The Difference Between American and European Butter

Butter is butter, right? Think again.

If you’ve ever wondered how French croissants flake just right or why a dollop of butter in European kitchens tastes like pure gold, the secret lies in one of the most intriguing distinctions in the culinary world: American vs. European butter. 

For chefs, bakers, and food enthusiasts, understanding the key distinctions between European butter vs. American butter can elevate the results of any dish or pastry.

WHICH BUTTER IS BETTER? AMERICAN BUTTER VS. EUROPEAN BUTTER

There’s no hard-and-fast rule about which butter is "better" — both have their strengths. But, understanding the key differences can help you choose the proper butter for your particular job. 

The two primary factors that set American and European butter apart are butterfat content and culturing, with the latter being especially important in shaping flavor. Texture and color also play a part.

AT A GLANCE

WHAT IS BUTTERFAT, AND WHY DOES IT MATTER?

Butter is made by churning cream until the fat separates from the liquid (buttermilk), leaving behind a solid, creamy fat known as butter. The butterfat content determines how rich and pliable the butter will be, and this is where the first major difference between American and European butter lies.

• American Butter: Standard American butter contains about 80% butterfat, with the remaining 20% composed of water and milk solids. While this butter is functional for everyday use, its lower fat content can result in a less creamy texture and more moisture, which may affect baking results.
• European Butter: European butter boasts a higher fat content — typically 82-86%. This high butterfat butter makes it richer, silkier, and more luxurious, with less water and more concentrated flavor.

THE IMPORTANCE OF CULTURING

While butterfat content plays a significant role, the real game-changer lies in the culturing process, which sets European butter apart from its American counterpart in terms of flavor and aroma.

• American Butter: Most American butter is sweet cream butter made from pasteurized cream without additional fermentation. This results in a mild, creamy flavor that’s perfect for general use but lacks the depth of cultured butter.
• European Butter: European butter undergoes a culturing process where beneficial bacteria are added to the cream, allowing it to ferment before churning. This process creates complex, tangy flavors and subtle nutty undertones, giving the butter its signature character.

TEXTURE AND COLOR

European butter’s higher butterfat content and culturing influence its texture and color.

• Texture: European butter's lower water content gives it a denser, creamier texture that’s perfect for laminating dough in croissants or puff pastry. It also holds its shape better at room temperature, making it a top choice for high-precision baking.
• Color: European butter often has a naturally deeper yellow hue, thanks to the diet of the cows that produce the cream. Grass-fed cows, more common in Europe, yield cream with higher beta-carotene levels, resulting in richer-colored butter. In contrast, the paler American butter often comes from grain-fed cows.

CULINARY APPLICATIONS: WHEN TO CHOOSE EUROPEAN BUTTER

In recipes where butter isn’t the star of the show (perhaps you’re adding it to a simple mix or greasing a pan), American butter can execute just fine.

But if you want pastry perfection? Richer taste? Go European-style; the higher fat content will result in more flakiness and flavor distinction. 

Our chefs believe European butter makes a noticeable difference in these instances, especially: 

• Pastry: For flaky pie crusts, buttery croissants, or delicate puff pastries, the higher fat content ensures superior texture and flavor.
• Sauces: In rich sauces like beurre blanc or hollandaise, European butter emulsifies more smoothly, creating a creamier result with a touch of tanginess.
• Finishing Touches: When used as a topping for bread, steamed vegetables, or grilled steak, a bolder butter can elevate dishes from simple to gourmet level. Extra points here for additional garnishes and flavors, like black truffle!

THE PROS LOVE IT: BEURREMONT’S 83% BUTTERFAT BUTTER

If you have recipes that require a depth of flavor that plain old American butter just can’t match, Beurremont’s 83% butterfat, European-style butter is your solution — sold in bulk, print, roll, and sheet (beurre de tourage) varieties. Made with carefully selected cream and a meticulous culturing process, it’s a chef’s best friend in both sweet and savory applications.

Start spreading the love and savoring the flavor. Browse our assortment of traditional French butters and other dairy products online >>