Is there any difference in white butter to regular butter other than color? I saw a recipe that calls for unsalted white butter of high quality. Where would I find this?

TIA

I talked with a wholesale supplier of gourmet items about this. He said that the higher fat content of butter, the more yellow it is. European butters are higher in content than American butter. I've looked everywhere for "white butter" but haven't been able to find it yet!

I've wondered about this too. I have never seen white butter. I wonder if you can make your own, using whipping cream, and over whip it until it turns into butter. I have no idea if this would work, anyone know?

Check the ingredients in your butter on the package. Sometimes manufacturers will add Amaretto for color. It should just say "Cream (derived from milk)" for unsalted. Or for salted butter: "Cream (derived from milk) and salt.

land o lakes is way whiter then store brands .... just an FYI it's white... most companies add color to the butter because it makes it more "appealing' to us as consumers but home made butter is usually very close to white.

I just did a search for you and thought this would give you some insight to the difference butter colors.
http://en.wikibooks.org/wiki/Cookbook:Butter

www.mullerslanefarm.com/butter.html

hope this helps you out.

Forgot to add: I grew up on a farm. We had a Jersey cow and made our own dairy products. Well, yummy stuff until my Momma said we were all getting too fat!! So we retired our Jersey to a Retirement County Living home for cows, and skinny we all got again!

However, I did NOT know that the color of our butter was based on what our cow ate!!!

I only use white margarin in my baking...i buy it at my local cake supply store. It is sold in 1 pound blocks.

I've read here on CC that you can buy it at health food stores but I've never looked for it there .... yet.

I also use white margarine in my baking since it is only for family and friends because here in Quebec margarine is not allowed to be sold colored because the dairy industry was complaining that they were losing money on real butter as a lot of people couldnt tell the difference so now we only have white and I just add butter flavouring.

I am a Wisconsin dairy farm girl.........and it all depends on what the cows eat..........in the summer and fall, when butter is made, it will be more of a yellowish color, because the cows eat fresh hay and corn, and in the winter and spring months, they eat feed that has been stored and loses it's color, therefore more white colored butter. My BC icing is always an ivory color, because I use 1/2 butter 1/2 shortening...........