Martha Stewart’s Favorite Butter Is Our Number One As Well

We trust Martha Stewart with a lot of things. Here are a few of them: How to host a party, how to organize our garden, how to arrange a tablescape, how to use items that allow us to multitask in the kitchen, and how to live our literal lives. But beyond all of that, we trust her opinion on food. The world-famous cook and home expert didn’t make her name on hot air, but on becoming a trusted source for quality ingredients that make your food taste much, much better. 

So, when Stewart says what butter brands she likes, we listen. Except, it turns out that we’d actually come to the same conclusion independently. Great minds think alike, right, Martha? 

Vermont Creamery Is One of Martha Stewart’s Trusted Brands (and We Love It Too)

In an event at Food & Wine Classic in Aspen in 2021, Stewart told the assembled audience that she only uses high-quality butter when she’s baking—and Vermont Creamery butter is one of her go-tos. In a Sporked taste-test of the best butters, we concurred with her assessment. This European-style butter has a serious creaminess to it and fills out the flavor of virtually any dish, but where it seriously shines is on its own. 

It’s not the only butter that Stewart uses, though. At the event, she also mentioned that she uses Kerrygold butter. She’s not the only one to do so. This world-famous Irish butter is prized by amateur cooks and pros like Bobby Flay alike, for its richness, deep yellow color, and spreadability. Oh, and in case you were wondering: It ranked third on our taste-test (our second choice was Plugra Premium European Style Salted Butter, in case you were wondering). 

To Salt or Not to Salt? 

Where Stewart and ourselves diverged slightly was on the salt content of butter. In our taste-test, we tried Vermont Creamery’s sea salt-flavored variety. Stewart, conversely, prefers to use the unsalted kind, particularly when she’s baking. She explained why at the Food & Wine event. “A lot of people prefer using salted butter in their crust,” Stewart stated. “I usually add the salt to it so I can control the salt. Some butters are really salty.” Incidentally, Bobby Flay also recommends that you opt for unsalted butter for the same reason. 

The Food & Wine event was a treasure trove of other baking tips from Stewart, who also highlighted that you need to use fresh dry ingredients (and, we assume, the best baking ingredients you can find), pulse your pastry properly, and not be afraid of properly baking your pie until it’s properly browned. To be honest, though, the moment she said the word “butter,” we’re pretty sure that most people’s minds were on that for a while. That’s how it goes with us, anyway.