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.

Flaky Pie Crust

Want to know the secret for making the flakiest, tastiest pie crust? It all starts with real butter. When you use cold bits of real butter in your dough, the water content is released into the pie crust as steam when you bake it, creating golden pockets of flaky layers that taste just as good as they look.

Butter

The water content in real butter creates pockets of air while baking, giving the final pie crust a flaky, airy texture and a rich, buttery flavor.
Flat, rubbery pie crust made with margarine

Margarine

Margarine is made up of vegetable oils, which create a flat, rubbery texture. Lacking the richness that butter has, margarine provides an artificial chemical-like flavor in the final product.
Flat, tough pie crust baked with plant-based spread

Plant-Based Spread

Plant-based spreads contain more oils and water, giving the pie crust a flat, tough texture. While butter gives a warm, rich smell and flavor, plant-based spreads smell and taste like chemicals and additives.
Crispy, tough pie crust baked with coconut oil

Coconut Oil

Coconut oil’s lower melting point causes the crust to bake faster, resulting in a crispy, tough texture. Since coconut oil does not contain much flavor, a finished pie crust is left flavorless and dry.