Second time around, here, so I would appreciate some feedback. I would like to know what kind of butter you guys use and why?

Salted butter?
Unsalted?
Whipped?
Spray?
ICBINB?
Margarine?

Personally, I just switched to the whipped butter, going to see how that goes.

At a cooking school class, we were taught that unsalted butter is a best buy.

When salt is added to butter, it is whipped which adds air and content. You pay for a pound of butter but are getting less butter than you do in the 'unadulterated' kind.

If it were available where I live, I'd use Kerrygold ... Comes fom grass fed cattle.

No thank you to margarine.

Oops sorry.. I see this is an Atkins thread

If I am using it I use salted butter and really only because I think it tastes better. I use the spray for cooking sometimes but thats if I already have a lot of fat for the day. Olive oil I use a lot for cooking if I am not using butter. but if I am making a atkins friendly sweet I use unsalted because I feel fake sugar just can't handle the salted butter and it is over powering.

I use salted butter (for taste ) tho not very much of it at all tho... Only to "grease" my pan for my eggs LOL I had bought 14 lbs of butter last winter thinking I would eat alot of it.. LOL NOT.. I still (after a year - they are frozen) have 6 left and I used 5 for Christmas cookies.. so only 3 lbs in a year. I too use Olive oil when cooking my marinated chicken

I live in Paris, France and am very lucky to have access to great butter. Pick keep both salted and unsalted on hand, both are made from raw milk, grass-pastured cows by a small-batch independent farmer. Butter nirvana actually. The salted butter is simply Amazing. I use the unsalted in bulletproof coffee these days (gave up cream in early December because I overdo it when it's in the house...) most of my cooking is with the salted, sometimes half olive oil or half coconut oil (mixing half oil and half butter allows you to cook with butter at a higher temperature than butter alone).

Kerrygold