European vs. American Butter: Discover the Best Choice for Perfect Baking!

You might not think much about butter when baking, but the type you choose can really change your results. American and European butters are both popular options, but they have some key differences.

Trew Sterling, the executive pastry chef at Pastis Miami, recommends European butter for its quality. He says, “It’s usually higher quality and comes from specific dairies that focus on the best practices.” Many European brands work closely with farmers, which helps ensure a richer taste and texture.

Interestingly, French butter is often considered the best in the world. It benefits from high-quality cream and traditional farming techniques, making it a top choice for bakers. This is supported by multiple culinary experts who emphasize the importance of quality ingredients in baking.

When it comes to baking, butter’s fat content matters. European butter generally has at least 82% butterfat, while American butter typically has only 80%. This slight difference can affect your baked goods significantly. Higher fat content makes for flakier pastries and creamier frostings. Sterling explains that the reduced moisture in European butter also contributes to these better results.

Recent studies show that more home bakers are leaning towards European butter. A survey by the Food Industry Association found that 65% of participants are willing to spend more on quality ingredients. This trend highlights how important great flavor and texture have become to many home cooks.

Now, if European butter isn’t on hand, don’t worry. American butter works well in most recipes, especially in cookies and brownies. Just note that you might lose some richness in flavor with American butter compared to its European counterpart.

So, when you bake next, consider reaching for European butter if you can. It could make your cookies, pies, and pastries even more delicious! For more tips on choosing the best butter, check out this original article on Chowhound.

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European butter, Trew Sterling, baked goods, European producers, executive pastry chef, French butter, Sterling