Question about creaming organic butter. I was baking a cake using organic butter for the first time. I had to use a microwave method to soften the butter. Butter soften and was not over soft / melted. Butter and sugar did not cream correctly. It formed with the sugar and did not fluff up. Cake was heavy. On to making cookies another day. Only had 1 stick of organic butter, so also used 1 regular stick. Left to soften on counter. I noticed the organic butter was more dense / firmer when I pushed my finger into it to check the softness, when compared to regular stick of butter. I was making 2 batches of cookies and used 2 sticks of regular butter in the other batch. Both mixtures did cream ok this time, but I could see a difference in the texture of the 2 batches. All 4 sticks of butter were set out at the same time. Wondering if organic butter needs to be handled differently and how. Have you worked with organic butter? Have you notice any difference?

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