Why Expert Bakers Never Buy This Brand of Butter

When it comes to baking, every ingredient matters. Butter, in particular, plays a critical role in determining the flavor, texture, and overall success of baked goods.

Yet, there’s one brand of butter that expert bakers are increasingly avoiding: Costco’s Kirkland Signature butter.

While beloved for its affordability and versatility in cooking, this butter has been causing widespread frustration among bakers who rely on precision and consistency in their craft.

The Problem With Kirkland Signature Butter

Costco’s Kirkland Signature butter has recently come under fire for its inconsistent performance in baking. Many bakers have reported issues such as crumbly pie crusts, cookies that spread too much, and buttercream frosting that refuses to whip properly. These problems have led to speculation that the formulation of the butter has changed, potentially increasing its water content or lowering its fat percentage—both of which can wreak havoc on baked goods.

In baking, butter with higher fat content and lower water content is essential for achieving the right texture and structure. Excess water can interfere with gluten development, leading to dense cakes or tough pastries. It can also cause cookies to spread unevenly or pie crusts to fall apart. For many bakers, these issues have made Kirkland Signature butter an unreliable choice.

What Expert Bakers Say

Professional bakers emphasize the importance of using high-quality butter with consistent fat content. Unsalted butter is typically preferred because it offers better control over salt levels and tends to be fresher than salted varieties.

Some experts also swear by European-style butters like Kerrygold or Plugrá, which have a higher butterfat percentage (82% or more) compared to standard American butters (80%). These butters deliver richer flavors and more reliable results in delicate recipes like croissants or puff pastry.

By contrast, Kirkland Signature butter has been accused of lacking this level of consistency. Anecdotal evidence from home bakers and professionals alike suggests that its performance varies from batch to batch, making it a risky choice for precision baking.

A Growing Backlash

The dissatisfaction with Kirkland Signature butter has sparked heated discussions online. Reddit threads and social media posts are filled with complaints from frustrated bakers who’ve experienced recipe failures after using this brand. Some have even dubbed the issue a “butter conspiracy,” speculating that changes in cattle feed or production methods may be behind the problem.

One baker described how her trusted pie crust recipe failed twice when made with Kirkland Signature butter but worked perfectly when she switched to another brand. Others have shared similar stories about cookies turning out too chewy or cakes collapsing during baking—all pointing back to the same culprit.

What Should You Use Instead?

For those seeking reliable results in their baking, experts recommend sticking with trusted brands like Land O’Lakes Unsalted Butter for everyday use or splurging on European-style options like Kerrygold for recipes where butter is the star ingredient. These brands consistently deliver the right balance of fat and water content, ensuring your baked goods turn out as intended.

If affordability is a concern, some budget-friendly options like Challenge Butter also perform well without breaking the bank. The key is to prioritize quality over cost when it comes to such a crucial ingredient.

Final Thoughts

While Costco’s Kirkland Signature butter may still be suitable for general cooking or spreading on toast, it’s clear why expert bakers avoid it for serious baking projects. Consistency is king in the world of baking, and when an ingredient as fundamental as butter fails to perform reliably, it can ruin even the most carefully crafted recipes. For those who value precision and perfection in their baked goods, choosing a high-quality butter is non-negotiable—and Kirkland Signature simply doesn’t make the cut.