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.

Pancakes

There’s nothing better than waking up with beautifully light and fluffy buttermilk pancakes – which can only be achieved with real butter. Compare how different fats used in the batter of pancakes produce different outcomes.

Butter

Real butter makes for a pillowy and tender pancake with a delightfully buttery taste. With real butter, the batter is just the right consistency – not too thick or thin – spreading the batter better in the pan and allowing for more aeration to add lift to the pancake.
Flat and rubbery pancakes made with margarine

Margarine

Margarine creates a rubberier pancake due to it being made up of vegetable oils, causing the batter to be thicker. The butter also doesn’t spread well and there is a lack of bubbling while cooking in the pan, resulting in a flat pancake.
Close, dense pancakes made from plant-based spread

Plant-Based Spread

Due to their high oil and water content, plant-based spreads create a stodgier pancake batter that bubbles less in the pan, making for a close, dense pancake that’s also lacking in the rich flavor of butter.
Less flavorful and puffy pancakes made with coconut oil

Coconut Oil

Coconut oil is 100% fat, which makes for a much thicker batter. It also doesn’t create the same reaction as butter in the pan – no bubbling and no lacey edges. The pancakes don’t puff up and have minimal flavor.