Understanding the Basics of European Style Butter
Butter is a versatile and essential ingredient found in kitchens around the world. However, not all butters are created equal. One of the most luxurious and flavorful varieties is known as European style butter. This type of butter has gained popularity not only among professional chefs but also among food enthusiasts and home cooks who appreciate its rich taste and creamy texture.
European style butter is a cultured butter made using traditional techniques from Europe, particularly countries like France, Ireland, and Germany. Unlike regular sweet cream butter common in the United States, European style butter undergoes fermentation—a process where live bacterial cultures are added to pasteurized cream before churning. This fermentation gives it a tangy, complex flavor and a denser texture. The butter typically contains at least 82% butterfat, and sometimes even more, making it ideal for baking and sautéing.
The Fermentation Process: What Sets European Style Butter Apart
The defining characteristic of European style butter is the use of fermented or cultured cream. In the making of this butter, cream is inoculated with live bacterial cultures—similar to the ones used in yogurt or sour cream. These cultures convert lactose into lactic acid, acidifying the cream and giving it a slightly tangy, more developed flavor. The fermentation process also thickens the cream and changes its structure, which affects the final butter’s mouthfeel and texture.
Why Fermentation Matters
The inclusion of live cultures in butter-making is not just about flavor. It also affects texture and performance in cooking:
- Enhanced flavor: The tangy, slightly nutty flavor of cultured butter comes from the fermentation process, offering depth that sweet cream butter cannot achieve.
- Better texture: Fermented cream churns into a denser, smoother butter with a luxurious mouthfeel.
- Higher butterfat content: European style butters often contain between 82% and 86% butterfat, compared to 80% in American butter, which means less water and more richness in food preparation.
Brief History of Cultured Butter in Europe
Cultured butter has been a staple in European dairy production for centuries. Before refrigeration, raw milk was often left to sit, allowing natural bacteria to ferment the cream. This process not only preserved the milk but also enhanced its flavor. Over time, dairy producers learned how to control and refine this fermentation process, creating consistent, high-quality butters.
In France, butter-making became an art form, especially in regions such as Normandy and Brittany, both of which are known for their rich dairy pastures. These areas still produce some of the finest examples of European style butter today. Similarly, countries like Ireland, Germany, and Eastern European nations developed their own variations of cultured butter, each with subtle differences based on local climate, grass-fed diet of the cows, and production techniques.
Key Features of European Style Butter
To truly understand what makes European style butter special, it’s important to compare it to more commonly available types of butter. Here are the main features that distinguish European style butter:
Higher Butterfat Content
One of the most notable characteristics of European style butter is its higher fat content. While standard American butter must contain at least 80% butterfat, European style butter typically boasts 82% or more. Some artisanal varieties even reach up to 86%. This richer fat profile results in a smoother texture and less moisture, which can improve the quality of baked goods and pastries.
Cultured (Fermented) Cream Base
Unlike sweet cream butter, European style butter starts with cultured cream. This imparts a slightly sour taste reminiscent of yogurt or sour cream, offering a more complex flavor profile that enhances both savory and sweet dishes.
Distinctive Tang and Flavor Complexity
The acidification of cream creates butter that is not only flavorful but also more aromatic. This tangy characteristic can elevate food in a way that neutral-flavored butters cannot. In gourmet applications, this flavor distinction is highly valued.
Superior Texture for Culinary Use
Thanks to its lower moisture content and fermentation, European style butter tends to be more spreadable at room temperature. Its density makes it a favorite for laminated doughs like croissants and puff pastry, where flakiness and richness are essential.
Better Than Other Butters? A Comparative Look
The question of whether European style butter is better than other kinds of butter depends on the context—taste, intended use, and personal preference.
European Style vs. American Butter
American butter is typically sweet cream butter that hasn’t undergone fermentation. As a result, it has a milder, even somewhat bland flavor compared to European style. Although American butter must contain at least 80% butterfat, some premium brands may reach 82%, but that’s rare.
European style butter also stands out in culinary applications. Because of its higher fat and lower water content, it can contribute to better browning and a crispier texture in certain baked goods, and it has a higher smoke point than many other butters.
| Characteristic | European Style Butter | American Butter |
|---|---|---|
| Butterfat Content | 82%–86% | 80% minimum |
| Cultured/fermented? | Yes | No |
| Flavor Profile | Tangy, nutty, complex | Mild, neutral |
| Best For | Baking, sautéing, gourmet dishes | Cooking, toast, general use |
European Style vs. Clarified Butter & Ghee
Clarified butter and ghee are both butters where the water and milk solids have been removed. Ghee, a staple in Indian cuisine, is also clarified but is cooked further to caramelize the milk solids before removal. These butters have high smoke points and are excellent for frying and searing. However, they are far less spreadable and lack the richness and flavor of European style butter.
European style butter is not suitable for extreme heat cooking, like deep frying, due to its higher moisture and milk solids content. However, it is unbeatable for finishing dishes or creating delicate pastries.
Popular Brands of European Style Butter
As interest in European style butter has grown, so too has the availability of quality brands in supermarkets and specialty food stores.
