Is it a problem that I bought 16 pounds of butter last weekend?

Not in your head, Cindy. American butter can have 15% water.

That's why I look for "european" style butters for, say, shortbread cookies which depend on the butter for their flavor.

 
I use Costco butter, cut in smaller pieces and zap on a lower temp. I've also read that freezing

butter changes the way it works in baked goods. I don't do a lot of baking, so don't know if that's true. I usually have 5-8 lbs in the freezer.

 
interested in seeing the replies

I always use LOL unsalted butter that has been stored frozen in my baked goods. I only bake sporadically but other than pastry crust things are turning out OK. I think the pie dough issue is an operator malfunction but maybe I can start blaming it on the previously frozen butter.

 
Cooks illustrated rates Plugra tops and that's my favorite, but too expensive for everyday use

They rate LOL unsalted very high. I've always frozen butter and never noticed a difference in my baking...and I bake a lot. I only buy unsalted.

 
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