Which Butter is the Best? Your Ultimate Guide to Every Creamy Contender

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Salted, unsalted, cultured, European-style—when it comes to butter, the options are deliciously overwhelming. Whether you’re baking, spreading, or sautéing, this guide breaks down the best types for every task so you can butter like a pro.

Whether you’re drawn to the pure flavor of unsalted butter, the tangy depth of cultured butter, or the heat-resistance of clarified butter, there’s a butter to suit every purpose. Here’s a look at the most common types and how to use each one.

What is butter?

Butter is made by churning cream until the fat separates from the liquid, known as buttermilk. Most butter is derived from cow’s milk but can also be produced from other mammals such as sheep, goats, buffalo, and yaks.  A study highlights that butter with higher fat content tends to have a softer texture and more intense yellow color. This study also notes that variations in fatty acid composition can influence the firmness and spreadability of butter. Factors such as fat content and salt addition affect the quality, flavor, and functionality of butter. 

• Butter contains about 80% fat, giving it a rich texture and taste.
• It’s an essential ingredient used for everything, from frying to making sauces.

Complete Guide to Types of Butter

I used to grab any butter off the shelf, thinking they were all the same until I started cooking more. Some butters are for pastry, sauces, and spread, each type brings a difference to the table. This guide breaks down the options you can pick for the right recipe. 

Unsalted butter

Unsalted butter is made from fresh cream without any added salt, offering a pure and creamy taste. I prefer using this in my recipes to have full control over the seasoning ensuring the final dish isn’t salty. Additionally, unsalted butter is often fresher than its salted counterpart, as salt acts as a preservative in extending butter shelf life.  

• It is ideal for baking cakes, pastries, and cookies to control salt levels. 
• It is also great for sauteing and homemade sauces where salt addition is delicate.

Salted butter

Salted butter is made by adding salt to fresh cream during the churning process, resulting in a rich creamy savory flavor.  Manufacturers typically add about 1/4 teaspoon of salt per 1/2 cup of salted butter. The salt not only enhances the taste but also prolongs the shelf life of the butter. I love slathering it on warm bread straight from the oven where it balances the richness. From experience, it’s not always the best choice for baking as it could alter the taste balance.

• Use it for quick flavor boosts on bread, roasted vegetables, grilled meats, or mashed potatoes.
• Avoid using it in baking unless a recipe specifically calls for it.

Salted butter is a great all-purpose choice, but its salt content means adjusting the seasoning in your recipes is a must. Keep it in the fridge for everyday use.

Cultured butter

Cultured butter is made by adding live bacterial cultures to pasteurized cream, allowing it to ferment before churning. This fermentation imparts a tangy, complex flavor and a creamier taste compared to regular butter. In my experience, its richness makes it suitable for baking, making pastries flakier and tender crumb texture. 

• Its lower moisture content makes it ideal for the crispier texture of pastries and sauteed dishes. 
• Its flavor pairs well with sourdough and hearty baked goods.

Clarified butter or ghee

Clarified butter is made by gently heating to separate and remove water and milk solids, leaving pure butterfat. Ghee is a clarified butter known in Indian cuisine.  I vividly recall the first time I used ghee in traditional Indian food, the aroma filled my kitchen and the bread delightful crispiness of bread was achieved. 

• The high smoke point makes it great for frying and sauteing.
• Ghee is used for dishes that require intense heat without burning like searing meats or vegetable stir-fry.
• Adds a nutty flavor to both savory and sweet dishes like curries and roasted vegetables.

Ghee is virtually lactose-free, making it suitable for those with lactose intolerance. Its high concentration of fat-soluble vitamins, such as vitamins A, D, and E, contributes to its nutritional value. This enhances flavor and offers functional benefits to culinary ideas. 

Specialty butters

Specialty butters offer unique textures and flavors, perfect for enhancing specific dishes. From the rich creaminess of European-style butter to the light spreadability of whipped butter, these options bring something special to your kitchen.

European-style butter

European-style butter has a higher butterfat content making it perfect for pastries like pie and croissant.  The USDA sets the minimum butterfat content for butter at 80%, while the EU requires butter to contain between 82% and 90% butterfat with a maximum of 16% water. This means European-style butter has a higher fat content than standard American butter, resulting in a richer texture and flavor. I started using European-style butter in making pies, I was amazed at how much easier it was to work with. 

• Ideal for pastries, croissants, and other baked goods.
• Elevates the flavor of sauces and spreads.

Whipped butter

Whipped butter is regular butter that has been aerated by incorporating air, resulting in a lighter, fluffier texture. This process increases its volume, making it easier to spread, especially on delicate items like fresh bread or pastries. Due to added air, whipped butter has fewer calories compared to regular butter which is beneficial if you are calorie-conscious. 

• Excellent for bread baskets and pancakes.
• It is not suitable for baking due to its lower density.

Whipped butter is a light and convenient option for many recipes, especially when easy spreading and lower calorie content are preferred.

Vegan butter alternatives

Vegan butter substitutes are plant-based spreads designed to replicate the taste and texture of traditional butter. It is crafted from oils such as avocado, coconut, or palm kernels, catering to vegan diets and individuals with dairy allergies. Experience taught me that with the right techniques, vegan butter can seamlessly integrate into classic recipes. Plant-based butter offers a nutrient-rich alternative to dairy butter, providing healthy unsaturated fats, essential fatty acids, and key minerals like zinc, calcium, and magnesium.

• Perfect for dairy-free baking and cooking.
• Comes in spreads and sticks, just like regular butter.

Margarine is a butter substitute made from vegetable oils, such as soybean, sunflower, or palm oil, making it typically vegan. It’s blended with water, salt, and sometimes other ingredients like emulsifiers and preservatives. Created as a cheaper alternative to butter, margarine has a similar texture, though its flavor is often less rich. It’s commonly used for spreading, baking, and frying. Additionally, some margarines are fortified with vitamins to provide extra nutritional benefits.

“I love using European butter like Kerrygold while cooking. It has a higher butterfat content and less water than regular butter, making everything from pastries to sauces richer, creamier, and downright indulgent. I use it anytime I am baking something flaky! Totally worth the splurge.”

— Shruthi Baskaran-Makanju, Urban Farmie

Guide to Cooking with Butter

Butter’s rich flavor makes it a staple in both sweet and savory dishes, but knowing how to use it properly can elevate your cooking. 

• With a smoke point of around 350°F, butter burns more easily than oils like vegetable (400°–450°F) or olive oil (390°–470°F). 
• For high-heat cooking, many chefs use a neutral oil for frying or sautéing, then finish with butter to add depth and richness.

If you’ve ever overwhipped cream to the point of separation, you were already halfway to homemade butter—just strain out the buttermilk, and you’re left with fresh, spreadable goodness.

Guide to Choosing the Right Butter

Choosing the right butter can significantly enhance your cooking and baking. You’ll notice a remarkable difference in flavor and texture by matching the type of butter to your dish.

• Baking: Use unsalted butter for precise control over flavor.
• High-heat cooking: Opt for clarified butter or ghee to avoid burning.
• Everyday use: Keep salted butter for spreading and simple sautes.
• Special occasions: Try European-style butter for rich, decadent recipes.

Bottom Line on Guide to Butter

I’ve worked on different types of butter, from rich to nutty, aromatic golden slabs, but the best choice always depends on what you are making. If you are baking bread and pastries, cooking on high heat, or just for everyday cooking, each butter has its place. The more experiment, the more you’ll realize that butter isn’t just a basic ingredient—it’s the foundation of flavor. Find the best one that fits your dish, and you’ll never look at the butter the same way again.