French Examples
The French have long been known for their expertise in butter-making. Some of the most prestigious European style butters come from Normandy and Bretagne (Brittany), regions where the lush green pastures produce rich, flavorful cream.
- Echiré: Often called “the champagne of butter,” Echiré is one of the most premium brands in France, made from unpasteurized cream in limited quantities.
- Isigny: Renowned for its creamy texture and delicate tang, Isigny is a favorite in many French kitchens and markets.
- Cultured Plugrá: A U.S.-produced butter inspired by French techniques, Plugrá offers a 82% butterfat content at a more accessible price than imported brands.
International and U.S. Brands
Thanks to rising demand, several international and American butter brands have adopted European style techniques:
- Kerrygold (Ireland): While traditionally a sweet cream butter, Kerrygold also offers a cultured variant that rivals French butters in taste and performance.
- President (France): A widely available brand with a consistent cultured product that can be found in many large grocery chains.
- Land O’Lakes Organic European-Style Butter: A U.S.-made option that has gained popularity for its balance of flavor and affordability.
How to Use European Style Butter in Your Kitchen
Whether you’re baking, frying, or simply buttering your morning toast, European style butter can elevate your cooking in several ways.
Baking Benefits
In baking, the higher fat and lower water content of European style butter make a noticeable difference in texture and flavor, particularly in:
| Dish | Benefit |
|---|---|
| Cookies | Increased spread and richer flavor |
| Pie crusts | Flakier texture due to less moisture |
| Cake layers | Moister, more luxurious crumb |
| Laminated doughs | Enhanced flakiness in croissants or puff pastry |
Cooking and Sautéing
European style butter imparts more complex flavor to dishes, making it an excellent choice for sautéing vegetables, pan-searing meats, or finishing sauces. While it has a slightly lower smoke point than clarified butter or oils, its unmatched flavor makes it worth the trade-off when used with care.
Spread and Finish
Its smooth, rich texture makes European style butter a perfect spread for everything from crusty bread to pancakes. It can also be dropped into hot pasta, stirred into mashed potatoes, or drizzled over roasted vegetables as a flavorful finishing touch.
How to Buy and Store European Style Butter
If you’re interested in incorporating European style butter into your cooking, it’s helpful to know how to choose and store it for best results.
Where to Buy
European style butter is increasingly available in:
- Supermarkets (e.g., Whole Foods, Trader Joe’s, Safeway)
- Specialty food stores
- Online retailers (Amazon, gourmet food sites)
- Import stores, particularly those with European selections
Be sure to look for terms like “cultured,” “European style,” or “fermented” on the packaging to confirm you’re getting the authentic version.
Labeling and Certification
Some European style butters from specific regions may carry Protected Designation of Origin (PDO) status. This means their production is tied to specific regions and traditional methods—for instance, AOC-certified butters from France. These butters often offer unique flavors and are ideal for culinary enthusiasts seeking authenticity.
Proper Storage
To preserve flavor and texture:
- Store European style butter in the refrigerator (ideally in its original foil wrapper or an airtight container).
- Keep it away from strong-smelling foods, as butter absorbs odors easily.
- For longer storage, freeze unsalted or salted butter for up to 6 months.
If you prefer to keep butter at room temperature for spreading, consider using a butter crock to keep it fresh and soft without exposure to the air.
Homemade European Style Butter: Is It Possible?
For the adventurous cook, making European style butter at home can be a rewarding project.
What You Need
The process requires:
- Heavy cream (preferably pasteurized, not ultra-pasteurized)
- Live bacterial cultures (buttermilk, yogurt starter, or commercial culture can be used)
- A stand mixer or hand whisk for churning
- Containers for fermentation and storage
Step-by-Step Process
- Whip cream with a fermentation starter (e.g., 2 tablespoons yogurt culture per 2 cups cream).
- Leave it at room temperature for 12–24 hours to culture.
- Chill the cream until cold before churning.
- Churn until the butter separates from the buttermilk.
- Drain the buttermilk, rinse the butter with cold water to remove any remaining liquid, and add salt if desired.
- Press or knead the butter to remove excess moisture and shape.
Making your own European style butter allows for a higher degree of customization—whether you want to use a specific type of cream, ferment for a longer period, or add herbs and other flavors.
Why the Popularity of European Style Butter Is Growing
The rising trend of European style butter can be attributed to several factors:
- Ingredient awareness: Consumers are more informed about food quality and flavor, making them willing to pay more for premium ingredients.
- Chef influence: Many top chefs and pastry chefs prefer European style butter in their recipes, inspiring home cooks to try it as well.
- Health considerations: While butter is high in saturated fat, the natural fermentation and absence of artificial additives appeal to health-conscious eaters.
- Food culture expansion: As global cuisines grow in popularity, so do the ingredients that define them—European butter is one such ingredient.
Final Thoughts: Should You Make European Style Butter Part of Your Pantry?
European style butter may once have been considered a luxury, but today it is increasingly accessible and enjoyed by a wide range of home cooks and chefs alike. Whether you’re making a delicate béurre blanc sauce, flaky croissants, or simply enjoying fresh bread with butter and jam, the difference European style butter makes is undeniable.
