These Are the 10 Best Brands of Butter You Can Buy at Your Supermarket

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Butter is an essential part of your everyday ingredient list. Ree Drummond loves to cook with butter—it adds so much flavor and richness to recipes both sweet and savory! In fact, she says, "I buy 10 to 15 pounds of butter at a time!" You might already have a brand of butter you love, but you might also be wondering about the best ones available at the supermarket. Ahead, w'ere sharing some of our all-time favorite butter brands that you'll find on grocery store shelves.

With just two ingredients—cream and salt—it comes down to considering a butter's texture (whether or not it's creamy and smooth), flavor (its milkiness and saltiness), and appearance (whether yellow or white in color). It makes all the difference in a recipe like Ladd's favorite chocolate sheet cake. Ree accidentally doubled the amount of butter in the icing the first time she made it! "I guess the lesson here is," she adds, "the more butter, the better."

And with the holidays approaching, now is the time to stock up on your favorite butter so you have it on hand for all of that baking. Plus, you can freeze butter, so whatever you get now can be stored in the freezer through the new year! Whether you're impressing your crowd with a trendy butter board, grilling up a garlic butter steak, rolling out a classic all-butter piecrust for your best pies, or trying out a ooey gooey butter cake recipe for the first time, you're going to need some high-quality butter as your main ingredient. You can go wrong with any of these top picks!

Land O'Lakes Butter

One of our all-time favorite butter brands, Land O'Lakes is a classic for a a reason. It's perfect for baking, cooking, or just spreading on an English muffin for breakfast.

Kerrygold Pure Irish Butter

Kerrygold butter comes straight from Ireland and is so delicious! It is special enough to use to slather on a charcuterie board or whip into a fluffy buttercream frosting, and basic enough to melt into a sauce or stew, or bake up a in pie crust or cake.

4th & Heart Ghee Clarified Butter

Ghee is clarified butter, meaning the milk fat has been rendered from the butter and removed, leaving only the pure butterfat behind. You can cook with ghee as you would with butter. It's flavorful and smooth, so its great to spread on toast or baked goods. It melts well too, so try it for melting and tossing with panko breadcrumbs and sprinkling over casseroles before baking for a crispy topping.

Vital Farms Butter

Vital Farms mission focuses on animal welfare and working with multi-generational farmers, so you know this tasty butter is coming from happy cows and farmers! Try using it in all your favorite buttery recipes like fettuccine alfredo and pound cake.

Horizon Organic Butter

If you like to shop organic, then this is the everyday butter for you! It makes pie crusts extra flaky and sauces extra flavorful.

Vermont Creamery Cultured Butter

This exceptional butter is cultured (like yogurt) meaning it is slightly fermented giving it an extra creamy and tangy flavor with notes of buttermilk and hazelnut.

Epicurean Butter

If you're looking for a butter to make the ultimate garlic bread then look no further! Infused with garlic and herbs, all you need to do is spread this on a baguette and toast it up in the oven. It's also great tossed with pasta or melted over steak, too.

Kate's Homemade Butter

Made fresh in Maine, this butter is excellent for cooking. a baking, but it is best eaten pure tossed with some pasta or rice or melted for dipping freshly grilled lobster.

Organic Valley Ghee Clarified Butter

Another great ghee brand, this organic, unsalted version is great for cooking eggs or sauteing veggies for an extra buttery flavor.

MiYoko's European Style Cultured Vegan Butter

If you're vegan or avoiding butter you don't have to miss out completely! This vegan butter tastes remarkably like regular butter, and its made from cashew and coconut oils, so it is totally plant-based. You can use it in most recipes that you'd use regular butter in.

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