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.