Hello friends, Heidi here from Rain Country. God is good all the time, and in this updated video I’m sharing what I’ve learned after years of keeping butter powder in my pantry and long-term storage. I talk through the brands I’ve used and the ones I’d recommend (even ones I haven’t personally tried yet, but I trust because I’ve used their other dairy powders). I also give you a quick price comparison as of January 2026, and explain why I like the darker mylar-style bags for long-term storage—plus how I store a big backup in a mylar bag inside a 5-gallon bucket with a gamma seal lid, and keep a jar topped off for everyday use. Then I get into the practical part: how I actually use butter powder. It’s not a perfect across-the-board replacement for fresh butter (the flavor changes a bit with any dairy powder), but it shines in baking and in sauces. I show how I use it for a rich white sauce base (mac and cheese, biscuits and gravy, Alfredo, and more), and I share the experiment that surprised me most—using butter powder in biscuits in place of palm shortening, which gave me a better rise and a flakier texture. I also share what worked (and what didn’t) in pie crust, plus how it did in my yeast bread, and what I’m planning to test next (pancakes and tortillas).