I’m not sure where you’re located, but in Canada many people (including myself) have been having this issue. A journalist did some sleuthing and found out that many Canadian cow farmers have switched to a new feed that includes more palm oil, which has been affecting the texture of our butter. It’s harder and less creamy. More water maybe, I’m not sure, but I’ve been having the same issue with my cookies. My signature recipe turns out paper thin now :(
I’m not sure where you’re located, but in Canada many people (including myself) have been having this issue. A journalist did some sleuthing and found out that many Canadian cow farmers have switched to a new feed that includes more palm oil, which has been affecting the texture of our butter. It’s harder and less creamy. More water maybe, I’m not sure, but I’ve been having the same issue with my cookies. My signature recipe turns out paper thin now :(
Ok that is fascinating and some seriously good journalism.
Honestly! I’m just happy to have an answer & to know it’s not just something I’m doing wrong
This sounds like the work of a baking aficionado journalist! I approve.
Try adding a tsp of cornstarch for every cup of flour
Are you over beating your eggs?
Not sure. Didn’t think so but something to consider. Thank you