Butter is Better

It’s pure, natural and adds rich, full flavor and superior performance benefits. When it comes to cooking, baking or spreading, butter is the best choice. Here’s why.
Margarine

Margarine

Unlike butter, it’s highly processed and full of artificial ingredients.

Compare to butter

Olive Oil

Olive Oil

Compared to butter, olive oil has more fat and delivers less flavor versatility.

Compare to butter

Vegetable & Canola Oil

Vegetable & Canola Oil

Butter is lower in fat and calories and adds more flavor than vegetable and canola oil.

Compare to butter

Coconut Oil

Coconut Oil

Has a permeating flavor and doesn’t perform well in baking compared to butter.

Compare to butter

Non-Dairy Spreads

Non-Dairy Spreads

Unlike butter, these are highly processed and filled with artificial ingredients.

Compare to butter

Shortening

Shortening

This is another highly processed fat that adds very little flavor.

Compare to butter

Avocado Oil

Avocado Oil

Imparts a distinct, undesirable flavor, particularly in baking.

Compare to butter

See The Difference Butter Can Make

They say seeing is believing. And because the internet has yet to provide us with a way to help you taste the difference, we figured we might as well show you. Take a look at the ways butter is better for your cooking, baking and every day enjoyment.

Buttercream

Smooth and creamy, buttercream adds a richness to cupcakes, cakes, cookie sandwiches and more. Right in the name – buttercream is made best with real butter. Compare how different fats used to make buttercream produce different outcomes.

Butter

A key ingredient to delectable buttercream, real butter gives buttercream its structure, helping it hold its shape during piping and decorating. It also is essential to create buttercream’s ideal taste, cutting some of the sweetness from the sugar, all while delivering full, rich flavor.
How To Make Buttercream
Flattened, deflated buttercream made with margarine

Margarine

Margarine greatly impacts the structure of the standard traditional buttercream, creating a flattened, deflated appearance when piped, as it does not hold its shape well. This also impacts mouthfeel and taste, as it is less rich.
Lumpy buttercream lacking structure, made with plant-based spread

Plant-Based Spread

Plant-based spreads often contain many artificial ingredients which create frostings that lack in structure and can appear lumpy when piped. Plant-based spreads can also produce undesirable off-notes that lean more artificial.
Thick, difficult to spread buttercream made with coconut oil

Coconut Oil

While able to hold its shape slightly better than other substitutes, coconut oil creates an incredibly thick frosting, as it is 100% fat. Since it is not as creamy, this option is more difficult to spread over cakes. It also leaves a slight aftertaste that is more reminiscent of coconut.