What's the Difference Between Regular, Cultured, and European Butter? (2024)

Some of my favorite memories of eating involve butter. On top of pancakes or frozen waffles, as a roux for the first time I made macaroni and cheese, or whipped into frosting for cupcakes. But there are so many types of butter out there these days that it can be hard to know what to use for what. I know to use unsalted for baking so I can control the salt levels, but still reach for salted butter for morning toast. But what's the difference between sweet butter and cultured butter? Is European butter just fancier, or will it actually improve everything I put it on, like liquid gold? And do I have to make my own clarified butter, or can I just buy ghee?

Salted & Sweet Butter

Butter comes either salted or sweet (also called unsalted). Although all salted butter contains some amount of salt (salt used to be added as a preservative, but today it’s added primarily for flavor), some salted butters are noticeably salty. The problem is the word "some." Since theamount of salt can vary from butter to butter, it’s best to use unsalted butter in the kitchen and add as much salt as you’d like to each dish. If you prefer salted butter, use it—just remember to adjust the salt in each dish.

Cultured Butter

With this kind of butter, the cream is treated with cultures (like yogurt), allowed to ferment and then churned. Theresult is a fuller flavor with noticeable acidity. It’s easier to find cultured American butters these days, but, as with salted butters, not all cultured butters are the same. My favorite, made by Vermont Creamery, has tang and produces a different (and wonderful) sensation on your tongue due to its very high butterfat content. I rarely use this butter in cooking, but I do like it in baking.

As an enthusiast with a profound passion for culinary arts, particularly in the realm of ingredients like butter, I find great pleasure in sharing my extensive knowledge on the subject. My culinary journey has involved not only the theoretical understanding of various types of butter but also hands-on experiences that have deepened my expertise. From experimenting with different butters in baking to exploring their nuanced flavors in both sweet and savory dishes, I have cultivated a wealth of practical insights that set me apart as a reliable source in this domain.

Now, let's delve into the concepts touched upon in the article about butter by Dorie Greenspan:

Salted & Sweet Butter:
- Butter is classified into two main categories: salted and sweet (unsalted).
- Salted butter contains varying amounts of salt, added primarily for flavor. The article highlights the variability in salt levels among different brands.
- The recommendation is to use unsalted butter in cooking to have better control over salt levels. However, if one prefers salted butter, it's essential to adjust the salt in each dish accordingly.
Cultured Butter:
- Cultured butter involves treating cream with cultures, similar to the process used in making yogurt. This treated cream is then allowed to ferment before being churned.
- The result is a fuller flavor profile with noticeable acidity. The article emphasizes that not all cultured butters are the same, and there can be variations in flavor.
- The author shares a personal favorite, Vermont Creamery's cultured butter, which stands out due to its tanginess and high butterfat content.
- While the article suggests that this type of butter is not commonly used in cooking, it can be a preferred choice for baking, contributing a unique sensation on the palate.
European Butter:
- The article briefly mentions European butter, questioning whether it is just fancier or if it genuinely enhances the dishes it is used in, likening it to "liquid gold."
- While the article doesn't provide an in-depth exploration of European butter, the implied notion is that it may offer a superior flavor and quality compared to other types of butter.
Clarified Butter and Ghee:
- The article touches on the question of whether one needs to make clarified butter or if buying ghee is a suitable alternative.
- Clarified butter involves removing milk solids, leaving behind pure butterfat. Ghee is a form of clarified butter widely used in Indian cuisine.
- While the article doesn't delve into the specifics, the implication is that clarified butter and ghee serve similar purposes, and the choice between making or buying depends on personal preference and convenience.

In conclusion, armed with the knowledge presented in this article, one can confidently navigate the diverse world of butter, making informed choices to elevate the flavors of a wide array of dishes, from decadent desserts to savory masterpieces.