Creaming goat butter

Joined Feb 23, 2020
When creaming goat butter (for biscuits), should it be cold or at room temperature? As i know it turns quite liquidy when it is at room temperature, but most people assert that it should be used at room temperature. As long as the sole goal is to aerate it, shouldn't it be soft and malleable, despite what temperature it is? Any thoughts?
Joined Oct 31, 2012
I can't say I have the answer to your question but if it's for biscuits, then I would treat it like any fat for biscuits and have it chilled so it remains separate from the flour and can melt and steam in the baking process.
But then you say the goal is to aerate it. Why are you aerating the goat butter? Do you mean whipping it? And yes, I guess if aerating it is your goal, then soft would be better than cold and stiff.
Joined Feb 18, 2007
Do you mean biscuits that you split and fill with cream and berries (or in the South, with gravy) or cookies (like rolled/cut out or drop cookies)? Chefwriter's question made me wonder if you were making cookies (aerating or creaming butter is a way some recipes for rolled cookies start).
Joined Feb 23, 2020
My intention is to whip it with sugar and make it fluffy. Then the recipe roughly proceedes with the addition of eggs and finally flour.
Joined Dec 18, 2010
That is the “creaming method” for making cake, quick bread, and cookies (biscuits, in some parts of this world). The butter needs to be soft and still solid. That way it can be aerated. If liquid, it cannot become fluffy. That air is part of the leavening.

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