The Best Kind Of Butter For Baking, According To Experts

Tomekbudujedomek via Getty Images Think twice before you dump that butter in the bowl! The benefits of baking with European-style butter “European butters improve the quality and consistency of your baked goods,” said chef Adam Finzel, the sous chef at Willa’s in Tampa, Florida. It’s the only butter I use at work and at home.” Kara Enache, the pastry chef at Florida’s Black Bear Bread Co., also prefers it: “It is more pliable and easier to work with, and European-style butter also creates a much bolder flavor without having to use copious amounts. “You automatically work more layers into your dough and then you have a great crust ― it’s the process of making croissants, but in pie dough.” The benefits of baking with American-style butter Hilary Lamont, pastry chef at North Carolina’s Asheville Proper, has opinions. There’s no extra solids like with butter.” Husk Nashville pastry chef Rachel Rathgeb added: “Oil acts much differently in recipes than butter because it is a liquid at room temperature vs. a solid.