Is Parchment Paper the Same as Butter Paper? Complete Guide

Walk into any kitchen, bakery or food packaging supplier and you’ll hear these papers called all sorts of names: parchment paper, baking parchment, baking paper, butter paper, greaseproof paper. Some people use the terms interchangeably. Others insist they’re completely different products.

So, is parchment paper the same as butter paper? The short answer is: sometimes, but not always. It depends on where you live, who you ask and, most importantly, how the paper is made. In this guide, we’ll clear up the confusion, explain the real differences, and help you choose the right paper for your kitchen or business.

The Short Answer

Parchment paper and butter paper are closely related, but not always identical.

• Parchment paper (also called baking parchment) is a heat-resistant, non-stick paper, usually treated with silicone.
• Butter paper is a common name for a thin, grease-resistant paper traditionally used to wrap butter and food. It’s often uncoated and is essentially a type of greaseproof paper.

The confusion comes from the fact that, in many regions, sellers use “butter paper” as a catch-all label for any translucent baking or wrapping paper, including products that are actually parchment. That’s why it’s important to check what’s on the packaging rather than relying on the name alone.

What Is Parchment Paper?

Parchment paper is a cellulose-based paper that has been treated to make it:

• Non-stick, so cakes, biscuits and bakes lift off easily
• Heat resistant, suitable for oven use within the temperature range printed on the pack
• Moisture and grease resistant, so it doesn’t soak through

Most modern baking parchment is coated with a thin layer of silicone, which gives it the non-stick finish. Traditional vegetable parchment is made by treating paper pulp so the fibres become dense and resistant to grease and moisture.

In the UK, you’ll most often see it labelled as baking parchment or baking paper.

What Is Butter Paper?

Butter paper gets its name from its historic use: wrapping butter, cheese and other fatty foods. It’s a thin, translucent paper that resists grease without needing a heavy coating.

In practice, butter paper is usually:

• Greaseproof paper made from densely beaten pulp
• Lightly or un-coated, depending on the manufacturer
• Less heat tolerant than silicone-coated baking parchment
• Widely used for wrapping, lining and food presentation

In parts of South Asia, “butter paper” is also the everyday name for the paper people use to line cake tins, so you may find some products sold under this name that behave like parchment. Again, the label on the pack matters more than the name.

Parchment Paper vs Butter Paper: Key Differences

Feature	Parchment Paper	Butter Paper
Main purpose	Baking and cooking	Wrapping and lining
Coating	Usually silicone-coated	Often uncoated
Non-stick	Yes	Limited
Heat resistance	High (check the pack)	Lower, varies by product
Grease resistance	Excellent	Good to excellent
Typical uses	Baking trays, cake tins, roasting	Wrapping butter, sandwiches, pastries
Reusable	Often a few times	Usually single use
Recyclability	Coated types are generally not recyclable	Clean, uncoated paper may be

The main takeaway: the coating is what separates the two. If a paper has a silicone layer, it behaves like parchment. If it relies on dense paper fibres alone, it behaves like butter paper or greaseproof paper.

Can You Use Butter Paper Instead of Parchment Paper?

It depends on what you’re doing.

When it’s usually fine

• Lining a cake tin (greased lightly) for low to moderate oven temperatures
• Wrapping food such as sandwiches, pastries or cheese
• Separating layers of biscuits, cakes or burgers
• Resting dough or sweets on a tray

When to be careful

• High-temperature baking or roasting, where uncoated paper may scorch or darken
• Sticky bakes such as meringues, macarons or caramel, which can cling to uncoated paper
• Long cooking times, where the paper may dry out and become brittle

If you’re not sure, check the manufacturer’s maximum temperature on the packaging, and avoid placing any paper in direct contact with an oven element or flame.

Can You Use Parchment Paper Instead of Butter Paper?

Almost always, yes. Baking parchment works well for wrapping and lining, and it handles heat far better. The trade-offs are that it can be more expensive and, because of the silicone coating, harder to recycle. For wrapping cold or room-temperature food, uncoated butter paper or greaseproof paper is often the more sustainable choice.

Is Parchment Paper the Same as Greaseproof Paper or Wax Paper?

These three get mixed up constantly, so here’s a quick guide:

• Parchment paper: Heat-resistant and non-stick, usually silicone-coated. Best for baking.
• Greaseproof paper: Grease-resistant through its dense fibres. Good for wrapping and lining. Often the same thing as butter paper.
• Wax paper: Coated with wax. Fine for wrapping and cold use, but not oven safe, as the wax can melt or smoke.

Never use wax paper in the oven. If you’re swapping papers, parchment is the safest all-rounder.

How to Tell Which Paper You Have

If your paper isn’t clearly labelled, try these checks:

• Look at the packaging. Reputable products state their coating, food safety and temperature rating.
• Feel the surface. A smooth, slightly slippery finish suggests silicone. A matte, papery feel suggests an uncoated paper.
• Check the heat rating. A clearly stated oven-safe temperature usually points to baking parchment.
• Ask your supplier. If you’re buying in bulk or for a business, ask for the product specification sheet.

Avoid guessing, particularly when using paper at high oven temperatures.

Which One Should You Choose?

Choose parchment paper if you:

• Bake regularly and want a reliable non-stick surface
• Roast or cook at higher temperatures
• Work with sticky or delicate bakes

Choose butter paper or greaseproof paper if you:

• Mainly wrap, serve or present food
• Want a more natural, uncoated paper
• Prefer something easier to recycle or compost, where local rules allow

Tips for Food Businesses

For bakeries, cafés, delis and takeaways, the right paper does more than protect food. It’s part of your brand.

• Match the paper to the job. Use baking parchment for the oven and greaseproof or butter paper for wrapping and serving.
• Choose food-safe, certified paper. Make sure it’s suitable for direct food contact.
• Consider FSC-certified paper from responsibly managed forests.
• Print your branding. Custom printed greaseproof paper turns everyday packaging into a memorable brand touchpoint.
• Think about disposal. Uncoated papers are generally easier for customers to dispose of responsibly than coated ones.

The Bottom Line

Parchment paper and butter paper are not always the same, but they’re closely related. Parchment is the non-stick, heat-resistant choice for baking, while butter paper is a traditional grease-resistant paper best suited to wrapping and lining. The name on the label can be misleading, so always check the coating, heat rating and food safety information before you buy.

Looking for the perfect paper for your bakery, café or takeaway? Browse our range of custom printed greaseproof and baking papers at Custom Papers UK and create packaging that protects your food and promotes your brand.