I may have a problem.
I swear I have all of these for a reason! And this is actually a rare time that I don’t also have some Kerrygold butter in my fridge, so there would typically be more one more stick of butter in that picture.
So, what all do I have here?
Regular, unsalted butter. Necessary for traditional baking. You always want unsalted butter so you can control the salt in your recipes.
This is my newest butter – Old Fashioned butter – made by the Homestead Creamery, the same Virginia dairy that our milk is from (link to yogurt post). It also may be my new favorite.
85% butter fat? Yes, please. If I want real butter, than I want real butter. The only ingredients here are cream and salt. Couldn’t be any simpler, huh?
Honey Butter. Until I found this at the Amish Market near Nick’s parents, I never had this in the fridge, but it’s delicious!
You could easily make your own and store it in the fridge, too, since it really is just honey + butter. The great thing about having this on hand is that it’s easy to spread right out of the fridge and is amazing on homemade bread, toast, and biscuits.
This Spreadable Butter with Olive Oil is one we almost always have in the fridge, too. I don’t leave butter out in our butter dish all the time, and since this is spreadable from the fridge, it’s nice to have to use on fresh bread or rolls with dinner.
And while it’s not pure butter, the ingredients aren’t too shabby.
I finally bought my first-ever tub of Earth Balance a few weeks ago and decided to go with the soy-free version. I’ve tried it on toast and used it in the vegan coffee cake I made a few weeks ago. I am glad I purchased this and have been able to use it for baking – it’s nice to know that there’s a vegan AND soy free butter alternative, especially for use in baked goods.
This one obviously has the longest list of ingredients, but I expected a few more since it’s not real butter.
Do I truly need 5+ types of “butter” in my fridge at all times? Maybe not…but we do use them! And I like having options.
What about you? Do you have a similar impressive collection? What do you have to use on breads, toast, biscuits, pancakes, waffles, or when you bake?
Maybe I should show all the nut butters I have…that post would be much longer.