Hi, thank you for this insightful read! However, I must say, living in the Caribbean (where the temp ranges from 85-95°F), I find it extremely difficult to use butter in certain recipes, especially ones that call for creaming. If I wait for it to reach room temperature (which is relatively high in my case), the butter gets too soft and almost melted, as expected...If I wait for the butter to become just pliable (i.e. able to make a defined and not-too-greasy dent), the butter just ends up getting soft and melty in the stand mixer after a few mins of creaming (even if the metal bowl is cold), and no matter what the sugar I use (for which I've tried both granulated and castor), it never dissolves. All in all, and quite frustratingly, the texture of the butter/sugar mixture consistently remains "melty" and grainy after 5 and even 10 minutes of beating (with the paddle attachment on medium-high speed). Could you kindly offer any advice? For instance, is there a specific/prime temperature I should measure for (and probably aim for a few degrees lower considering just how fast the butter's temperature seems to rise...)

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