One of the main distinctions among various types of butter lies in the butterfat content. In the United States, butter must have an 80% butterfat content to be labeled as “butter.” Elsewhere, the rules are different. Looking to make Perfectly Buttery Scottish Shortbread? Here’s what you need to know.
American
- - 80% butterfat required
- - neutral light flavor
European
- - 82% butterfat
- - creamier, buttery taste
Irish
- - 82% butterfat
- - deeper color and flavor
Grass-fed, Pasture-raised
- - can be up to 85% butterfat (Vital Farms)
- - pronounced, rich butter flavor
Light Butter
- - 25% less butterfat
- - not for baking
Other Butter Bites
- - “Sweet cream” butter does not refer to the butterfat content; it’s about the pasteurized cream used to churn this type of butter, and it can be salted or unsalted.
- - “Cultured butter” is not specific to the butterfat content; it refers to fermenting of the butter to add a tangy flavor.
