What Butters To Use
- Chef Liz Thompson
- May 13
- 1 min read
Going back to the discussion on what butters are best at high altitude:
You want to use butters with the highest fat content meaning the lowest % of water. Anything above 82% is ideal:
European butter has between 82-83% butterfat.
Minerva Dairy (Amish) butter has the highest fat content with 85% butterfat. I bought Amish butter at Safeway.
Always though make sure your butter is UNSALTED as the salt will help the water to evaporate quicker as well.
The cheaper butters you may see on sale, commodity butters, may only be 80% fat.
What can you substitute butter for?
Shortening, Coconut Oil, Vegetable Oil
On that note, I am going to make my biscotti again using shortening and will report back. Especially because I just read that
"SHORTENING has a higher melting point that prevents excessive spreading (which biscotti does with vegetable oil) and can resulting in taller, more stable, and less oily cakes or cookies"
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