Dairy
Cultured Butter
Cultured butter is churned from cream ripened with lactic bacteria—European-style, beurre de baratte, and high-fat cultured bricks with tangy aroma and complex dairy flavour. It browns beautifully and shines on bread with nothing else. Prefer for finishing steaks, baking croissants when specified, and tasting plates. Salt levels vary; many European cultured butters are lightly salted or sold unsalted. Keep cold; the aroma fades if left warm too long.
Track this ingredient
Explore further
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.64 g
- Saturated Fat 6.15 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 30.5 mg
- Sodium 76.2 mg
- Salt 0.21 g
- Total Carbohydrate 4.86 g
- Dietary Fibre 0 g
- Total Sugars 5.23 g
- Complex / starch 0 g
- Protein 8.23 g
- Water 74.2 g
- Energy 156 kcal
- Water 74.2 g
- Carbohydrates 4.86 g
- Sugars 5.23 g
- Protein 8.23 g
- Fat 9.64 g
- Saturated Fat 6.15 g
- Monounsaturated Fat 2.83 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 30 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 400 mg
- Major Minerals 398 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 30.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 7.9 · vitamin-d: 0.5 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Cultured Butter of Butter: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Farmhouse butter from naturally soured cream was the pre-industrial cultured norm.
French cultured butter traditions set the European flavour benchmark.
Cultured butter revived in US and UK specialty markets as premium table butter.
High-fat cultured butters became chef and bakery standards worldwide.