Butter content adjustment needed?

Question

I live in Switzerland where the butter is super strong and intense (such that I no longer butter my toast bc it’s just too much). Should I adjust the proportions on the recipe to account for this highly creamy and extra fatty butter?

drbabs · Answer

I get your sensitivity to butter. I also saw your comment on the recipe.  I think you could cut the butter back by a tablespoon or so, but based on your recipe comment, I'm wondering if you used self rising flour?  If not, whisk 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt into your cup of flour. That should help with the sinking in the middle problem.

Nancy · Answer

PS I meant to also write - if you know the percentage of your butter and it's much higher than the European minimum 82%, yes, I would reduce it a little bit.

Nancy · Answer

CK - from a web search I find that Switzerland and most European-sold butter has a minimum of 82% fat compared to United States 80%.
In baking that is not a lot of difference.
You could use the same amount of butter as in the recipe here (per Land o Lakes, see link), or reduce by about 2 tsp per cup...your choice depending on taste, tolerance for butter fat and so on.
https://www.landolakes.com/faqs/butter-spreads/european-style-super-premium-butter/how-do-i-use-european-style-butter

Butter content adjustment needed?

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