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If I were asked to pick one product to endorse, what would it be?


Hands down. No doubt in my mind. If you want to know what one product I stand behind 100%, it would be Kerrygold Unsalted Pure Irish Butter. You may wonder, "what's the big deal?" When I was selling baked goods, my tag-line for Sara Ran Away with the Spoon was: made with sugar, butter, and love.


Butter matters. It really can make a difference. I promise


Overtime, my baking has evolved, and along with it, so has my choice of butter. When I first started baking in the 80's, margarine was all the rage.I remember some health experts saying that butter wasn't healthy, go with margarine. When butter made a comeback, I switched to Land O'Lakes butter. Easy to buy. Reasonably priced. Got the job done.


As a big fan of the magazine, Fine Cooking, I remember reading about the benefits of baking with European-style butter. I learned that European-style contains more fat, less water, and is creamier overall. Unfortunately, it's more expensive. Bummer!! My local grocery store carried President butter from the UK. I switched to that, and noticed a difference right away.


One day, I couldn't find President butter on the shelf. In its place was Kerrygold. I bought it and was hooked. I later found it at Trader Joe's, for less money than the supermarket, and I was doubly hooked. It's still really expensive. Boo. And yes, I am that person on line, at Trader Joe's, with 12 bars of Kerrygold butter, in my cart. I wish it was something I could buy in bulk. The only bulk option I've seen is for salted Kerrygold butter. Maybe someday.


Let me tell you a little about my friend Kerrygold butter...it's creamy, bakes up gold and beautifully, can be used from fridge without a ton of waiting (it doesn't need to come to room temperature before using), and it doesn't melt or mush the second you touch it. If that's not enough, it changes the texture of many of my batters/doughs. So much so, students have commented, "my dough doesn't look as creamy as yours." It's the butter. It matters. It really does.


The measurements are a little different with European butter. One bar is equal to two sticks of butter (1 cup or 16 tablespoons). Once you remember that little conversion, you're all set.


How about you? Have you tried Kerrygold butter? What is your favorite butter? Share your thoughts, I'd love to hear from you!


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