The Baker's Hotline

August 7, 2018 at 2:57pm

In reply to by Emily Goodman (not verified)

Good question, Emily. There are a couple of reasons why we don't bake with clarified butter, and the main one is cost. Unless a recipe is very butter-centric to a point where you'll really taste the butter — think sugar cookies or shortbread — using the clarified butter in a recipe would be a waste of money when regular butter would do the trick. With clarified European-style butter, we found the results to be a little greasier than we prefer when baking, but it's absolutely delicious to spread on baked goods for snacks. Annabelle@KAF
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