What Is European Butter and How Does It Differ from American Butter?

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When the time comes to choose the right butter for your culinary creations, understanding the differences between American and European butter is crucial. Whether you’re spreading it on fresh sourdough, enriching sauces, or incorporating it into your chocolate chip cookie batter, the type of butter you select can significantly impact flavor and texture.

European butter is known for its higher butterfat content, which typically starts at 82%, compared to the 80% minimum for American butter. This slight difference might seem minimal, but it plays a significant role in the overall richness and depth of flavor. Furthermore, many American producers craft their butter in a European style, often at a higher price point. This leads many to ponder whether the extra cost justifies the taste and culinary experience. Here are some key insights to consider before making your selection for that elaborate béarnaise sauce or decadent pound cake.

Key takeaways

American-style butter has a minimum butterfat content of 80%, while its European counterpart must contain at least 82% butterfat. Both varieties are limited to a maximum of 16% water content. The richness of European-style butter, often cultured, lends it a unique tangy flavor, making it a favorite for pastries and dishes where butter takes center stage.

What is European-style butter?

In Europe, the standard for butterfat content is slightly elevated at 82%, compared to the American standard of 80%. This additional butterfat enhances the richness, making a noticeable difference in flavor and texture. Moreover, many European butters are cultured, meaning they are produced from cream that has been infused with live cultures. This fermentation process imparts a delightful tang reminiscent of crème fraîche.

Expert chefs frequently recommend using European-style butter for applications that highlight the ingredient itself, such as on freshly baked bread or in dishes like Buttery Irish Cabbage. Laurent Tourondel, a well-respected chef, suggests that when finishing a sauce with butter—like a beurre monté—using European-style butter elevates the dish’s flavor profile. This type of butter is also excellent for basting meats, enhancing their taste.

In baking, particularly for pastries that involve lamination, the higher butterfat content is vital. It not only enriches the flavor but also improves the butter’s workability, making it easier to incorporate into doughs—an essential factor for achieving the desired flakiness in croissants and other pastries.

Shopping tip

Notably, European-style butter can also be produced in the U.S. Popular brands like Plugrà and Vermont Creamery offer options that align with this style. Among chef-adored European butters are Irish Kerrygold and esteemed French butters such as Isigny Sainte Mère Beurre d’Isigny and Président. However, discerning shoppers can find high-quality domestic butters crafted in the European style, enhancing their culinary endeavors.

In contemporary kitchens, the distinction between European and American butters has less significance than the comparative quality among domestic brands, according to 2022 F&W Best New Chef Caroline Schiff. Many domestic butters hold their own against imported varieties, exhibiting desirable traits such as fat content, cultured flavors, salinity, and pleasing textures—some of which include Vital Farms from Austin, which boasts an impressive 85% butterfat content, along with Vermont Creamery and Plugrà.

What is American-style butter?

The majority of butter available in U.S. grocery stores typically contains around 80% butterfat, adhering to the minimum requirement established by the United States Department of Agriculture (USDA).

American-style butter is an economical option for everyday cooking and adequate for most baked goods, including cakes and cookies. In informal taste comparisons, some standouts among American-style unsalted butters include Tillamook—with a slightly higher butterfat content of 81%—Horizon Organic, and Whole Foods 365 Everyday. For recipes where butter is not the focal point, selecting an everyday variety suffices.

As Schiff emphasizes, even a straightforward baked good made with generic 80% domestic butter can deliver satisfaction, highlighting that accessibility and affordability should guide your choices in the kitchen.

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