AFor weeks now I've been trying to find a brand of butter to no avail. This butter would make my IMBC perfectly smooth and dense. My memory tells me it is a butter brand with a three letter red logo who most likely comes only in wholesale (could be wrong). If only I knew what those letters were :'( Anyone know the brand I'm looking for? Literally not sleeping here @[email protected]
AFor some reason a three letter red logo that pops into my head is IGA but I am vsure that isn't it. Do you remember where you purchased it?
ANope not it :( I never bought it. Saw it at the bakery I used to work for. They are 1hr 30 mins away now so I can't just pop in and ask :/
AIt was most likely a wholesale product if I were guessing then. I hope you find it.
ASigh...guess there's no way of knowing. I've been using Kirkland's unsalted butter for my IMBC and I'm not completely satisfied. I feel as if it could be 'stiffer' or more dense. Don't know if I'm making any sense. The recipe is great. It's not droopy or oily and I wait for the meringue to cool completely before adding my butter. I just keep thinking it would be better with a different brand. Anyone know some really good ones for this?
Nope not it
I never bought it. Saw it at the bakery I used to work for.
They are 1hr 30 mins away now so I can't just pop in and ask :/
Maybe you could just call?
I just read an article somewhere that rated butters and if I remember correctly Kerrygold was their top pick. Plugra butter is excellent, if you can afford it - it's SUPER pricey!
Just FYI, I use Kirkland and Sams's Club unsalted butters in my FMBC (very similar to IMB, but with whole eggs) and it turns out perfectly every time.'
AInteresting.. I'll give those brands a try. I got a restaurant depot card and they sell plugra at very affordable rates. Hmm maybe I am over thinking it. Now that I remember their bakery was nice and chilly inside. My house has currently no a/c and it gets HOT in my kitchen. Could that be a factor in the consistency of my BC?
You hit it on the nail. Hot kitchen, warm icing. Set up some fans if you have any. good luck on finding the right butter. I have made it with many different name brands. always works for me. nice and silky.
AOMG you guys I found it. It's GFS butter lol it was in one of the comments of a thread. (I've been reading every thread from pg. 1 for the last week) I Googled the brand and it looked the same. Yay!! Haha. Now for my temperature issue :(
AGreat! Glad you found it! I use SAMs butter myself and like how it behaves on my SMBC I don't make IMBC. Hopefully you can get some.
AThank you! I feel like I just opened pandora 's buttery box lol Must...try...every...brand... 0_e
That would be interesting to read - batches of buttercream made with the olny ingredient changing being the brand of butter used. I would be interested to see how it affected not only the taste, but the color as well.
AChallenge accepted :D I'll pick a few and conduct an experiment. What brands do you guys recommend I try out?
AWhen I worked in fine dining, the butter I used was Plugra. Mind you everything was small batch and pricing allowed for it. When I started at a very high end resort/hotel and was making 20# batches of IMBC, our butter was Alta Dena Unsalted. In a 50# single block.... Yum! It's what I buy for personal use now...Smart & Final sells it for $2.49 a #. I really like it.
AI feel a huge BUMP is in place because I just made a new batch of IMBC with GFS brand butter and the flavor is phenomenal. With the Kirkland brand it was good too. Very tasty, and yet there was still a distinct butter flavor that was very easy to pick out. Anyone could taste it and say, oh yes this was made with butter. Enter GFS brand and all buttery flavors are gone. Call me crazy but it almost tastes like callebauts white chocolate. I ran it over 4 different people and they all said GFS gave it a much better flavor. Can't wait to try more brands!
Wow, that's very interesting! I don't think I have ever tried GFS butter...
AIMO, GFS unsalted butter performs remarkably like LOL unsalted butter in SMBC. Both have additional flavoring added, but it does not scream out artificial-like.
AI just did some research on "natural flavors" in butter.
My mind. It is blown.
ACevamal what did u find out? RFisher interesting observation. I definitely have to try more brands.
ABasically that a lot of brands of butter add "natural flavors" to their unsalted butter. To make it taste more like...butter.
I would love to try GFS butter, but I could not find GFS in my area. The European style butters are very "buttery" and I use them for sugar cookies, shortbread, etc where butter flavor is important. For SMBC I have found that the brands that have only cream or milk as the ingredient work best. I avoid added flavors and colors, trying to get the least buttery flavor, and the least yellow color. Crystal brand is my favorite, but it may be a local California brand. Does anybody have a link for purchasing GFS butter on line? I would love to compare. Thanks!