American butter often appears white or pale yellow because of what cows are fed and how the butter is processed, rather than being a simple brand choice. Key factors:

• Diet of dairy cows: Cows fed primarily on grain in many American operations produce milk with less beta-carotene than grass-fed cows. Beta-carotene is a pigment in plants that imparts a yellow-orange hue to fat. When butter is made from cream with lower beta-carotene, the resulting butter tends to be whiter. In contrast, pasture-raised cows that graze on green grasses and flowers accumulate more beta-carotene in their fat, yielding butter that ranges from yellow to deep yellow. This explains part of the color difference between many American and European butters, which are more commonly made from milk from grass-fed cows.

• Butterfat content and processing: Butter is at least 80% fat by US standards, but actual fat content and the presence of remaining water or milk solids can influence color perception. Some American brands also standardize or blend creams in ways that produce a lighter color, especially in products with higher water content or less aging. Additionally, some white-colored butters arise from the refrigeration and storage conditions, where cooler temperatures can make the color appear paler.

• Cultural and regulatory differences: The United States permits a wide range of butterfat content and processing methods, which can influence color. European-style butters often have higher butterfat percentages and sometimes slight culturing, which can contribute to a deeper yellow hue. These regulatory and industry practice differences contribute to the common perception that American butter is white or pale compared to European counterparts.

If you’re curious about a specific brand, it can help to check:

• The cows’ diet (grass-fed versus grain-fed) referenced on packaging or the producer’s notes.
• The butterfat content and whether the product is cultured or not.
• Seasonal variations in color, which can shift butter color from white in winter to more yellow in summer due to forage beta-carotene levels.

Direct answer: American butter often looks white because the cows are frequently fed grain rather than grass, reducing dietary beta-carotene in the milk fat, and because of processing choices that yield lighter-colored butter. When cows graze on green pasture rich in beta-carotene, butter tends to be more yellow.