{"id":2090992,"date":"2024-12-17T02:00:52","date_gmt":"2024-12-17T08:00:52","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2090992"},"modified":"2024-12-16T19:51:07","modified_gmt":"2024-12-17T01:51:07","slug":"martha-stewart-uses-this-kind-of-butter-for-holiday-baking","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/martha-stewart-uses-this-kind-of-butter-for-holiday-baking\/","title":{"rendered":"Martha Stewart Uses This Kind of Butter for Holiday Baking"},"content":{"rendered":"Virtually anyone can make a halfway decent dessert by following a recipe, but true visionaries understand that baked goods are only as good as their ingredients. If you've ever baked a lackluster pie, cake or muffin and wondered where you went wrong, the answer might simply lie in the <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\">type of flour<\/a> or the <a href=\"https:\/\/www.tasteofhome.com\/article\/your-complete-guide-to-butter\/\">type of butter<\/a> you used. And what could be better than a bona fide Martha Stewart butter recommendation?\r\n<h2>What butter does Martha Stewart use?<\/h2>\r\nIn an <a href=\"https:\/\/www.instagram.com\/p\/DC4v0-UpN2F\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram post<\/a> prior to Thanksgiving, Martha can be seen posing with an entire kitchen island full of freshly baked pies, each one looking like it leapt from the pages of her magazine. \"Total pies baked 35,\" reads the caption. \"Chocolate pecan, brown butter maple rum pecan , pumpkin phyllo , apple crumb , and cranberry!\" She then goes on to list some impressive pie stats: two days of labor, 100 eggs, 25 pounds of flour and three ovens used to bake them all. But buried within the data points was an important product callout: \"thirty pounds plugra butter.\"\r\n\r\nPlugr\u00e0 is a European-style butter (it can't be called \"European butter\" because it's made in the United States, albeit using European techniques). It's a high-quality product preferred by many cooks and bakers, and <a href=\"https:\/\/www.grubstreet.com\/article\/butter-presentations-go-big.html\" target=\"_blank\" rel=\"noopener\">is the star<\/a> of at least one restaurant menu. It's regularly ranked as one of the <a href=\"https:\/\/www.saveur.com\/shop\/best-butters\/\" target=\"_blank\" rel=\"noopener noreferrer\">very best butters<\/a> for American home cooks, comes highly recommended by <a href=\"https:\/\/www.tasteofhome.com\/collection\/iconic-chefs\" rel=\"noopener noreferrer\">iconic chefs<\/a> and is sold both salted and unsalted, depending on your needs.\r\n<h2>Why use European butter for baking?<\/h2>\r\nEuropean and European-style butters have higher fat contents than the leading U.S. brands. A good rule of thumb, whether cooking or baking, is that fat equals flavor. This is one reason why margarine, which was once used liberally in mid-century cooking and baking, has mostly fallen out of favor: Its higher water content means less flavor is imparted to the final product.\r\n\r\nWhile typical American butter has a milk fat content of 80% (the minimum required by <a href=\"https:\/\/www.ams.usda.gov\/grades-standards\/butter-grades-and-standards\/butter-grading-info\" target=\"_blank\" rel=\"noopener\">USDA guidelines<\/a>), U.S.-made Plugr\u00e0 goes up to 82%, which is the minimum amount required for butter produced in the European Union. The EU stipulates that butter must have between 82% to 90% milk fat, so European home cooks (or Americans importing butter directly from Europe) can find even richer, creamier options. Plugr\u00e0 is, meanwhile, widely available at leading U.S. grocery stores and is also within a more attainable price point, making it a great option for U.S. consumers.\r\n\r\nReal European butter can have additional advantages, beyond butterfat content. It tends to be made in smaller batches. European cows are more likely to have been raised on pastures than fed commercial feed, which <a href=\"https:\/\/pastryartsmag.com\/sponsored\/is-european-butter-better-for-pastry-what-the-science-of-butter-fat-tells-us\/\" target=\"_blank\" rel=\"noopener\">may influence the flavor of their milk<\/a>. European butter can be made from cultured cream (<a href=\"https:\/\/lifehacker.com\/food-drink\/salty-french-butter-recipe\" target=\"_blank\" rel=\"noopener noreferrer\">which gives it a slight tang<\/a>), and has a salt content that adds complexity to any dish.