European Butter

European butter is renowned for its high butterfat content, typically around 82-85%, compared to the 80% found in standard American butter. This higher fat content makes it particularly prized in baking for imparting superior moisture, tenderness, and a rich, creamy flavor to baked goods. Its lower water content helps create flaky pastries and tender cakes by reducing gluten development. The flavor profile of European butter is often described as more pronounced and slightly tangy due to the cultures used in its production, making it a favorite for enhancing the taste of cookies, cakes, and pa