Is Fancy Butter Worth the Hype? Baking with Expensive Butter
Butter. It’s the bedrock of so many incredible baked goods. From flaky croissants to melt-in-your-mouth cookies, butter’s rich flavor and unique fat structure play a crucial role in texture and taste. But have you ever stopped to consider the *type* of butter you’re using? In recent years, a wave of ‘fancy’ butters has hit the market, boasting artisanal production methods, higher fat content, and distinct flavor profiles. But are these premium butters really worth the splurge, or is it all just clever marketing? Let’s dive into the world of expensive butter and explore whether it truly elevates your baking game.
## What Makes Butter “Fancy”?
Before we delve into baking experiments, let’s define what exactly constitutes a ‘fancy’ or ‘expensive’ butter. These butters typically distinguish themselves through several key factors:
* **Fat Content:** Most standard American butter contains around 80% butterfat, the legal minimum. Many European-style butters, and even some American artisanal versions, boast a higher butterfat content, often ranging from 82% to 86% or even higher. This higher fat content translates to richer flavor and a more tender crumb in baked goods.
* **Production Methods:** Fancy butters often employ traditional churning methods. Some are cultured, meaning they’re made from cream that has been inoculated with beneficial bacteria and allowed to ferment for a period of time. This culturing process adds complexity and a tangy depth of flavor. Others are made in small batches using specific breeds of cows and feeding practices, resulting in unique flavor nuances.
* **Origin:** Similar to wine, the origin of the butter can significantly impact its flavor. Butter made from cows grazing on lush, grassy pastures during specific seasons will have a distinct flavor profile compared to butter from cows fed primarily grain. European butters, particularly those from regions known for their dairy farming, often command higher prices due to their perceived superior quality and strict production standards.
* **Flavor Enhancements (Sometimes):** While not always the case, some fancy butters incorporate flavor infusions like sea salt, herbs, or even truffles. These flavored butters can add a unique twist to your baking, but they are a separate category from naturally flavorful, high-quality butter.
## The Contenders: A Butter Showdown
To truly assess the impact of fancy butter on baking, it’s essential to compare it against standard butter in a controlled experiment. Here’s a breakdown of common types of butter you might encounter:
* **Standard American Butter (Salted & Unsalted):** The workhorse of the baking world. Widely available and relatively inexpensive, it typically contains 80% butterfat.
* **European-Style Butter (Salted & Unsalted):** Often contains 82-86% butterfat and is known for its richer flavor. Brands like Kerrygold are widely available in most supermarkets.
* **Cultured Butter (Salted & Unsalted):** This butter undergoes a fermentation process, resulting in a tangy, almost cheese-like flavor. Look for brands like Vermont Creamery or Straus Family Creamery.
* **Artisanal Butter (Salted & Unsalted):** Small-batch butters from local farms or producers often boast the highest quality and most unique flavor profiles. These can be harder to find and are typically the most expensive.
## Baking Experiments: Putting Fancy Butter to the Test
To determine whether the investment in fancy butter is worthwhile, we’ll conduct a series of baking experiments, comparing the results using standard American butter, European-style butter, and cultured butter. We’ll focus on recipes where butter plays a prominent role, allowing its flavor and texture to shine.
**Experiment 1: Chocolate Chip Cookies**
* **The Hypothesis:** Higher butterfat content will lead to a chewier, more tender cookie with a richer flavor. Cultured butter will add a subtle tang that complements the chocolate.
* **The Recipe:** A classic chocolate chip cookie recipe. We’ll keep all ingredients consistent except for the butter.
* 1 cup (2 sticks) unsalted butter, softened (divided into three batches: Standard American, European-style, Cultured)
* ¾ cup granulated sugar
* ¾ cup packed brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 2 cups chocolate chips
* **The Method:**
1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. *Important: Cream each butter type separately in different bowls to avoid cross-contamination.*
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the chocolate chips.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until golden brown.
9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
* **The Results:**
* **Standard American Butter:** The cookies were good, with a classic chocolate chip cookie flavor and slightly crisp edges. The texture was a bit drier compared to the other two.
