Why European Butter Tastes Different — and When It’s Worth the Upgrade

If you’ve ever wondered why Parisian croissants taste amazing or why Kerrygold has a cult following, the answer is simple: butterfat.

European butter typically contains 82–85% butterfat, compared to the 80% standard in American butter. That small difference makes a big impact. More fat means less water, resulting in a richer flavor, silkier texture, and flakier baked goods.

Many European butters are also cultured, introducing a subtle tanginess that adds depth to both sweet and savory dishes. This is why European butter excels in pastries, frostings, and sauces. 

For everyday cooking tasks like frying eggs or making pancakes, American butter does the job just fine. But when butter is the star—think shortbread cookies or homemade caramel—European butter can elevate your creations.

If you're looking for a cost-effective alternative, consider American-made European-style butters like Plugrá or Vermont Creamery, which offer higher butterfat content and similar performance.

P.S. For butter that's always soft and ready to spread, store it in a Butterie—the best butter dish for keeping your butter at the perfect consistency.

Read the full article here on Food Republic.