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Oct 3, 2005 07:00 PM

Triple butter in America where to buy

  • t

I am looking for triple butter. For those of you who are not familiar with triple butter, it's basically butter that has 3x amount of butter fat then the regular butter. You can find it in Europe and it is essential for making authentic fettuccine al fredo.

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  1. mmmm... butter.

    I had always been under the impression that the "triplo burro" referred to the fresh egg fettucine, butter and parm cheese... not an actual type of butter. but I could be wrong...

    but you got me wondering... how would triple butter be possible if standard american butter is 80% butterfat. wouldn't triple butter then be a mathmatical impossibility? and that you'd end up with just straight clarified butter?

    either way, plugra or other european style butters w/ higher butterfat content are delicious for this purpose and available at most well-stocked grocery stores.

    1 Reply
    1. re: withalonge

      I'm in the UK, and have never heard of triple butter.

    2. If you are heading towards Alfredo how about Parmigiano Reggiano butter? I found the linked product at Cheeseboard in Berkeley but perhaps if you added your location some hound would have a local source for this or another brand. This stuff made the Plugara that is currently in my fridge taste like water.


      1 Reply
      1. re: Nathan P.

        I can't believe that I am reading a post on Parmesan Reggiano butter. I actually discovered this butter yesterday, for the first time! I was at The Cheese Store of Beverly Hills, and Tony unwrapped a slab, cut a generous slice, put it on crusty bread, and commanded me to eat! Oh my God, it was so wonderful, and whether or not it was because I was tasting this butter in the cheese store, with all of the wonderful smells--or not---all I can say is that the butter had a faint flavor of Reggiano. Needless to say, I walked out of the store with an 8 oz. slab.

      2. Well, at least in the English-speaking world, I am aware of triple cream but not triple butter. American butter has a standard of 80% butterfat. Can't triple that. Lux butters made in the European style tend to range from 82-86% butter; again, that is not tripling of butterfat content, unlike with triple cream.