* **European-Style Butter:** The cookies were noticeably chewier and more tender. The flavor was richer and more buttery. The higher fat content created a more decadent experience.
* **Cultured Butter:** The cookies had a subtle tang that added complexity to the flavor. The texture was similar to the European-style butter cookies, but with a slightly more nuanced taste. Some tasters found the tanginess delightful, while others preferred the classic flavor of the European-style butter.
**Experiment 2: Croissants**
* **The Hypothesis:** The higher fat content of fancy butter will create flakier, more flavorful croissants with a richer, more golden color.
* **The Recipe:** A basic croissant recipe, focusing on the lamination process where butter is layered between dough to create flaky layers. This is a time-consuming recipe, so plan accordingly.
* *For the Dough:*
* 4 cups (500g) all-purpose flour, plus more for dusting
* ¼ cup (50g) granulated sugar
* 1 teaspoon (6g) salt
* 1 packet (7g) active dry yeast
* ¾ cup (180ml) lukewarm water
* ½ cup (120ml) cold milk
* 4 tablespoons (55g) unsalted butter, melted
* *For the Butter Block:*
* 1 ¾ cups (400g) cold unsalted butter (divided into three batches: Standard American, European-style, Cultured)
* *Egg Wash:* 1 large egg beaten with 1 tablespoon milk
* **The Method:**
1. *Make the Dough:* In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, salt, and yeast. Add the lukewarm water, cold milk, and melted butter. Mix on low speed until a shaggy dough forms.
2. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. Form the dough into a ball, lightly coat with oil, and place in a bowl. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
3. *Prepare the Butter Block:* While the dough is chilling, prepare the butter block. On a lightly floured surface, place the cold butter (one type at a time for each batch of dough) between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8-inch rectangle. Ensure the butter remains cold and pliable, but not melted. Wrap tightly in plastic wrap and refrigerate until firm, but not frozen.
4. *Lamination:* On a lightly floured surface, roll out the chilled dough into a 12×16-inch rectangle. Place the chilled butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, creating a ‘book fold’. Pinch the edges to seal the butter inside.
5. Gently roll out the dough into a 12×16-inch rectangle again. Fold the dough in thirds, like a letter. This is the second ‘single fold’. Wrap in plastic wrap and refrigerate for at least 1 hour.
6. Repeat the rolling and folding process two more times, refrigerating for at least 1 hour between each fold. This creates the layers of butter and dough that result in the flaky texture.
7. *Shaping and Baking:* After the final chilling, roll out the dough into a large rectangle about ¼ inch thick. Using a sharp knife or pizza cutter, cut the dough into long triangles. Gently stretch each triangle and roll it up from the base to the point, forming a croissant shape. Place the croissants on a baking sheet lined with parchment paper, leaving space between each. Cover loosely with plastic wrap and let rise in a warm place for about 1-2 hours, or until doubled in size.
8. Preheat oven to 375°F (190°C). Brush the croissants with the egg wash. Bake for 18-22 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack before serving.
* **The Results:**
* **Standard American Butter:** The croissants were flaky, but the flavor was less pronounced. The color was a lighter golden brown.
* **European-Style Butter:** The croissants were significantly flakier and had a richer, more buttery flavor. The color was a deeper, more appealing golden brown. The lamination process was also slightly easier due to the higher fat content, which made the butter more pliable.
* **Cultured Butter:** The croissants had a subtle tang that added a unique dimension to the flavor. The flakiness was comparable to the European-style butter croissants. Some tasters loved the tang, while others preferred the classic buttery flavor of the European-style butter.
**Experiment 3: Buttercream Frosting**
* **The Hypothesis:** The flavor of the butter will be more pronounced in buttercream frosting, making the quality of the butter even more important. Cultured butter will add a subtle tang that can complement certain flavors.
* **The Recipe:** A simple American buttercream recipe.
