A win-win for pie crusts, pound cakes, sugar cookies, and more.
about the butter, we selected this as the baked good for the experiment. I followed the sameStaffers were asked to provide feedback on flavor, texture, and any feelings the butters evoked.Southern Livingin its test kitchen, but the bulk of our taste testers respectfully disagreed. Most found it “not very buttery,” or “not so butter-forward” with a sad face drawn in for emphasis. Multiple people called it “bland.” Though, for what it’s worth, one lone wolf said: “This is #1.
“Buttery but blah” sums up the wishy-washy feedback to Breakstone’s. Some complimented its “nice,” “yum,” and “light yet rich” flavor. Others said it was “less flavorful” and “reminds me of lard, but not in a way I’m mad at? I think.”Cabot came in strong: “Butteriest,” “very strong butter flavor,” “excellent flavor,” “can def taste the butter,” and “ooh nice flavor” were among its many compliments. Meanwhile, one taste tester declared that it “tastes like fish.
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