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Butter for baking - sweet cream or cultured?


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Butter for baking - sweet cream or cultured?

farmersdaughter | Mar 18, 2008 01:48 PM

Attention baking experts! I love the taste of cultured butter more than sweet cream butter, but am wondering if they can be freely substituted for each other in baked goods - I'm particularly thinking of things where the quality of the butter really shows, such as pies, tarts and shortbread.

Thanks for any insight you can contribute!

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