Butter

Fresh butter in North America consists of about 80% fat, about 15% water, and about 5% milk solids. Most North American butter is made from sweet cream. Many European butters have a higher fat content—about 82% or even more— and a lower moisture content. In addition, they are more likely to be made from cultured cream (crème fraîche, and sour cream are examples of cultured cream used in the kitchen), which gives them a somewhat fuller flavor.