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Unsalted Butter

For everyday cooking and baking, which unsalted butter is best? We tested seven supermarket products to find a new favorite.

Top Picks

WINNER

Challenge Unsalted Butter

See Everything We Tested

What We Learned

In the test kitchen, we go through 30 to 40 pounds of unsalted butter a week as we bake cakes and cookies, make frostings and pancake batter, and cook pan sauces, roast chicken, and sautéed vegetables. We use unsalted butter almost exclusively because the sodium level of the salted stuff can vary and we prefer to control the seasoning of our food.

But which unsalted butter is best? A few years ago, we decided it was Plugrá, a high-fat product with a luscious texture. At almost $12 a pound, though, it's expensive. Although Plugrá is sometimes worth the splurge, we wanted a butter that was affordable and convenient for everyday use.

We assembled seven national top sellers, priced from $4.49 to $7.58 per pound. Two were cultured, which means that flavorful bacterial cultures were added during production, and one of these butters was imported from Europe. The rest were domestic “sweet cream” butters. All were purchased in the user-friendly format familiar in America: individually wrapped ¼-pound sticks, sold in packs of two or four. All but one product had measurement markings right on the sticks; the outlier had markings on the box. Tasters sampled the butters in three blind tastings: plain, in pound cake, and in sugar cookies.

Understanding a Complex Process

To better understand our lineup, we first looked at how butter is made. Although it can be churned by hand, our butters were all made using industrial equipment. According to Better Butter (2012), a technical manual by Robert Bradley of the University of Wisconsin's Center for Dairy Research, it looks something like this: A tanker truck of cream arrives at the factory. The cream is tested and pasteurized. It's then tempered, a complicated process of raising and lowering the temperature that alters the structure of the cream's fat globules so the cream can be churned more effectively. In the production of cultured butter, the bacterial cultures are added at this point.

Next, during churning, the cream crashes down on itself with enough force to burst the membranes that surround the fat globules and help keep them separate. The bits of fat begin to clump together, eventually forming a solid mass of butter. The liquid (now buttermilk) is drained, and then the butter is rinsed. At this point, additional ingredients may be added, including preservatives such as salt for salted butter and lactic acid for most unsalted butters. The butter is “worked,” or kneaded, to incorporate the salt or lactic acid and to remove moisture. Once it's cohesive and has the desired moisture level, it is portioned and packaged.

It's a Good Time for Butter

We were pleased with the quality of the butters...

Everything We Tested

Recommended

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

Reviews you can trust

The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.

Kate Shannon

Kate is Deputy Editor of ATK Reviews. She attended BU's culinary program and has worked as a cheesemonger and line cook.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.