Professional Baker’s Guide to Butter

What to use, when to splurge, how it changes flavor, texture, and performance

Butter isn’t just “fat” in a recipe—it’s structure, aroma, color, and mouthfeel. Choosing the right style (sweet-cream vs. cultured, 80% vs. 84% fat, salted vs. unsalted, grass-fed vs. conventional, European vs. American) will visibly change lamination lift, cookie spread, cake crumb, buttercream stability, ganache texture, and even shelf life. Below is a practical, chef-level guide to the most common butters you’ll encounter in the U.S. and Europe, why professionals reach for each one, and how to adjust formulas to get consistent results.