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Need serious help with KIND of BUTTER you use for BUTTERCREAM! Would Danish work?

post #1 of 5
Thread Starter 

Ok, so this is the story!

I have always used a specific brand of local butter for my buttercreams and now, suddenly this brand is Unavailable all over the city and I am stuck with Lurpak, which is kind of a danish butter!!

I have no idea if Danish butter would work for buttercream and cakes!!!

Any help would be appreciated!!

post #2 of 5

Here's the scoop on butter in most countries:

 

The water content is regulated.  There must be at least XX% butterfat present.  So technically any brand of butter will work if you were using a "normal" creamery butter.

 

Here's what may differ from creamery to creamery: some butter is made from sweet cream, and some is made after a culture is added to give the butter a tangy acidic flavour. You want the "sweet cream" butter to prevent the cheesy taste.

 

If you were using a high-fat butter, then you must find another high-fat butter.

post #3 of 5
Thread Starter 

Thanks so much for the reply!!

How could I know how much fat they have.

On the one I have it's written 80% milk fat! is that it?

post #4 of 5
Quote:
Originally Posted by neda_la View Post

 

On the one I have it's written 80% milk fat! is that it?

Yes.  So any reputable brand of unsalted "sweet cream" butter will work fine. Look at the list of ingredients--if it says "culture", skip that brand.

 

What you can do is taste the butter on a piece of bread--if it has a cheesy taste, do not use that brand for baking.


Edited by BakingIrene - 1/20/13 at 7:43am
post #5 of 5

The only reason I don't use Lurpak is because of the price!!!  But it's a lovely butter!

 

I do use Lurpak unsalted if I want a very pale IMBC, because it's the palest brand of butter.

Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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