The Absolute Best Butter For Baking, According To A Cookbook Author - Tasting Table

"Plugrà butter has exactly 82% butterfat, which is a French standard. This consistency in formulation guarantees consistency in your baking results. This means that every batch of your baked goods will behave the same. With the additional 2% of butterfat, as American butters usually contain 80% butterfat, your resulting baked goodies will have a richer, more buttery, and flavorful taste."

"Plus, if texture matters, the higher butterfat in European-style butter also results in flakier pie crusts, puffier doughs, taller croissants, and cookies that don't spread all over the place. European style butters are high in butterfat and some are made in America The Image Party/Shutterstock Additionally, European-style butter should be your go-to when baking bread, especially breads like brioche, babka, and milk bread. The resulting bread crumb will be soft and tender."

European-style butter with higher butterfat (82%) delivers more consistent baking performance and a richer, more buttery flavor than typical 80% American butter. The higher butterfat contributes to flakier pie crusts, puffier doughs, taller croissants, and cookies that maintain shape instead of spreading. European-style butter improves enriched breads such as brioche, babka, and milk bread by producing a soft, tender crumb. The butter also enhances biscuits, making them flaky, soft, and buttery-tasting straight from the oven. One notable difference is that Plugrà does not contain live cultures, unlike many European-produced butters.

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