European vs. American Butter: What’s the Difference?

If you're a butter enthusiast or simply someone who loves spreading butter on fresh toast, you might have noticed the growing conversation around European vs. American butter. While both serve the same purpose—adding richness and flavor to our food—they differ in more ways than you might think! Let's dive into what sets these two butters apart.

1. Butterfat Content

One of the most notable differences between European and American butter is the butterfat content.

• European butter typically contains 82-85% butterfat. This higher fat content gives it a richer, creamier texture, making it perfect for baking delicate pastries or simply spreading on a fresh baguette.
• American butter, on the other hand, contains about 80% butterfat. While this might seem like a minor difference, those few extra percentage points make European butter silkier and denser, while American butter tends to have more water.

The higher butterfat content in European butter also enhances its ability to produce flaky pastries and tender baked goods.

2. Taste and Texture

Because of its higher fat content and different production methods, European butter has a creamier, smoother texture. It often has a slightly tangy flavor, which comes from the culturing process. In some European countries, butter is made from fermented cream, which gives it a more complex, nuanced taste.

Meanwhile, American butter tends to have a more neutral flavor and is often unsalted. It’s excellent for everyday use in cooking and baking where a more mild butter taste is needed.

3. Cultured vs. Sweet Cream Butter

Another significant difference is how the butters are made.

• European butter is often made from cultured cream, meaning the cream has been allowed to ferment before churning. This gives it that distinct tanginess.
• American butter is more commonly made from sweet cream, which is simply fresh cream churned into butter without fermentation. This process gives it a milder, sweeter taste.

4. Salt Content

While both American and European butter come in salted and unsalted varieties, European butter often has less salt than its American counterpart. Salted American butter is more common and can have a more pronounced salty taste, making it a great option for adding extra flavor to dishes like sautéed vegetables or grilled sandwiches.

5. Price and Availability

European butter tends to be more expensive and less widely available in the U.S. due to import costs and its artisanal nature. If you’re looking for brands like Kerrygold or Plugrá, you may have to check specialty stores or the imported goods section.

American butter is readily available in all supermarkets, and its affordability makes it the go-to choice for most households. Brands like Land O’Lakes or Challenge Butter are kitchen staples across the country.

Which Should You Choose?

It ultimately comes down to what you’re using the butter for:

• If you’re making delicate pastries, looking for a butter with a rich, luxurious taste for your toast, or just want to experience that extra creaminess, European butter is a great choice.
• If you need a versatile, all-purpose butter for baking, cooking, and everyday use, you can’t go wrong with American butter. It’s affordable, easy to find, and works well in most recipes.

At Butterie, we believe that no matter what butter you choose, it deserves to be easily accessible and ready to spread without the hassle of refrigeration. Our butter dish keeps butter fresh and spreadable on your counter—whether you love rich European butter or classic American butter.

Let’s face it, butter just makes everything better!