consistency Posts

Butter has a different consistency in Europe. How do I adjust US recipes when baking cookies?

Question by : Butter has a different consistency in Europe. How do I adjust US recipes when baking cookies?
I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this?

Best answer:

Answer by sound
The fastest solution would be to substitute out butter for margarine. That is pretty much standard the world over. You can also look for a natural butter. The brand you are buying is probably chock foll of fillers, and that is making it oily if anything.

On the flip side, even switching the recommended amount of butter for pure oil of any kind would not have the effect you mentioned on a baking mix. Batter itself does not melt, and the oil would not cause it to spread like you described.

I know it is not the answer to your question, but the solution to your problem does not lay in the amount of oil in the butter. A more probable cause is a discrepancy in your conversion rates from US to Metric. Do not believe a cup with both measurements, especially if purchased over in Europe. Most documentation would be based on British volume measurements and not US ones.

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Q&A: Butter has a different consistency in Europe. How do I adjust US recipes when baking cookies?

Question by Persnicula: Butter has a different consistency in Europe. How do I adjust US recipes when baking cookies?
I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this?
Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I’ve been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as “cake flour”?

Best answer:

Answer by justme
European butter has a higher fat content than American butter. I don’t have a conversion to remedy this. Try using margarine instead. It will produce a soft cookie that doesn’t spread.

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How can I make chocolate chip cookie dough the right consistency to use cookie cutters on?

Question by Sofia: How can I make chocolate chip cookie dough the right consistency to use cookie cutters on?
My family keeps telling me that it’s impossible for chocolate chip cookies to be cut into shapes because the dough isn’t the right consistency. Does anyone have any recipes or tips for making chocolate chip cookie dough that IS able to be cut into shapes?

Best answer:

Answer by thejanith
Traditional chocolate chip cookies are a drop cookie, not a rolled cookie. They are supposed to be softer. If you really need rolled and cut cookies for something, and they absolutely have to be chocolate chip, get a recipe for rolled sugar cookies and add miniature chocolate chips to it. They need to be minis so you can still roll the dough out.

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