Does European Butter Live Up to the Hype? Here’s What Pastry Chefs Say

When we think of “European butter”, images of oiliness of pastry, layers of crispy puff pastry, fragrant pâte brisée, and butter-rich Napoleons come to our mind. The difference between the plainness of American butter and the intensity of European butter, usually kept in a tub or stick in the fridge, is so great that once you taste one of the European butter brands available in the market, the magic of watery dryness and creamy sweetness leaves you spellbound.

In this article, we will learn how European butter vs American butter is different, how European-style butter differs from European cultured butter, what are their best uses in various recipes, where to buy European butter and how to find European butter near me. Finally, we will learn how to make European butter at home and find the best European butter available in the market.

What is European butter?

European butter is butter traditionally produced in Europe. French butter and Irish butter are the main forms. It has a 82–90% butterfat content than regular butter while American butter content minimum 80% butterfat. The traditional European way, the cream first cultured, i.e. fermented with probiotic bacteria, making the butter slightly tangy, slightly sweet, and very rich in texture.

Key Features:

• High Butterfat: 82–90%
• Slow Churn: This process involves whipping the cream at a slower speed, resulting in less water and more creaminess.
• Cultured Cream: Cream is fermented to produce a slightly tangier texture, similar to yogurt.

European Butter vs American Butter

Butterfat Percentage

• European Butter: 82–90% butterfat; the rest is moisture, lactose, and small extracts
• American Butter: Minimum 80% butterfat; more water and slightly sweet tones

Taste and Texture

• European Butter: Rich, creamy, slightly tangier, and lingering notes
• American Butter: Sweeter, less sour, slightly fluffy

Sifting Process

• European butter is churned at a slower speed, resulting in less moisture and more density.
• American butter is usually made using a faster sifting process, which leaves it with a slightly higher water content.

Cooking Effects

• European butter has increased flakiness and tenderness in baking.
• American butter is more spreadable and moist, which is a plus in some cookies and brownies.

Differences Between European-Style Butter and Cultured Butter

• European-Style Butter: Same process, but can be made anywhere (e.g., Plugrà Premium European Style Butter is made in the USA).
• European Cultured Butter: Same method as real European butter—cream is cultured and fermented, then slowly stirred.

Both are similar in texture and flavor, but Cultured Butter has a slightly stronger tang due to the cultured cream.

The Magic of European Butter in Baking

Pastry chefs say, “If butter has to be the hero of the flavor, choose European butter.”

• Puff Pastry and Croissants: Layers golden and fluffy; the high percentage of butter oozes through and gives off wonderful flavor.
• Pie Dough (pâte brisée): Rising from the base, crispy but soft on the inside as the butter steams and layers the dough.
• Sablé Cookies: Delicate, buttery sweetness lingers in every bite.

Choosing the best European butter in baking is crucial to ensuring that your pastry base turns out exactly as delicate and flaky as you want it to be.

European Butter Shines in Cooking

European butter isn’t just limited to baking, it also works wonders in cooking:

• Sauce Finishing: Butterfat creates a rich emulsion in finishing sauces like Beurre Blanc, Herbed White Wine Lemon Sauce, etc.
• Pan-searing: When searing meat or vegetables, butter browns quickly at high temperatures (the Maillard reaction), adding depth to the flavor.
• Seasoning: Putting a slice of butter on bread, steamed vegetables, or pasta opens up a whole new dimension of flavor.

When cooking butter that really brings out the brightness and creaminess of butter, consider European butter.

Bread and butter combination

• Savoring European butter with freshly made bread is an experience—the slight tang and creaminess blend.
• Compound Butter: You can add herbs, spices, or sweeteners like mashed berries, cinnamon, and sugar to open up a whole new world of flavor.

Take advantage of the rich flavors European butter brands offer in this secondary use.

American butter has its place

There are times when American butter is the perfect choice:

• Chocolate chip cookies, brownies: The butter’s water content and mild sweetness make it a great choice.
• Cake fillings and chocolate frostings: When you need fat but a light frosting, American butter sets better.

Instead of subscribing to expensive European butter, consider which butter will work best for your recipe.

Storage and freezing

• Store in the fridge: Wrapped well, keeps well for 1–4 months.
• Freezing: Less water makes it cut beautifully, and fewer ice crystals form.

“American butter tends to crumble when frozen, but European butter maintains structure—a boon for top-notch baking chefs.”

How to make European butter at home

Ingredients:

• Heavy Cream – 500 ml
• Probiotic yeast (Buttermilk or Yogurt Starter) – 2–3 tbsp
• Salt (optional) – to taste

Method:

1. Keep the cream at room temperature for 30–45 minutes.
2. Mix the cream in a clean container, then add the yeast and cover and keep it for 12–24 hours, until the cream shows a slight sourness and thickens.
3. Stir in a mixer/churner on low speed until the liquid part separates and the solid part of the butter is formed.
4. Strain the butter and separate the remaining cream (buttermilk). Do it.
5. Wash the butter in cold water to remove any remaining milk solids.
6. Add salt (if desired) after straining.
7. Roll in wrappers and store in the refrigerator.

Homemade European cultured butter prepared by this process will taste almost as good as the one available in stores.

Where to buy European butter (where to buy European butter & European butter near me)

• Supermarket retailers: Available in high-end grocery stores like Whole Foods, Metro, Spencer’s (in India), etc.
• Online shopping: Check where to buy European butter on Amazon, BigBasket, and Nature’s Basket.
• Bakery supply stores: Stores that sell ingredients for local bakers also have availability.
• Google Maps: Type “European butter near me” to check the nearest showroom or grocery store.

Nowadays, you can find nearby stores directly from your smartphone by searching for european butter near me.

Top 5 best European butters and European butter brands in the market

• Kerrygold (Ireland): Creamy, golden color, herbal notes
• Président (France): Classic French flavor, best in emulsions
• Lurpak (Denmark): Balanced sweetness, perfect for home baking
• Plugrà Premium European Style (USA): 82% butterfat, a favorite of professional chefs
• Elle & Vire (France): Cultured variant, perfect for salads and dressings

These European butter brands are known for their unique flavor profiles.

Conclusion

European butter has taken the baking and cooking world by storm with its rich, creamy texture and sweet-sour balance. Whether you’re making flaky croissants, whipping up amazing sauces, or enjoying fresh butter-laced bread, European butter’s higher butterfat content and cultured process set it apart from American butter. You can enjoy it yourself at home with the easy steps of how to make European butter, and find it at a market near you by discovering where to buy European butter. It’s a true culinary delight for taste buds that takes every dish to new heights.

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