Quote:The main difference between European and American butter is their fat content. American butter has a fat content of 80%, while European butter contains a minimum of 82% fat. European butter is revered for its rich taste — a direct result of its higher fat content. This makes European butter favored when baking foods where you want the flavor of butter to shine, like pound cake. European butter also has a lower water content which inhibits gluten formation, making it ideal for producing flaky pie crust and tender, pull-apart pastries. One caveat: While you may think it wise to use European butter for making biscuits, it's best to use American butter because its higher water content produces steam, which allows the biscuits to rise and puff. In recipes where the flavor of butter isn't the main attraction (think brownies, banana bread, etc.), it's perfectly fine to opt for lower-fat (and cheaper) American butter.
Read More: https://www.tastingtable.com/1331134/tip...th-butter/
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