What kind of butter do you use?

Velum_cado

I use unsalted butter for cooking and baking and Clover for spreading on bread and toast and such.

mrgrant88

I use real butter. Not any of the imitation stuff or margarine. However, I buy the butter quarters and keep them in the freezer until I need one for cooking, baking or just because we want to make popcorn. At any one time we have 2 lbs on hand one each salted and unsalted. I read an article sometime back that said to only use unsalted for baking because it can make a difference on how your recipe turns out and even cooking in general who couldn't go without a little less salt. Nothing beats the real thing, and in my experience with food as long as it's not one that will trigger an eating binge keep it in your diet and enjoy it in moderation. Look for small ways to use a little less here and there and be happy.

littlelily613

Salted butter. Margarine is gross.

rosebette

I have been using Olivo Light or Smart Balance Light or one of the Smart Balance Light products, which have only 50 calories a serving and have olive oil and omegas. I use these on my English muffin or a little on vegetables or corn on the cob. For cooking, I usually use olive oil.

IRLACTCYD

Ghee.

http://www.care2.com/greenliving/15-amazing-benefits-of-ghee.html

AllonsYtotheTardis

I switched to I can't believe it's not butter and it's nasty. I just can't do it.

But I need something besides the calorie laden crap I have been using.

I use real butter. I just use a little less than I used to, and I weigh it to be sure how much I'm using

ddkphotos

real butter, half salt because I'm watching my sodium...

litsy3

I buy really good quality butter with sea salt crystals. I always think if you're going to eat (or drink) anything with a lot of calories you might as well enjoy it.

MinMin97

Ghee.

http://www.care2.com/greenliving/15-amazing-benefits-of-ghee.html

THANKS for that!:happy:

gotonenerveleft

Land o'lakes whipped butter is only 50 calories per Tbls and is real butter, the volume is just different.

J72FIT

Kerry Gold salted...

CipherZero

Butter? Rarely. Margarine, not at all.

My go-to is bacon fat. According to USDA numbers compared to butter, it's lower in saturated fat, and higher in mono- and polyunsaturated fats.

_SantaClause

Real Butter

melimomTARDIS

real butter is expensive where I live, easily 3x the cost of spreadable margarine (and that is when they are not having a sale on the marge).

To make room in my admittedly very tight budget for more fruits, veggies, and things like that I switched to a non-hydrodgenated spreadable margarine.

I use blue bonnet or parkay, depending which is on sale. I buy the small tubs when I can get them for less than a dollar, and measure out my portion with a table spoon.

My children like the taste, and I save money for things I care about more.

ChildrenCryinNCoffee

Omega Butter made from Flaxseed.

So good, so so so good.

myrtille87

Like most people have said - I just use regular butter.

I don't usually fry things in butter though - the things I use it on are:
-Toast (had a slice of toast with butter and a poached egg this morning - wouldn't have been as nice without real butter).
-Potato cakes (again, need the nice melty butter on these)
-Baked potatoes or boiled new potatoes if there's no other sauce to go with them
-For making sauces (ie: white sauce for lasagne)

For baking cakes I sometimes use margarine (such as Stork) just because it's cheaper.

For other cooking I use olive oil or vegetable oil, and I've started measuring with a teaspoon or tablespoon measure to check how many calories I'm adding.

MercenaryNoetic26

Butter.

But I'll use the fake stuff too. I don't discriminate. Whateva fits da macros.

socajam

Kerry Gold Irish butter

or Lurpak butter

Made in Denmark from the purest Danish cow's milk. Available salted or unsalted, it is a great butter to spread on bread, melt over steamed .

Lelah77

I don't particularly like butter, but I HATE the chemical crap. I actually use olive, canola, or coconut oil in my pan for sautee (and have for YEARSSSSS). When it comes to baking, I use real butter to line the pans, etc.

Use what you like and simply make it work. Food should be good AND nutritious. Don't sacrifice that for a few calories.

PennyVonDread

I use Ghee or a local brand of butter, like Tillamook or Alpenrose. Real butter is the way to go for most cooking and baking, just measure appropriately.

If you want one of the veg*n buttery spreads for bagels or toast, I'd go with soy-free Earth Balance.

persistentsoul

Kerrygold Pure Irish Butter. I get that in UK where i am , not sure if it is available in USA. I will always choose butter over margerine for many of same reasons as others have mentioned. My reading has convinced me real butter is better for me than margerine. I also think butter tastes much nicer than margerine. I do not eat lots of butter but I do not feel guilty when i do eat it.

TammyMcInroy

I don, but if I do its butter for cooking only

PurrlyGirl

I actually like I Can't Believe It's Not Butter. But I do also use real stick-butter whenever I need that sort of thing, or for spreading, I use Country Crock Light. For greasing a pan, like when making eggs (I eat a lot of eggs ) I just spray with a no-cal canola spray from Costco. Works just fine.

tiggsnanny

Always butter. OH has margarine, each to his own :happy:

Siigh_duck

Lurpak lightest spreadable is really nice

cwolfman13

I use regular old butter when regular old butter is called for. I also use a variety of cooking oils, including coconut oil. You don't need to substitute oils and butter...learn to cook with them in more moderation. I cook a lot and I used to use tons of oil and butter in my recipes...I learned quickly that what I was using was pretty excessive and that in most cases I could cut the amounts I was using in half or more.

Also be careful with these substitutes...many of them have partially hydrogenated oils...some of them have these in small enough quantities as to claim zero trans fats, but that's really just bull****...trans fats are horrible and I'm really hoping they will be banned soon...I believe that process has started.

Lasmartchika

real butter is expensive where I live, easily 3x the cost of spreadable margarine (and that is when they are not having a sale on the marge).

To make room in my admittedly very tight budget for more fruits, veggies, and things like that I switched to a non-hydrodgenated spreadable margarine.

I use blue bonnet or parkay, depending which is on sale. I buy the small tubs when I can get them for less than a dollar, and measure out my portion with a table spoon.

My children like the taste, and I save money for things I care about more.

^^This. Butter is really expensive, blue bonnet is like $.99... but when i rarely buy butter, i just buy unsalted store brand.

looopyloops

I use real butter if its for flavoring, have been using coconut oil and other oils for baking or frying chicken and stirfrys, and use that sparingly

UnicornAmanda

Real butter is seriously the only way to go. Margarines and other butter substitutes are loaded with nasty stuff. I used to use them, and ate them all the time growing up, because they were "lower in calories"... but at what cost? If you really want to go old school, make your OWN butter out of cold cream, it's intense. But there is nothing wrong with real butter (I use salted in my butter dish for regular use and keep unsalted on hand for baking and other sodium-sensitive recipes) as long as you use it in moderation. Just look at the ingredient lists for butter and margarine and then tell me which you're more comfortable putting in your body.

^^agree. just because something is low in calories does not mean its good for you. id rather use regular butter and work the calories into my goal, then to put a lower calorie version of it and put a ton of extra chemicals into my body.

j4nash

Ghee or unsalted butter