Those are excellent BUT the local Amish butter at the Farmers Market takes AND bakes the cake. And it's about the size of a giant whole bologna!!
Impossible to be beat great butter!!
what makes or breaks butter for baking is the fat and moisture content. We made awfully good butter back in the day. I still have the old churn. American commercial butter just does not cut it. Too little butterfat, and too much moisture.
