No, it isn’t.
Margarine was not even sold in sticks (or colored) in Wisconsin. that’s how unlike butter it is. Looked like lard. In fact, I only know of one purpose for margarine and that is ONE cookie recipe I have that calls for 1 stick of butter, 1 of margarine and 1 of crisco. I guess the originator couldn’t make up her mind (and said not to mess with the recipe) Makes good cookies.
I got Cabot butter on sale for$2.99 a pound! I only bought two pounds…should have gotten more!
So - if there are any honey butter fans here, we have been getting Velvet Bees honey butter at Whole Foods when we see it. It is absolutely delicious and a real treat. Our daughter brought some for us this past week as we haven’t been able to get it for a bit. It is worth the price tag.
Interesting - what do you usually eat your honey butter with?
As a butter lover (I believe I started this thread!) I have recently splurged and have been buying European style/French style butter for things that deserve it - like my homemade sourdough or genuine bagels. I mean, French Kiss!
One of our local stores carries a few. I’ve been getting Plugra lately. It puts even Kerrygold to shame!
I like it on toast or Kodiak waffles. No syrup needed! Or a sweet potato. Yum.
I’ve been buying Isigny Ste Mere salted butter as a regular indulgence- table butter, I guess! Their crème fraiche is also very tasty.
I stocked up on Trader Joe’s Maple/Brown Sugar Butter when they had it in the fall. Great on pancakes, French Toast, and any toast.
Making compound butters is easy and you can go in so many directions. I’ve done both sweet (like honey or maple or cinnamon) or savory (garlic or herbs or both). The key is using really tasty butter to begin with!
My sister showed up for the holidays with a pound of Isigny butter, and it was like she’d brought frankincense, gold, and myrrh!
We are generally not “butter snobs,” but I indulge my DIL who spent a study abroad semester in Ireland by buying a thing of Kerrygold when she comes for the holidays.
I don’t think I can tell the diff between butter, but now I am interesting in doing a taste test!
DC used Kerrygold for Irish shortbread. Otherwise…
I thought I read that you can leave salted butter on the counter but unsalted should be kept in fridge.
Should baking always be done with unsalted butter?
I have used a butter crock for years. Year around. My best butter goes in there, portions at a time (not the whole package). And then there is always some Land O Lakes Canola butter in the refrig - H often prefers that.
Not sure about the salted vs unsalted on the counter. I’m sure I’ve kept both at times in my crock. I’ve never had a mold problem or anything. I’m sure to wash the entire unit from time to time.
Salted butter will last longer because it’s preserved by the salt. I keep either unsalted or salted butter out because they never last long enough to go bad. 
Using unsalted butter in baking gives you more control over how much salt is in the recipe. I used to always use salted butter even for baking but now use unsalted because I have to watch my salt intake.
I just bought 4lbs of unsalted butter in sticks from Costco so we will have it around for some time. I always keep butter in the fridge because it takes us awhile to get through it (unless it’s corn on the cob season).
I buy that for holiday baking. Keep it in the freezer till I need a package. I only use it for baking or cooking.
We keep it in the freezer and thaw as much as is needed. We use so little butter one pound generally lasts us a long time.
We don’t go through butter quickly unless I’m baking, and I use the store brand for that.
BUT when we have “good” butter, we buy “vehicles” for it - especially nice bread – and we go through it quickly. Embarrassingly so.
