By Akshara
March 12, 2026
Butter can be produced in different ways depending on how the cream is processed before churning. Cultured butter is made from cream that has been fermented with lactic acid bacteria, while regular butter is churned from fresh cream. This fermentation changes flavour, aroma and texture, which is why many professional bakers prefer cultured butter.
Regular butter is churned from fresh cream while cultured butter is made from cream that has been fermented with beneficial bacteria.
Cultured butter has a tangy and more complex flavour whereas regular butter tastes mild and creamy.
The fermentation process gives cultured butter a richer aroma that stands out in baked goods.
Cultured butter often contains slightly higher fat content and feels creamier in texture.
Many bakers prefer cultured butter for pastries and croissants because the flavour becomes more pronounced after baking.