Butter experts say cultured butter offers richer flavor, while higher-fat butter can help baking. Their grocery picks include Kerrygold, Vermont Creamery, Clover, Straus Family Creamery, Mary's and Vital Farms; one expert says store brands are fine for everyday cooking.
Most U.S. butter is made from fresh cream and has a mild flavor; cultured butter is made by fermenting cream before churning, which experts say gives it a tangier, more complex taste. European butters are often cultured and typically contain about 82–85% butterfat, compared with roughly 80% for many U.S. butters. Higher butterfat means less water; experts say that can improve pastry flakiness, sauce texture and browning. If a label omits the percentage, 11–12 grams of fat in a 14-gram tablespoon suggests roughly 82–86% butterfat; around 10 grams is likely closer to 80%.
For baking, Sheana Davis advises against tub-style or whipped butter, which may contain air or water that can throw off recipes. She says unsalted butter gives cooks more control over salt, and recommends sealing butter tightly because it absorbs odors easily.
