Butter made in the European style is slightly higher in fat—82% versus 80%—has fewer milk solids and a lower moisture content. These aspects make it superior for cooking and baking; and as a table butter, it delivers a richer flavor.

• More butterfat and less water in the butter produces higher and fluffier cakes. Cookies are crisper and pie crusts, croissants and puff pastries are flakier.
• Less moisture content gives a creamier texture to sauces, risottos and sautéed foods.
• Compound butters have noticeably intense flavor.
• Table butter—whether on toast, baked potatoes or lobster—is noticeably more delicious.

Plugrá is available in both unsalted and
salted varieties. If you can’t find locally,
it’s available from iGourmet.

Make a plan to use European-style butter for your next baking project. You’ll be pleasantly surprised.

• See all the different types of butter in our Butter Glossary.
• Check out the history of butter.