What is finishing butter?

Finishing butter, also known as cultured butter or European-style butter, is a type of butter that is made by churning cream and then adding bacterial cultures to the cream before churning again. The bacterial cultures help to add flavor and complexity to the butter, giving it a slightly tangy taste and a smoother texture.

Finishing butter is often made using high-quality, organic cream, which gives it a rich, creamy flavor and a golden-yellow color. It is typically higher in fat than regular butter, with a fat content of around 82% compared to the 80% fat content of regular butter.

Finishing butter is popular in Europe and is often used in high-end restaurants and bakeries. It is also becoming increasingly popular in the United States, where it is often sold at specialty grocery stores and online.

Finishing butter can be used in the same way as regular butter, but its rich, creamy flavor makes it especially well-suited for use in sauces, baked goods, and other dishes where a rich, buttery flavor is desired. It is also delicious spread on bread or toast, or melted over steamed vegetables or grilled meats.