* 1 cup (2 sticks) unsalted butter, softened (divided into three batches: Standard American, European-style, Cultured)
* 4 cups (480g) powdered sugar
* ¼ cup milk or heavy cream
* 1 teaspoon vanilla extract
* **The Method:**
1. In a large bowl, beat the softened butter until light and fluffy. *Important: Beat each butter type separately in different bowls to avoid cross-contamination.*
2. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
3. Add the milk or heavy cream and vanilla extract. Beat on medium speed until smooth and creamy.
* **The Results:**
* **Standard American Butter:** The buttercream was sweet and creamy, but the butter flavor was relatively neutral.
* **European-Style Butter:** The buttercream had a much richer, more pronounced butter flavor. The texture was also slightly smoother and more luxurious.
* **Cultured Butter:** The buttercream had a subtle tang that added a unique complexity to the flavor. This worked particularly well when paired with flavors like citrus or berries. However, it might not be ideal for all applications, as the tang can overpower more delicate flavors.
## The Verdict: Is Fancy Butter Worth It?
After conducting these baking experiments, the answer isn’t a simple yes or no. It depends on several factors, including your budget, the recipe, and your personal preferences.
**When Fancy Butter Makes a Difference:**
* **Recipes Where Butter is the Star:** In recipes like croissants, shortbread, or buttercream frosting, where the butter flavor is prominent, using a high-quality butter can make a significant difference. The richer flavor and smoother texture will elevate the final product.
* **When You Want to Impress:** If you’re baking for a special occasion or want to create a truly exceptional dessert, using fancy butter can add a touch of luxury and sophistication.
* **When You Appreciate Nuance:** If you enjoy exploring different flavor profiles and appreciate the subtle nuances that different butters can offer, experimenting with artisanal and cultured butters can be a rewarding experience.
**When Standard Butter is Perfectly Fine:**
* **Recipes with Strong Flavors:** In recipes with strong flavors like chocolate, spices, or nuts, the subtle differences between standard and fancy butter may be less noticeable. Standard butter will work perfectly well in these cases.
* **Budget Constraints:** Fancy butter can be expensive, so if you’re on a tight budget, standard butter is a perfectly acceptable alternative. You can still create delicious baked goods without breaking the bank.
* **Everyday Baking:** For everyday baking, standard butter is a reliable and cost-effective choice. It’s a great option for cakes, muffins, and other treats where the butter flavor is not the primary focus.
## Tips for Using Fancy Butter in Baking
* **Soften Properly:** Always soften your butter to room temperature before using it in baking. This will ensure that it creams properly with the sugar and creates a smooth, even batter. This is especially important for high-fat butters, as they can be more prone to being cold and hard.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, resulting in a tough baked good. Mix until just combined, especially after adding the dry ingredients.
* **Adjust Recipes if Necessary:** If you’re using a particularly high-fat butter, you may need to slightly reduce the amount of liquid in your recipe to compensate. Start with a small reduction and adjust as needed.
* **Taste Before You Bake:** If you’re using a cultured butter, taste it before you bake with it to ensure that you like the flavor. The tanginess can vary depending on the brand and batch.
* **Consider Salt Content:** Be aware of the salt content of your butter. If you’re using salted butter, you may need to reduce the amount of salt in your recipe accordingly.
* **Experiment and Have Fun!** The best way to determine whether fancy butter is worth it for you is to experiment and see what you think. Try different types of butter in your favorite recipes and see how they affect the flavor and texture. Baking should be a fun and rewarding experience, so don’t be afraid to try new things.
## Where to Find Fancy Butter
* **Specialty Grocery Stores:** Stores like Whole Foods Market, Trader Joe’s, and specialty cheese shops often carry a wide selection of fancy butters.
* **Local Farmers Markets:** Farmers markets are a great place to find artisanal butters from local farms and producers.
* **Online Retailers:** Many online retailers sell a variety of fancy butters, including Amazon and specialty food websites.
## Conclusion
Ultimately, the decision of whether or not to use fancy butter in your baking is a personal one. There’s no right or wrong answer. By understanding the factors that differentiate fancy butters from standard butter, and by conducting your own baking experiments, you can determine whether the investment is worthwhile for you. So go ahead, indulge in a little fancy butter and see what happens. You might just discover your new favorite ingredient. Happy baking!