What is the difference between Irish butter and regular butter?

The butterfat content in an Irish butter such as Kerrygold has 82\% butterfat, whereas the standard American butter has 80\% (per Real Simple). The difference might sound small, but the extra 2\% gives a noticeable, extra creamy, super flavorful addition to whatever you are adding butter to.

Which butter is best for bread?

Salted butter is all-purpose. It’s perfect for spreading on bread, topping veggies and pasta and using in recipes where you’re not looking to have so much control over the amount of salt in a recipe.

Is Irish butter better than American butter?

As if by magic, Irish butter is softer and more spreadable than ours. This comes down to a higher fat content (and a better nutritional profile), according to Real Simple and Everyday Health. European butter contains about 82 percent butterfat, while ours tops out at 80 percent.

Is Irish butter better for baking?

Kerrygold butter has a lower water content than other types of butter, and this means one very important thing when it comes to baking: flakiness. Using high-quality butter in your favorite baked good recipes (like cookies, croissants, and scones) guarantees you’ll have the richest, most delicious pastries.

What’s the deal with Irish butter?

Pure Irish butter is a variety of European butter that contains a high butterfat content and has a bright yellow hue. The butterfat content is achieved by churning fresh cream until it has reached 82\% butterfat, which is common practice throughout the European Union.

Which brand of butter is best for baking?

Land O’Lakes unsalted butter is a go-to for many home bakers, since it’s known to produce consistent results and is available almost everywhere. It has a fairly mild flavor, making it ideal for baked goods that don’t need a strong butter flavor.

What is the most expensive stick of butter?

The queen is Echiré. Handmade in a small pocket of western France, it is the world’s most exclusive – and expensive – butter, loved by chefs and served in many of the world’s most famous restaurants. Not many butters share the same appellation status as champagne.

Is expensive butter worth?

According to chef and City Bakery C.E.O. Maury Rubin, it’s worth it to for all bakers (not just professionals) to use higher butterfat butter — as long as you’re not baking in mass quantity for the neighborhood.