Butter vs Margarine

​Before plating your next baking or cooking creations bare in mind the differences and similarities which may just elevate your dish.

American Butter

• 80% Butter Fat
• Commonly Used for Baking, Breadcrumbs, Condiment, Frying, Pasta & Sauces 
• Mild Flavor
• Natural Flavor
• Salted or Unsalted
• Stick Shaped

Amish Butter

• 84% Butter Fat
• Commonly Used for Baking, Condiment, Sauces & Vegetable Cooking
• Creamy
• Log or Wheel Shaped

Clarified Butter

• Commonly Used for Baking, Pan Frying, Popcorn Topping, Sauces, Sauteing & Seafood  
• Higher Smoke Point
• Separated by Butter Fat, Milk & Water

Cultured Butter

• Commonly Used for Biscuits, Pastry, Pie Crusts & Shortbread Baking
• Costly
• Slightly Fermented
• Tangy Flavor

European Butter

• 82% Butter Fat
• Creamy
• Easy to Spread
• Great for European Breads, Pie Crusts, Pound Cakes & Shortbread Cookie Baking
• High in Beta Carotene
• Smooth Sauces

Ghee

• Best for High Temperature Cooking
• Clarified Butter
• Great for Baking (Caramelizing & Shortbread), Frying & Sauteing 
• Origin of India
• Substitute for Butter or Oil

Goat Butter

• Creamy
• Enhancement to Gratins, Shrimp, Turkey Basting & Vegetables 
• Great for Cakes, Cookies & Dough Baking
• Melts Easily
• Slightly Nutty & Tangy Flavor

Grass Fed Butter

• Buttery Taste
• Healthier Option
• High in Beta Carotene
• Rich in Omega 3 Fatty Acids
• Source of Vitamin A, D & K2

Irish Butter

• 82% Butter Fat
• Commonly Used for Cakes, Cookies & Pie Crust Baking
• Creamy
• Deep Yellow in Color
• Great for Mashed Potatoes, Pan Sauces & Roasted Vegetables
• High in Beta Carotene
• Meat Condiment Enhancer with Herbs & Spices

Light Butter

• 25% Less Butter Fat
• Condiment on Breads & Vegetables
• Easily Spreadable
• Great for Apple Crisp, Carrot Cake Frosting & Salmon Dishes
• Not for Baking Purposes

Margarine

• Commonly Used for Cakes, Cookies
• Easily Spreadable 
• Great for Buttercream Frosting, Casseroles, Frying, Pasta Dishes, Popcorn Topping, Rice Dishes, Sauces & Vegetables
• Often Butter Substitute
• Usually Available in Reduced Fat, Soft, Sticks or Whipped

Plant Butter

• Easily Spreadable
• Great for Banana Bread, Cake & Cookie Baking
• Ideal for Dairy Allergy, Lactose Intolerance & Vegan
• Frosting Substitute
• Frying, Pasta Sauces & Roasting

Smen Butter

• Difficult to Find in the USA
• Easily Spreadable
• Great for Meat Searing
• Moroccan Origin
• Popularly Added to Coffee
• Smell Compares to Blue Cheese
• Strong Flavor

Sweet Cream Butter

• Commonly Used for Cookie Baking
• Easily Spreadable
• Great for Pan Browning, Sauces & Sauteing Vegetables
• Salted or Unsalted

Whey Butter

• British Origin
• Commonly Used for Candy Making & Caramel Sauce
• Enhancing Livestock Feed
• Protein Supplement

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