The Best Butter You Can Buy At The Grocery Store

Butter is having a moment. No longer just a bit player in baking or a back-of-fridge standby, it’s taking center stage — whipped into sculptural boards, swirled into pastas, slathered generously on crusty bread. And yet, most of us still toss the same familiar yellow box into our grocery carts week after week. What actually makes a butter “better,” and which store-bought slabs are worth the splurge?

To find out, we talked to chefs, cheesemongers and cookbook authors obsessed with butter — not just for the flavor, but for the science and soul behind it. We asked about butter for cooking, baking, and simply slathering on a piece of toast. What we discovered: Great butter isn’t about branding. It’s about butterfat, culture (literally) and how it performs on your toast and in your pan.

First, let’s break down the basics: Most American butter is made from sweet cream, which means it’s churned from pasteurized fresh cream and tastes clean and mild. Cultured butter, on the other hand, is made by fermenting cream with lactic acid bacteria before churning. The result? A richer texture and a slightly tangy, more complex flavor — like the difference between milk and crème fraîche.

“Cultured butter has a much more pronounced buttery flavor than sweet cream butter,” said John Montez, a certified cheese professional through the American Cheese Society and training manager at Murray’s Cheese. “It has a slight tang … and when butter is the star of the show [like spread on a crusty baguette], for me it has to be cultured.”

David Joachim, author of more than 50 cookbooks including the ”Food Substitutions Bible,” agrees: “It’s like yogurt for your butter. That fermentation produces more complex flavor compounds — it’s just more interesting.”

He added that European butters, which are often cultured, also tend to have higher butterfat content (around 82–85%) compared to most American butters, which are closer to 80%.

Butterfat is the creamy good stuff that gives butter its richness and spreadability. More fat means less water, and that matters for every application — for flakier pastries, smoother sauces and better browning. “Higher-fat butters are great for baking because you get better aeration when creaming,” Joachim explained. “They’re richer, softer and more flavorful.”

That’s part of the reason why even basic recipes can taste restaurant-level amazing with the right butter. “I love nothing more than a bowl of buttered noodles with garlic,” Montez shared. “Just a big pat of salted, cultured, grass-fed butter stirred in at the end — simple buttery heaven on earth.”

Butterfat content isn’t always front and center on the label — or listed at all. If it’s not shared, the style can offer a clue: words like “European-style” or “cultured” typically mean a higher fat content. But for the real number, you may need to check the brand’s website or nutrition panel and do a little math (less moisture and milk solids = more butterfat). A standard tablespoon of butter weighs about 14 grams. If the total fat is listed as 11 or 12 grams, it’s a higher-fat butter (roughly 82–86% butterfat). If it’s closer to 10 grams, it’s likely lower fat (the standard 80%, the American minimum).

So which brands do butter pros actually reach for?

“Kerrygold can’t be beat for grass-fed Irish butter,” Montez said. “Vermont Creamery also makes an excellent salted cultured butter, and I always go for local if I can,” for any and every occasion.

Sheana Davis, culinary educator and author of Buttermonger, has a few more favorite finds for savoring on bread or radishes, or putting to use in her recipes: “Clover and Straus Family Creamery are both fantastic. Mary’s makes a really lovely cultured butter — and even a butter toffee from it.” Joachim adds Vital Farms to the list. “It’s 83% butterfat, super flavorful and widely available. It’s lovely on bread.”

Joachim has also noticed a butter trend on the rise: “There are more flavored butters and compound butters in grocery stores now — truffle, lemon, herb,” Joachim said. “You don’t even have to make them yourself anymore.” Compound butter is simply butter that’s been mixed with added ingredients like herbs, citrus zest, garlic or spices to boost flavor. It’s an easy way to finish a steak, brighten vegetables or elevate a slice of toast. Making your own is simple: start with softened unsalted butter, stir in your favorite flavorings, then shape it into a log using parchment paper and chill. Slice off a round whenever your food needs a little something extra.

Here’s the thing: not every butter needs to be a $9 golden brick. There’s still a place for a humble house brand — especially in high-heat sautéing or baking where butter flavor isn’t the star. “A supermarket butter, even a private label, is going to work fine for everyday cooking,” Joachim noted. “But when the butter really matters — like on a baguette or finishing a steak — I go for the good stuff.”

One tip from Davis: avoid tub-style or whipped butters for baking. “They’re often full of air or water, which throws off recipes,” she said. And whatever you buy, check the date. “Butter can be frozen, but it absorbs odors easily. Always seal it tightly or store it in a butter dome on the counter for easy spreading.”

Reading a butter label can feel like decoding a dairy mystery. Here’s what to look for:

• Cultured = fermented for deeper flavor
• Grass-fed = typically richer in color and nutrients
• European-style = usually cultured and higher in butterfat
• Salted vs. unsalted = salted is great for spreading or finishing, unsalted is better for baking. Chefs often choose unsalted, as they can add salt themselves, and better control the amount.

“The best clue is if it says ‘cultured’ and ‘grass-fed’ right on the front,” Montez said. “Those are always good signs.”

Perhaps the biggest misconception about butter? That it’s bad for you. “A good grass-fed butter is actually full of healthy fats,” Montez said. “That ‘fat is evil’ thinking is outdated.”

Davis agreed. “Butter is a healthy, whole food in moderation. It’s not something we need to fear.” And Joachim, who once wrote for health magazines in the low-fat ’90s, adds: “Fat gives food flavor. I’d rather go for a bike ride than skip butter on my toast.”

If you’re still skeptical, Davis has the ultimate butter moment: a crusty baguette, a generous slab of fresh cultured butter, and maybe a few spring radishes. “It’s about as good as it gets.”