the pure buttery taste can be appreciated.

Oh I so agree, the Irish butter is the best, actually that's just reminded me I've got some in the freezer. I think I'll just go and get it out. yum yum.. icon_lol.gificon_lol.gificon_lol.gif

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prterrell Posted 24 Mar 2010 , 7:28pm
post #9 of 9

We have some Amish butter that honestly is just as good or better than the imported stuff. If you have an Amish farmer's market in your area, I highly recommend getting some!

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