The composition of fancy butter isn’t very different: something like 82% fat instead of 80%. Again if you’re making croissants this matters, but not if you’re making, say, chocolate chip cookies or cake.
Differences in composition are about more than just a couple of % more or less fat by weight. The texture and taste of Hotel Bar butter is quite different from that of Land O’Lakes, etc.
Indeed there is; the difference is not primarily the flavor, but the composition.
The composition of fancy butter isn’t very different: something like 82% fat instead of 80%. Again if you’re making croissants this matters, but not if you’re making, say, chocolate chip cookies or cake.
Hotel Bar brand butter; per 14g, 11g fat (of which 2.5g is saturated fat and 2.5g is trans fat)
Finlandia brand butter; per 14g, 11g fat (of which 6g is saturated fat and none is trans fast)
Land O’Lakes brand butter; per 14g, 11g fat (of which 7g is saturated fat and none is trans fat)
Differences in composition are about more than just a couple of % more or less fat by weight. The texture and taste of Hotel Bar butter is quite different from that of Land O’Lakes, etc.
Our local store brand is 11g fat, 7g of which is saturated, no trans fats: https://www.fatsecret.com/calories-nutrition/lucerne/sweet-cream-butter
Same as Kerrygold: https://www.fatsecret.com/calories-nutrition/kerrygold/pure-irish-butter
(I don’t know whether Hotel Bar is a fancy butter or not, or whether you’re in favor of high trans fats in your butter)
Hotel Bar is a cheap brand.