Culver’s has earned its reputation for deliciousness by cooking every ButterBurger to order and crafting every batch of Fresh Frozen Custard throughout the day, same as we always have.
As Craig Culver will tell you, Culver’s ButterBurgers are made the way they are today because that’s how his mom always did it. Still, we use fresh, never frozen 100% Midwest beef, seared to perfection and served on a lightly buttered toasted bun for that extra touch of goodness. Sure, it takes a bit longer doing it that way, but boy is it worth the wait.
Our commitment to crafting the world’s finest Fresh Frozen Custard also remains the same today as when we served our very first scoop. We use the finest real Wisconsin dairy, plus cold-pressed vanilla and Dutch-blend chocolate, and make every batch fresh, right in the restaurant throughout the day.
What is Culver’s Fresh Frozen Custard? Think of it as the most premium ice cream you’ve ever tasted. Wonderfully luscious and rich, it contains less air so it’s creamier and more decadent than ordinary ice cream; and because it’s served at a temperature that won’t freeze your taste buds, you actually experience the flavor longer.
Today, most anyone who’s ever eaten at Culver’s can vividly recall the first time they bit into a ButterBurger or savored a spoonful of Fresh Frozen Custard. That’s how we know we must be doing something right.