I'm Ditching Fancy French Butter for This New Batch-Churned Kansas Creamery Brand That Tastes Even Better

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Credit: Celia Funderburk

Is there anything better than good old-fashioned butter? It’s nothing but cream and salt, but when done well, nothing compares. Historically, the best butters on the market have all been imported from Europe. Ina Garten swears by Beurre de Baratte from France, for example, and after an afternoon of tasting 18 sticks of butter, Isigny St Mere Butter (also from France) and Kerrygold were The Kitchn editors’ top picks. What makes them better? Due to tighter restrictions, European butters typically contain more butterfat.

Now, one American company is looking to change the narrative. Flora Food Group, which includes Country Crock and I Can’t Believe It’s Not Butter, is launching an 84% butterfat American-made butter called Red Barn, and it’s available for purchase starting today.

Credit: Celia Funderburk

Country Crock Launches New American-Made Red Barn Butter

Just in time for the country’s 250th birthday next month, Flora Group just dropped Red Barn butter, a U.S. grade AA butter made with 100% American cream that’s batch-churned in a Kansas creamery.

Credit: Celia Funderburk

The butter boasts 84% butterfat, which is pretty unique for an American butter product. The minimum butterfat in America is just 80% compared to 82% in the European Union. That 2% makes a tasteable difference, and is why European butters are typically priced higher. Tyler McEvoy, marketing director of Red Barn Creamery at Flora Food Group, explained that Red Barn’s high percentage “carries and enhances the flavors in recipes and dictates the texture of the butter.”

Sarah Fennel of Broma Bakery appreciates that the butter is also slow-churned in small batches. According to the pro baker, it gives the butter a clean richness and helps the butter have a higher, more consistent butterfat percentage. This high butterfat means there is less water in the product, which can make it easier to make flakier crusts, more tender cookies, and “more velvety” cakes.

Credit: Celia Funderburk

Our team actually got to try a sneak peek of this product back in March, and we have been counting down the days until we could share the exciting news. It’s so delicious!

I personally love it on toast. I recently left a stick out for a few minutes while I toasted a slice of bread, and it was so easy to spread. Each bite had a consistent, smooth texture, and the butter melted quickly and perfectly. Fennel’s favorite ways to use the butter are in her brown butter chocolate chip cookies and shortbread, so the butter can really stand out.

According to McEvoy, the possibilities are endless. “It performs beautifully across all uses, from searing and melting to whipping, baking, and spreading.” Time to grab a stick (or two) and try it for yourself.