The Best and Worst Butter Brands You Can Buy at the Grocery Store
It’s easy to walk past the butter section and grab whatever’s cheapest or familiar. But not all butter behaves—or tastes—the same. We rounded up 15 grocery store butter brands, ranked from worst to best, to help you figure out which ones deserve fridge space and which belong in the “never again” pile.
Imperial Spread
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It lacks the taste and texture of real butter, considering it’s made with vegetable oil and no dairy cream. It holds its shape like plastic, even at room temperature. For anyone expecting a buttery flavor, this ends in disappointment. Budget shoppers might be tempted, but flavor seekers should keep moving.
Blue Bonnet
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Blue Bonnet was a staple in fridges during the margarine boom of the ’80s, and still touts a “buttery taste,” but that’s mostly nostalgia talking. Texture-wise, it stays weirdly stiff at room temp, and the flavor disappears quickly. A relic best left in the past.
Échiré Salted Butter
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Tasters noted an off-putting meaty flavor and oily texture, which is unexpected for a premium French brand. Some described it as tasting faintly gamey. It’s not bad on paper—82% milk fat and a centuries-old dairy pedigree—but it struggled to justify its nearly $10 price tag.
Cabot Creamery Salted Butter
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The salt content is aggressive, overpowering the underlying cream. Instead of a smooth melt or balanced flavor, it hits like a briny shock. It’s certified Grade AA and farmer-owned, which earns it some goodwill, but the flavor profile leans too far into salty without a creamy counterbalance.
Country Crock Plant Butter With Olive Oil
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With plant-based eaters in mind, Country Crock aimed for a buttery dupe and missed the mark. There’s a whisper of olive oil, but the main flavor is blank. It’s not technically margarine, and it doesn’t quite hit as butter either.
Vermont Creamery Cultured Butter With Sea Salt
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There’s an expectation that cultured butter should pack tang and depth. Vermont Creamery hints at it but doesn’t commit to it. The flavor leans toward muted, even flat, with some tasters describing a faint “fridge” aftertaste. Despite its elegant packaging and artisanal branding, it lacks standout character.
Tipperary Pure Salted Irish Butter
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Tipperary seems promising at first glance—Irish origin, rich yellow hue, and good price point. But the taste feels muddled, even slightly sour. Some tasters couldn’t decide whether it leaned creamy or acidic. It’s still real butter, and certainly better than margarine, but for an Irish butter, expectations run higher.
Challenge Salted Butter
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It has a clean label that checks the basics, with sweet cream and no growth hormones. The flavor is mild and the texture is workable, making it a safe everyday butter. It’s neither ultra-creamy nor aggressively salted, which works in its favor for general cooking.
Kate’s Salted Butter
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Hailing from Maine, Kate earns praise for its simplicity. No frills, no flash—just good butter. Salt levels are balanced, the cream tastes fresh, and it melts evenly. It’s the kind of butter that doesn’t draw much attention but never disappoints. In the hierarchy of store brands, Kate’s punches above its weight.
GreenWise Organic Salted Butter
Credit: Publix Delivery
Publix’s organic label impresses with this option. GreenWise offers a bright yellow tone and a creaminess that feels high-end. Made with organic dairy and carrying a higher milk-fat content, it earns its price tag with a noticeably smoother texture and clean finish.
Land O Lakes Salted Butter
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There’s something undeniably consistent about Land O Lakes. It wins big for being practical and consistent. It spreads smoothly, cooks evenly, and has a recognizable taste that’s easy to build into any dish. Bonus points for offering half-sticks, which make baking easier.
Tillamook Sea Salted Extra Creamy Butter
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With a milk-fat content slightly above standard American butter, Tillamook lives up to its “extra creamy” promise. The brand is better known for cheese, but this butter proves it’s no dairy one-trick pony. It pairs especially well with seafood or bread. The touch of sea salt isn’t overwhelming, either.
Président Salted Butter
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It’s fermented before churning, which gives it a flavor more complex than most American styles. That slight sour note works wonders on warm bread and vegetables. Though the packaging is awkward at just 7 ounces, it’s worth the minor inconvenience.
Plugrà European-Style Salted Butter
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Plugrà was created with chefs in mind, and it shows. With 82% butterfat, this American-made European-style butter has the richness and structure bakers love. It performs beautifully in pastries and brings depth to simple dishes like mashed potatoes. The salted version has just enough seasoning to lift flavor without taking over.
Kerrygold Pure Irish Butter
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Kerrygold earns its golden wrapper with true substance. Made from the milk of grass-fed cows in Ireland, its signature yellow hue comes naturally from beta-carotene in their diet. The flavor is bold, smooth, and lightly salted—ideal for bread, sauces, or eating straight, if that’s your thing.