CopperTree Farms naturally cultured butter is known for it's almost white colour and creamy taste. Perfect for achieving a crisp white buttercream without the need for a whitening agent. Made in Australia with only the best, fresh and natural ingredients.
White Butter, also known as Makhan, is a natural, un-processed version of butter and contains healthy fats. It can be easily made at home with the help of Malai. Buttermilk is a by-product that you get during the process of converting Malai to Makhan.
Challenge unsalted butter
Comes in similar price range or sometimes 20-30 cents lower than Land O Lake, Challenge's unsalted butter is a good choice for general baking purposes too. As shown in the comparison picture, Challenge butter is one of the two lightest shade.
The difference between the color of butter comes down to the cow's diet. Grass-fed cows have a diet rich in betacarotene and the butter produced from their milk will be more yellow. Whereas grain-fed cows lack beta carotene and tend to produce milk that makes a more pale butter.
In Australia the butter is yellow as the cows have been fed out in pasture. Grass although green is very high in the antioxidant called beta- carotene. The beta carotene provides a yellow orange colour and this is what gives us yellow Australian butter. French cows on the other hand are usually grain fed.
“In Australia and New Zealand, the cows are fed on pasture, so their milk contains a yellow-orange pigment called beta-carotene, which makes the butter yellow. In many other countries, especially Europe, the cows are fed on grain, so the colour of the butter is a pale, cream colour.”
When milk or cream is churned, as is required when making butter, the membrane is broken and beta-carotene is released, turning the butter solid yellow. Interestingly, other animals don't store beta-carotene in the same way that cows do, so butter made from sheep's milk or goat's milk is white.
You can use continental butter, its much paler.
Why is lurpak white? Lurpak uses a Lactic culture as opposed to sweet cream. Lactic culture is very pale, giving Lurpak it's creamy white colour.
Best American-Style Butter: Cabot
This slightly higher amount of water (compared to European-style butter) steams in the heat of the oven, puffing up flaky pie crusts, plush cakes, and crispy-edged cookies, making them light, fluffy, and tender.
Land O Lakes® Light Butter contains half the fat and cholesterol of regular butter, and 47% fewer calories, but still brings the full butter flavor.
The level of the natural pigment carotene in milk, derived from the diet of cows, is the strongest determinant in whether butter appears yellow. For areas preferring butter that is more on the yellow side, coloring can be used.
Many professional chefs and bakers will recommend using unsalted butter no matter what you're making, so that you have better control over seasoning and since the salt content varies among salted butters.
You'll find that some butter options, like Irish butter and cultured butter, have a rich yellow color; these options aren't suitable if you want a very vibrant white. However, many American-style butters (think Land O Lakes or Challenge) are a bit paler. Stick with these for bright white buttercream.
Bordier. France's Bordier is often considered by many in the culinary world to be among the best butter brands on the market. This is because of Bordier's determination to return to traditional methods, where the butter is kneaded by hand on a wooden table instead of being processed with factory equipment.
Grass-fed cows absorb beta-carotene through their diet and store it in their fat. While all butter is naturally yellow, Irish butter is noticeably more yellow, thanks to those rolling green hills.
Our Lurpak® butter process begins with roughly 20kg of whole Danish milk to make every 1kg of butter. The most valuable and flavoursome part of the milk – the cream – is carefully "ripened" before the butter making process.
Make sure your butter is at room temperature before making your frosting. Set a timer and beat your butter for a full 2 minutes before adding in any other ingredients. This lightens the color of the butter and creates the perfect white base for your frosting.
The major difference between market sold yellow butter and white butter is the nutrient value. While yellow butter contains excess salt, trans fats, sugars and colouring agents, white butter, on the other hand, contains neither of the above and is rich in nutrients like vitamins A and D.
Unsalted Butter is made from fresh cream and nothing else. It is Amul Butter in its purest form, and doesn't contain any salt at all.
The white butter comes from corn (force) fed cattle, whilst the yellow butter comes from hormone free 'grass' fed cattle, and the secret to the color difference is a thing called "beta-carotene".
Pure white Italian butter that is unsalted and has no added colouring. The very best in the Italian Butter range, it is manufactured with very special selected Italian cream treated with particular coltures which provide it creamy texture and intense aroma. It tastes like just drawn milk.
White butter is rich in fat-soluble vitamins, including vitamins E and A. Vitamin K2 present in it brings benefits associated with calcium intake, metabolism regulation, and cardiovascular health.