What Butter To Use For Baking

So, you’re ready to bake something delicious, and you’re standing in the dairy aisle. Suddenly, you’re hit with a question that feels way too serious for a Saturday morning: what butter should I actually use?

Don’t stress. We’re about to unravel this buttery mystery together, and I promise it’s way more chill than you think. Think of this as your friendly guide to picking the perfect stick of gold for your cookies, cakes, and pies.

The Butter Lowdown: Salted vs. Unsalted

This is the big one, the question that divides kitchens everywhere. The short answer is that bakers usually grab unsalted butter because it lets you control the saltiness of your final masterpiece.

Think of it like this: salted butter is like a friend who talks over you in a conversation. It brings its own personality (and salt) whether you want it or not. Unsalted butter? That’s the good listener—it lets your sugar, vanilla, and chocolate shine without interference.

But if you only have salted butter in the fridge, don’t panic. Just reduce the salt in your recipe by about ¼ teaspoon per stick. Problem solved. No one’s judging your last-minute pivot.

European Butter: The Fancy Cousin

Ever notice those butters with names like Plugrà or Kerrygold? They’re often labeled “European-style,” and they have a higher butterfat content. While standard American butter is around 80% fat, European butter clocks in at 82-86%.

Why should you care? Because more fat means less water, and less water means your pie crusts get flakier and your shortbread gets more tender. It’s like upgrading from a regular car to a sports version—the same basic thing, but way more exciting.

Using it in cookies can make them spread less and taste richer. It’s a cool trick, but you don’t need it for everyday chocolate chip cookies. Save the fancy stuff for when you want to feel like a pastry chef.

Baking with butter : Butter

What About Plant-Based Butter?

Maybe you’re vegan, or maybe you’re just curious. Plant-based butters (like Miyoko’s or Earth Balance) are totally valid, but they behave differently. They melt and cream in weird ways because they lack dairy proteins and water content.

For things like simple cookies or quick breads, they work fine. For finicky recipes like croissants or puff pastry? Proceed with caution. It’s like using a bike to tow a trailer—it can work, but it’s not the ideal tool for the job.

Check the package for “baking sticks” if you can. That’s your best bet for a smooth swap.

The Temperature Game: Soft vs. Cold vs. Melted

Here’s where it gets fun: the butter you choose isn’t just about the brand—it’s about its temperature. A recipe calls for “softened” or “room temperature,” and that’s not a suggestion. It’s a secret handshake that makes your creaming technique actually work.

Cold butter is for flaky scones and pie dough. Melted butter is for dense, chewy brownies and quick breads. Getting this wrong is like wearing flip-flops to a snowball fight—it just doesn’t fit.

So, when a recipe says “softened,” let that butter sit out for 30 minutes. Your mixer will thank you, and your cake will rise tall and proud.

What's the Best Butter for Baking? | Bon Appétit

Cheap Butter vs. Expensive Butter: Does It Matter?

Honestly? Yes and no. In a recipe where butter is the star—like shortbread, buttercream, or pound cake—spend the extra dollar. You’ll taste the difference. That cheap stick sometimes has a weird, waxy aftertaste.

But if you’re making a heavy, spiced fruitcake or a fudgy brownie with a ton of cocoa? Save your money. The other ingredients will mask the butter quality, and no one will know you used the store brand.

Think of it like wine: you don’t need a $50 bottle for cooking a stew, but you’d want a good one to sip on its own. Same logic applies to butter.

A Quick Pro Tip: Check the Packaging

Here’s a fun little life hack: look for butter that’s wrapped in foil, not paper. Foil protects the butter from absorbing weird freezer smells or fridge odors. It might sound silly, but your taste buds will notice the difference.

Also, always buy sticks, not tubs. Soft spreadable butter in a tub has added water or oil to keep it, well, spreadable. That extra water can ruin your cookies’ texture. Stick to the sticks. It’s just cleaner.

When in doubt, go unsalted. Your future self—the one pulling perfect golden cookies out of the oven—will high-five you.