European Butter vs American Butter: What Are the Differences?

Butter lovers know, not all butter is created equal. Whether you’re baking flaky croissants or simply spreading a pat on warm toast, the kind of butter you use can make all the difference.

As the maker of the World's Best Butter, we at Cabot get questions that really butter us up: What is European-style butter? What is the difference between American butter and European butter? And which one should I be using in my kitchen?

It’s a creamy question we hear all the time, and one we’re happy to spread the knowledge on. Because while both butters start with the same simple ingredients—cream (and sometimes salt)—the way they’re churned and the butterfat content they contain lead to two very different results.

So, let’s break it down: What is European style butter and when it comes to European butter vs American butter—what’s the real difference?

How much fat is in European style butter? Why is European butter higher fat and American lower?

It all comes down to butterfat content and the churning process. The government regulates butterfat standards, and in Europe, 82% butterfat is the standard, while it’s only 80% in the U.S.

European-style butter is made with higher butterfat content and is churned for a longer period, allowing more of the fat to solidify. During this process, more of the buttermilk and water drains off, resulting in a higher fat content and less water. This process takes more time and requires more milk and cream to produce the same amount of butter, but it’s what gives European-style butter its signature flavor and creamy texture.

How does the process differ in Cabot producing higher fat versus American butter? 

At Cabot Creamery, we know butter—we’ve been making it since 1919—and we’re proud to make the world’s best. Our Extra Creamy Premium Butter boasts an impressive 83% butterfat content (even higher than the European standard!) and is available in both salted and unsalted varieties, providing options for all your culinary endeavors. 

So what makes it “extra creamy”? It’s all in the churn. We give it more time in the churn than our traditional Cabot Sweet Cream Butter (80% butterfat), which allows more of the buttermilk and water to drain away. The result: a richer, creamier, more decadent butter that melts, bakes, and spreads like a dream.

With more control over flavor, our Extra Creamy Unsalted Butter is perfect for taking home baking to the next level. Fold it into flaky pastries and moist cakes for bakery-worthy results, or add a melt-in-your-mouth touch to a gooey batch of decadent cookies.

When it comes to European butter vs American butter, the difference is more than just a name on a label—it’s about butterfat, craftsmanship, and flavor. European-style butter is richer, creamier, and more versatile in the kitchen thanks to its higher fat content and longer churning process. American butter, like our Cabot Sweet Cream Butter with 80% butterfat, offers reliable flavor and texture for everyday use.

At Cabot Creamery, we bring you the best of both worlds. Our Extra Creamy Premium Butter, with 83% butterfat, delivers the indulgence of European-style butter while honoring our Vermont heritage and cooperative’s farmer-owned roots. Whether you’re baking, cooking, or spreading fresh, crusty bread, Cabot butter is here to butter you up with rich flavor and award-winning quality.