Great Value Salted Butter, 1 lb (4 Sticks)
Our Great Value Salted Butter brings rich, creamy goodness to every meal. Made from quality pasteurized cream and real salt, this butter delivers the classic flavor you need for baking, cooking, and spreading on warm toast.
Each 1 lb package contains four convenient quarter-pound sticks, individually wrapped for freshness. Whether you’re making flaky pie crusts, sautéing vegetables, or simply enjoying butter on fresh bread, our salted butter provides consistent results at a value you’ll appreciate. We source quality cream to create a smooth, spreadable butter that performs beautifully in all your favorite recipes.
What’s Inside Every Package
Ingredients & Nutritional Information
Great Value Salted Butter contains just two simple ingredients: pasteurized cream and salt. We believe in straightforward, quality ingredients that deliver the authentic butter taste you expect.
Each tablespoon (14g) provides 100 calories and 11g of total fat, including 7g of saturated fat. Our butter contains 80% milkfat, which is the standard for quality butter production in the United States. This fat content ensures proper texture for baking applications and creates the rich mouthfeel that makes butter indispensable in the kitchen.
Storage & Freshness Guidelines
Proper storage keeps your Great Value Butter fresh and flavorful. Store unopened packages in your refrigerator at 40°F or below, where butter will maintain peak quality for up to four months past the printed date.
Once opened, keep butter in its original wrapper or transfer it to an airtight container to prevent absorption of refrigerator odors. We recommend using opened butter within one month for best flavor. The wrapper’s measurement markings remain useful throughout the stick, making portioning easy for recipes.
Baking & Cooking Applications
Perfect for Baking
Great Value Salted Butter excels in baking applications where you want both fat content and flavor enhancement. The 80% milkfat creates tender, flaky pastries, cookies with perfect spread, and cakes with fine crumb structure. Use our butter in pie crusts, biscuits, shortbread cookies, and pound cakes for traditional results.
For most baking recipes, you’ll use butter at room temperature (softened) or cold, depending on the desired outcome. Cold butter creates flaky layers in pastries, while softened butter creams beautifully with sugar for cookies and cakes. Each stick wrapper includes tablespoon markings, so you can cut exactly what your recipe requires without additional measuring.
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Questions About Great Value Butter
Unopened Great Value Butter maintains peak quality for up to four months past the printed date when stored in the refrigerator at 40°F or below. Once opened, we recommend using the butter within one month for best flavor and freshness.
Keep butter in its original wrapper or an airtight container to prevent absorption of other food odors. If you notice any off-smells or discoloration, it’s time to replace the butter. For extended storage, butter freezes well for up to 12 months when properly wrapped.
Yes, you can substitute our salted butter in recipes calling for unsalted butter with a minor adjustment. For each stick (1/2 cup) of salted butter used, reduce the added salt in your recipe by approximately 1/4 teaspoon.
Salted butter works well in most baking applications, though professional bakers often prefer unsalted for precise control over salt levels. For savory cooking and everyday baking like cookies, muffins, and quick breads, salted butter typically works perfectly without any recipe modification. Taste as you go and adjust seasoning to your preference.
Great Value Butter meets USDA Grade AA standards, which is the highest quality grade for butter. Grade AA butter is made from fresh cream and has a fine, pleasing flavor with a smooth, creamy texture. It scores 93 points or higher on the USDA’s 100-point scale.
Lower grades (Grade A or Grade B) may have slight flavor defects or less smooth texture but are still wholesome products. We choose to produce Grade AA butter because it delivers the superior quality and consistent performance you deserve in your cooking and baking. The grade is determined by professional butter graders who evaluate flavor, body, texture, color, and salt characteristics.
For best results, let refrigerated Great Value Butter sit at room temperature for 30-45 minutes until it’s soft enough to leave a slight indent when pressed but still holds its shape. This is the ideal texture for creaming with sugar in cookie and cake recipes.
If you need softened butter faster, cut the butter into tablespoon-sized pieces and spread them on a plate—the increased surface area speeds softening to about 15 minutes. Avoid microwaving butter to soften it, as this often creates unevenly melted butter that can affect recipe results. For recipes requiring melted butter, you can microwave in 10-second intervals, stirring between each, until fully melted.
Yes, you can use Great Value Butter to make clarified butter or ghee. Clarified butter is pure butterfat with the milk solids and water removed, creating a product with a higher smoke point ideal for high-heat cooking.
To clarify our butter, melt it slowly over low heat, then skim off the foam and carefully pour off the clear golden liquid, leaving the milk solids behind. For ghee, continue cooking until the milk solids brown slightly, creating a nutty aroma. Both unsalted and salted butter work for this process, though unsalted is more traditional for ghee. One pound of butter yields approximately 12-13 ounces of clarified butter.
Absolutely! Great Value Butter freezes excellently for up to 12 months. Wrap each stick tightly in aluminum foil or freezer paper, then place wrapped sticks in a freezer bag, removing as much air as possible before sealing.
Label the package with the date so you can track freshness. When you need frozen butter, thaw it in the refrigerator overnight for gradual, even thawing. You can also grate frozen butter directly into flour for pastry recipes—the cold, firm texture is perfect for creating flaky crusts. Freezing doesn’t affect the quality or taste of butter when properly wrapped and stored.
Great Value Butter is made from cream—a single, natural dairy ingredient (plus salt in our salted variety). Butter must contain at least 80% milkfat according to U.S. standards. This simple composition gives butter its distinctive flavor and baking properties.
Margarine and spreads are typically made from vegetable oils that have been processed and may contain additional ingredients like emulsifiers, artificial flavors, or colorings. While these products have their uses, they don’t provide the same flavor or perform identically in baking. Butter creates tender, flaky pastries and rich flavor that’s difficult to replicate with substitutes. When a recipe calls for butter, we recommend using real butter like ours for authentic taste and texture.