How to Use Irish Butter and Why

Rich and golden yellow, Irish butter is made from the milk of grass-fed cows in Ireland—which makes all the difference in the world, according to fans from high-end chefs to home bakers. According to top-selling brands such as Kerrygold, “the winds, rain, and warming influence of the Gulf Stream all contribute to the lush grass our cows feed on year-round…which makes our grass-fed cow’s milk Irish butter taste silky and creamy.”

With Irish butter, you get flaky pie crusts, as well as a delectable spread for fluffy biscuits, while getting a nutritional boost to boot. Experts say that butter from grass-fed cows could be better for you—the milk of grass-fed cows has higher levels of healthier omega-3 and omega-6 fatty acids, for instance, as well as conjugated linoleic acid, a type of fat that might help reduce body fat deposits and improve immune function.

We turned to Lynn Blanchard, Better Homes & Gardens Test Kitchen director, to find out more about how to use Irish butter.

What Is Irish Butter?

“Irish butter is imported from Ireland and made from milk produced by primarily grass-fed cows,” Blanchard says. She adds that the beta carotene in the grass the cows feed on makes the butter richer in color and flavor. You can find both salted and unsalted Irish butter in the grocery store.

Irish Butter vs. Regular Butter

Here’s a breakdown of the other butter varieties you might see on your next grocery store trip.

• Traditional butter: Made with butterfat, milk proteins, and water, this solid dairy product contains up to 80% butterfat.
• Clarified butter: This high smoke-point option, or ghee, is melted butter with the milk solids and water strained off.
• Whipped butter: Regular churned butter is whipped with nitrogen gas for a softer, more spreadable texture.

Why Is Kerrygold Butter Having a Moment?

Kerrygold, first produced in 1962, is the most well-known brand of Irish butter. It’s most commonly available in 8-ounce and 16-ounce blocks rather than 4-ounce sticks. They also make flavored Irish butter and butter with olive oil.

Irish butter (such as Kerrygold) and European butter contain at least 82% butterfat for a creamier product and are easier to spread than classic butter. The difference between the two lies in a couple of details: Irish butter is salted and uncultured, while European butter is unsalted and cultured.

The popularity of butter-infused bulletproof coffees and high-fat eating plans have amplified the demand for Irish butter to fatter levels than decades past. “The interesting thing about grass-fed butter is that its flavor can change over the course of the year as the grass the cows eat changes,” Blanchard says.

What Is the Best Way to Use Irish Butter?

Blanchard and her Test Kitchen team stick to traditional butter for almost everything but do enjoy savoring Irish butter one way in particular.

“I treat it as a luxury when I really want to enjoy the taste of butter. I would only use the higher-priced Irish and European-style butters when I want to highlight the butter flavor,” Blanchard says. “Rather than using it in cakes or dessert bars and disguising its richness, spread Irish butter on hot whole-grain bread or freshly-baked biscuits.”

If you’re looking for more ways than one to use your Irish butter, Blanchard recommends experimenting with it in baked goods like shortbread recipes where butter is the star ingredient.