Plugra

[Food Network Fan]

Anyone here ever tried it? How is it different from our butter?

[MiseEnPlace]

I had to Google it. All I'm getting is that it has more fat and less water content than American butter. Makes good pastries

http://www.kellerscreamery.com/our-brands/plugra/

[bakerman]

I think that Plugra is made here in the US, in the European style. It is slightly more creamy, since it has a bit more butterfat. It also has a more "buttery" flavor.

I bought some Kerrygold Irish butter, and it was wonderful on fresh bread, I think that it is a cultured butter. It is also from grass fed cows and is naturally quite yellow.

[Food Network Fan]

I wonder if you were going to make a yellow cake if it would be better or if the extra fat is too heavy?

[Pajangle]

Honestly, I use Cabot which is similar in that they have a version that is 83% butterfat which is the same proportion as Plugra for less money. And yes, French or Irish butter will give you excellent baking results. Less water in the product means a better rising cake.

[BerryBaby]

I use Irish butter quite often. It's much creamier and flavorful than regular butter.

[Food Network Fan]

I might have to give this a try. It has intrigued me.

[BerryBaby]

You won't go back once you've tried it!

[Food Network Fan]

Now if I can just find it locally. I saw it in the Food Network Magazine. I haven't actually looked for it here, but I don't recall seeing it. I guess it could just be that I wasn't looking for it though ... I hope.

[bakerman]

Honestly, I use Cabot which is similar in that they have a version that is 83% butterfat which is the same proportion as Plugra for less money. And yes, French or Irish butter will give you excellent baking results. Less water in the product means a better rising cake.

I love Cabot products, wish we had more of them here.