European Butter
Fat
Functions
Dietary Info
Allergen Warning
About 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
History
The origins of butter trace back to ancient times, but European butter, as we know it, began to develop a distinct identity in the Middle Ages. It gained prominence in regions such as France and Denmark, where the cooler climates were conducive to dairy farming. The advent of butter as a staple in European baking occurred during the Renaissance when it began to replace lard and other fats in pastries and breads. The 20th century saw European butter's popularity soar internationally, celebrated for its quality and flavor. Today, it remains a gold standard for bakers seeking to elevate their creations with an authentic European touch.
Common Uses
Have feedback or suggestions about this ingredient page? We're listening.
Share your feedback