\r\n\r\nWith so much flavor and richness, it's worth splurging on imported European butter on special occasions, like when you're aiming to present your guests with true showstopper. The <em>New York<\/em> <em>Times'<\/em> Wirecutter service\u00a0<a href=\"https:\/\/www.nytimes.com\/wirecutter\/reviews\/best-butter\/\" target=\"_blank\" rel=\"noopener noreferrer\">recommends<\/a> Isigny Sainte-M\u00e8re from northwestern France, highlighting its \"cheesy\" flavor. The brand also makes a cultured butter that offers \"a sweet, dairy-rich flavor and a slight tang at the end.\" This butter is available at select Whole Foods locations and at specialty markets.\r\n\r\nHowever, if you're short on time or don't want to spend an eye-popping amount on butter, Plugr\u00e0 is a fantastic option. After all, it's good enough for Martha's pies, so it ought to work just fine for the rest of us.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>No recommendation is more trustworthy than a Martha Stewart butter recommendation.<\/p>\n","protected":false},"author":7801,"featured_media":2091005,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[303719,303720,303745],"categories-v2":[308324,308345,308369],"coauthors":[343846],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin_file":false},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Follow This Martha Stewart Butter Recommendation for Holiday Baking<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/martha-stewart-uses-this-kind-of-butter-for-holiday-baking\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Follow This Martha Stewart Butter Recommendation for Holiday Baking","description":"No recommendation is more trustworthy than a Martha Stewart butter recommendation. 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For the past six years, she has covered restaurant reviews, recipes, breaking news, fast food taste tests, industry trends, and competitive eating. She most recently helmed The Takeout, a Midwest-based food website, and previously served as managing editor at The Onion. She also contributes to Food &amp; Wine magazine.<\/p>","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/marnie-shure-13001819b","tiktok":"","youtube":"","location":"Chicago, IL","school_and_year":"Knox College","education":"Knox College, bachelor's in creative writing","highlights":"","expertise":"Food News","short_bio":"","user_nicename":"marnie-shure","type":"guest-author","nickname":""}},"images":{"2091005":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/martha-stewart-butter-credit-Getty.jpg","post_data":{"ID":2091005,"post_author":"8116","post_date":"2024-12-16 13:17:25","post_date_gmt":"2024-12-16 19:17:25","post_content":"","post_title":"Martha Stewart Butter Credit Getty","post_excerpt":"","post_status":"inherit","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"martha-stewart-butter-credit-getty","to_ping":"","pinged":"","post_modified":"2024-12-16 13:22:16","post_modified_gmt":"2024-12-16 19:22:16","post_content_filtered":"","post_parent":2090992,"guid":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/martha-stewart-butter-credit-Getty.jpg","menu_order":0,"post_type":"attachment","post_mime_type":"image\/jpeg","comment_count":"0","filter":"raw"},"post_meta":{"_wp_attached_file":["2024\/12\/martha-stewart-butter-credit-Getty.jpg"],"mdd_hash":["fd5d734e749c823192bad3479fe231e5"],"mdd_size":["81608"],"_syndication_rights":["1"],"_wp_attachment_image_alt":["A headshot of Martha Stewart in the lower right hand corner of an image of European-style butter unwrapped from its foil"],"_wp_attachment_metadata":["a:6:{s:5:\"width\";i:1200;s:6:\"height\";i:800;s:4:\"file\";s:46:\"2024\/12\/martha-stewart-butter-credit-Getty.jpg\";s:8:\"filesize\";i:81608;s:5:\"sizes\";a:0:{}s:10:\"image_meta\";a:12:{s:8:\"aperture\";s:1:\"0\";s:6:\"credit\";s:0:\"\";s:6:\"camera\";s:0:\"\";s:7:\"caption\";s:0:\"\";s:17:\"created_timestamp\";s:1:\"0\";s:9:\"copyright\";s:0:\"\";s:12:\"focal_length\";s:1:\"0\";s:3:\"iso\";s:1:\"0\";s:13:\"shutter_speed\";s:1:\"0\";s:5:\"title\";s:0:\"\";s:11:\"orientation\";s:1:\"0\";s:8:\"keywords\";a:0:{}}}"],"_one_time_use":["0"],"_image_licensor_id":[""],"_image_licensor_name":[""],"_license_type":[""],"photographer_credit_name":["Taste Recipes, Getty Images (2)"],"_wp_attachment_source_url":[""],"_wp_attachment_license":[""],"_wp_attachment_license_url":[""]}}},"current_site_slug":"toh-com","_yoast_wpseo_title":"Follow This Martha Stewart Butter Recommendation for Holiday Baking","_yoast_wpseo_metadesc":"No recommendation is more trustworthy than a Martha Stewart butter recommendation. 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