Some coconut oil recipes instruct to "cream coconut oil and sugar." However, they never mention to use the coconut oil in the liquid form or solid form. Butter can be softened without melting just by leaving it at room temperature, while coconut oil is either liquid or solid above or below 76 degree with very little range of soft solid. The range for softened coconut oil is perhaps only a few degrees.
1. What form should I cream coconut oil; solid or liquid?
2. If solid softened, how do I control the coconut oil to be too liquid or too hard?
Thanks
1. What form should I cream coconut oil; solid or liquid?
2. If solid softened, how do I control the coconut oil to be too liquid or too hard?
Thanks