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.

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Vegetable & Canola Oil

Vegetable & Canola Oil

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

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Coconut Oil

Coconut Oil

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

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Non-Dairy Spreads

Non-Dairy Spreads

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

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Shortening

Shortening

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

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Avocado Oil

Avocado Oil

Imparts a distinct, undesirable flavor, particularly in baking.

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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.

Shortcakes

Shortcakes are delightful when they’re rich in flavor and have pillowy, flaky textures, pairing perfectly with fresh strawberries and whipped cream. Compare how different fats yield different shortcakes.

Butter

Real butter delivers a soft, light, flaky and pillowy texture because the water content creates steam while baking. It also adds an unrivaled rich, buttery flavor.
Since margarine is made up of vegetable oils, it lacks attributes needed for proper aeration, making a denser shortcake.

Margarine

Since margarine is made up of vegetable oils, it lacks attributes needed for proper aeration, making a denser shortcake. The bake’s aroma is also off-putting, and it tastes artificial and oily.
Plant-based spreads lack the rich flavor of butter, and their high oil and water content result in shortcakes with a dense texture and slight aftertaste.

Plant-Based Spread

Plant-based spreads lack the rich flavor of butter, and their high oil and water content result in shortcakes with a dense texture and slight aftertaste.
Because it’s 100% fat, coconut oil makes shortcakes spread out while baking, creating bakes that are flat, crumbly and dry with a prominent coconut flavor.

Coconut Oil

Because it’s 100% fat, coconut oil makes shortcakes spread out while baking, creating bakes that are flat, crumbly and dry with a prominent coconut flavor.