As the original founders of sweet cream butter, we are America's butter expert. At Land O' Lakes, we love helping cooks and bakers elevate their foods by cooking and baking with quality butter. Explore our best butter recipes from breakfast to dessert and everything in between, learn about cooking with butter from our team of culinary experts, and get a taste for everything butter.
Show us your homemade buttery goodness. From the sweet to the savory, use the social icons to see our fans latest creations to find some rich, creamy and delicious inspiration for your table. Tag us at @Landolakesktchn to see your creations here.
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Find the step by step tutorials on all the different ways you can use butter, so you can spread, top, cut in, clarify, brown, cook and bake with butter and get perfect results every time.
After more than 100 years of working with butter, it’s fair to say that we know a thing or two about it. And if you don’t see your question here,send us a message. We’re always here to help. And we love a challenge.
A. Butter is a dairy product made from churning cream. All butter sold commercially in the US must be made from pasteurized milk and be at least 80% milkfat.
A. Butter is made from churning cream until the butterfat separates from the buttermilk. Butter consists of milkfat, milk proteins and water, plus added salt for salted butter.
A. There is none. Butterfat is also called milkfat. It’s the fatty part of cows’ milk that’s used to make butter.
A. We’re a little biased here, but butter definitely tastes better. That’s because butter is made from milkfat while margarine is made from vegetable oil. Margarine still needs to contain 80% fat, any less and it’s considered a spread.
A. Store butter in its original package. Keep it in the coldest part of the refrigerator (not in the refrigerator door) until the date printed on the package.
A. Yes, but to protect its delicate flavor, keep it in the original carton and place it in a freezer bag. Butter sealed in this manner can be frozen for up to four months, so long as it is placed in the freezer prior to its best by date. Once removed from the freezer, it should be used within a month.
A. Yes, salted and unsalted butter can be used interchangeably, so it’s a matter of personal taste. Land O’Lakes recipes are developed with salted butter unless written otherwise.
A. Medium heat is best to allow the butter to enhance the flavors and perfectly brown the food you’re cooking. High heat needs to be watched closely and may result in burned butter.
A. These three options work well: 1.) Let the butter sit at room temperature for 30-45 minutes. 2.) Cut the butter into small chunks and let it sit at room temp for 15 minutes. 3.) Place the butter between parchment paper and flatten with a rolling pin.
A. We recommend keeping butter refrigerated, which follows USDA and FDA guidelines. For butter that is spreadable right out of the refrigerator, try Land O Lakes® Butter with Canola Oil, available in a variety of tub sizes.
A. 1 cup of butter is equal to 2 full-sized sticks or ½ pound.
There are a few reasons why you may want to choose one over the other, here’s where you’ll want to pay attention.
There is no doubt about it, the best butter recipes taste better when they are made with butter.
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Made with quality ingredients, we have the taste you love, just the way you like it.
Made with a higher milk fat content to take every dish to the next level.
Premeasured for your culinary convenience.
When you control the sodium, you control the flavor.
Treat your taste buds to the richness of butter, with the goodness of olive oil.
Three simple ingredients, spreadable convenience.
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