Its richness, texture, and flavor complexity make it a superior choice over standard American butter. While it might not be necessary for every dish, incorporating it into your baking and finishing dishes can elevate your kitchen game dramatically.
If you haven’t tried European style butter yet, now is the perfect time to explore it. From imported French butters to domestic options crafted using traditional methods, there’s a wide variety to suit every taste and budget. Your dishes—and your taste buds—will thank you.
What is European style butter?
European style butter refers to a category of butter that is typically churned to have a lower moisture content and a higher butterfat percentage than traditional American butter. Originating in Europe, this type of butter is known for its creamy texture, rich flavor, and often a slight tanginess due to the fermentation process involved in its production. European style butter is widely appreciated in gourmet cooking and baking for its superior quality and taste.
This butter is often made using traditional methods that involve culturing the cream before churning. The culturing process introduces live bacterial cultures that ferment the cream, giving it a distinct flavor and aroma. Whether salted or unsalted, European style butter tends to be denser and softer at room temperature, making it ideal for spreading and incorporating into recipes where a luxurious texture is desired.
How is European style butter different from regular butter?
The main distinction between European style butter and regular American-style butter lies in the butterfat content and production method. While American butter must have at least 80% butterfat, European styles often exceed this, reaching around 82% to 86%. This higher fat content results in a richer, creamier product with less water, which affects its performance in cooking and baking.
European style butter is frequently made by fermenting the cream before churning, a process that is not commonly used in regular butter production. This fermentation gives the butter a slightly sour or tangy flavor and enhances its natural aroma. Due to its higher fat and lower water content, it’s especially favored in pastry making, where it helps create flakier, more tender crusts without excess steam or moisture.
Why is European style butter more expensive than other butters?
European style butter commands a higher price due to its premium ingredients, traditional production methods, and extended aging process. The use of cultured cream and the slower, small-batch churning techniques add to the overall labor and time required to produce it. These artisanal methods not only elevate the flavor but also increase production costs compared to more industrialized, faster butter-making techniques used in regular butter production.
Additionally, because European style butter has a higher butterfat content, more cream is required to make the same volume of butter compared to standard varieties. This efficiency loss adds to the cost. The growing demand in global markets for high-quality, gourmet dairy products also influences its pricing, as importing premium butter from European countries adds transportation and supply chain expenses.
How is European style butter made?
The traditional method of making European style butter begins with fermenting pasteurized cream using live bacterial cultures, which produce lactic acid and give the butter its signature tanginess. After the cream has ripened for a period—usually 12 to 48 hours—it is then churned until the fat globules clump together and separate from the buttermilk. This churning process is carefully controlled to produce butter with a smooth, spreadable texture.
Once churned, the butter is washed gently with cold water to remove any remaining buttermilk and impurities. It is then worked to expel excess moisture and pressed into its final form. Depending on the brand, salt may be added for flavor and preservation. The result is a dense, flavorful butter prized for its quality and is often enjoyed on bread, in sauces, or in refined pastries.
What are the best uses for European style butter in cooking and baking?
European style butter is especially prized in baking due to its high butterfat content and low moisture, which can contribute to more tender and richly flavored baked goods. It is ideal for pastries like croissants, puff pastry, pie crusts, and laminated doughs because the reduced water content minimizes steam during baking, leading to better rise and flakiness. In cookies and cakes, it enhances texture and imparts a luxurious mouthfeel.
In cooking, European style butter shines in techniques where flavor and texture are essential—such as sautéing, pan-searing meats, or making sauces like beurre blanc or hollandaise. It can also be used to elevate simple dishes such as mashed potatoes, popcorn, or steamed vegetables by adding a layer of richness and complexity. Its soft, spreadable consistency at room temperature makes it perfect for pairing with cheese, bread, or artisanal charcuterie.
Is European style butter healthier than regular butter?
When it comes to nutritional differences, European style butter and regular butter are quite similar, although the higher fat content in European styles means slightly more calories per serving. Both types contain saturated fat and cholesterol, but European style butter sometimes contains more fat-soluble vitamins, particularly vitamin A, due to its richer fat content and the use of cultured cream.
However, neither type is inherently healthier than the other from a nutritional standpoint. The choice should depend on overall dietary needs and usage. If used sparingly, European style butter can be a flavorful and high-quality option in a balanced diet. People with heart health concerns may want to limit their intake of all saturated fat-rich foods, including butter, regardless of the style or origin.
Where can I buy European style butter and what brands should I try?
European style butter is widely available at well-stocked grocery stores, specialty food shops, and online retailers. It’s often found in the dairy section alongside regular butter, with labels indicating it’s cultured or European style. Many mainstream supermarket brands have created their own versions to mimic the texture and flavor profile of imported European butters.
Prominent European brands include Plugrá (European-style American brand), Kerrygold Pure Irish Butter, President French Isigny Butter, Président, Lurpak from Denmark, and Elle & Vire from France. These butters are often imported and can be found in both salted and unsalted varieties. Trying a few different brands can help you determine which one you prefer based on flavor, texture, and intended usage in your recipes.