Butter

For cake baking, it is best to choose grade A or AA butter as it contains about 81 percent fat and 15.5 percent water. Lower grades often contain more water, which will have a detrimental effect in the cake batter and will not work well at all in mousseline buttercream. Plugrá butter, Organic Valley European-Style Cultured Butter, Vermont Butter & Cheese Company’s Cultured Butter, or French butter have less water so they stay pliant even when cold. They are ideal for buttercreams but will throw off the balance of fat and liquid in a cake.