What Makes Kerrygold Butter Different?
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Our Field Editors are more than happy to explain why Kerrygold is the greatest thing since sliced bread.
If you love butter (and who doesn’t?), you’ve probably noticed that more and more people are singing the praises of Kerrygold. They use it in everything from baked goods to sauces to creamy mac and cheese. When it comes to the best ingredients for home cooking and baking, our Test Kitchen and community bakers know their stuff. We found out why this Irish butter is many bakers’ go-to in the dairy case.
What Is Kerrygold Butter and How Is Irish Butter Different?
Many bakers extoll the flavor of Kerrygold butter, but what makes this essential different than the butter you normally grab at the supermarket? Well, according to Kerrygold, there are a few reasons why:
- Grass-fed cows: The cows that provide the milk for Kerrygold are grass-fed. And, according to Kerrygold, the Irish climate produces terrific grass for those cows to eat. Also, the grass the cows graze upon is rich in beta-carotene which gives the butter its golden hue.
- Happy cows: Kerrygold’s co-op of farmers pledges to take extra special care of their cows. These cows are never given antibiotics or growth hormones.
- High-quality milk: The milk produced by these cows is held to high standards. The company tests the milk for quality and safety. And this is intangible, but some bakers think the milk might just be imbued with flavor from the Irish countryside.
Additionally, European butter (which includes Irish butter made by Kerrygold) contains at least 82% butterfat. American-made butters are only required to contain 80% butterfat. It doesn’t sound like a lot, but that extra two percent makes for a richer, creamier product.
What Does This Mean for Cooking and Baking?
The quality of the milk used in Kerrygold and the higher fat content does impact recipes.
This butter is often more flavorful thanks to the grass the cows eat, so Irish butter can provide more buttery flavor recipes. Mashed potatoes can taste richer without adding extra butter, cakes can taste richer than when made with American butter and your morning toast can just taste plain better.
As far as that extra bit of butterfat goes, it can make a difference with your bakes. It gives pastries and pie crusts a bit more of that melt-in-your-mouth quality. And that bit of fat can also make every bake taste just a bit richer. As we said, two percent isn’t much, but bakers will be able to tell the difference.
When Should You Use Kerrygold Butter?
You can use Kerrygold butter anytime you’d reach for traditional butter. However, with a higher price tag, we understand if you don’t want to use Kerrygold all the time.
Instead, use this European butter when you’ll really taste the butter in the dish, according to our Prep Kitchen Manager Catherine Ward. Use fancier butter when making recipes like biscuits, poundcake or shortbread. In these bakes, the butter is a major flavor component. You’ll taste the difference between a specialty version versus a budget option. If you reach for butter to cook rather than bake, try European butter in your mashed potatoes or sauces that call for butter.
And don’t forget: Butter isn’t the only thing Kerrygold makes. They make a terrific Irish cream, too!