I've made mine using butter and mostly following X's guidelines. I only like to use butter or coconut oil as they are both solids at room temperature. I use the water/oil extraction method though, so having the oil as a solid is a requirement with this method. They both have their pros and cons, but I have to say I think I prefer the results with butter. Most of the things I've made with the oils taste better with some butter anyway. My preference is entirely based on taste. For performance and usability, I prefer the coconut oil. Both seem to be about the same potency. Keep in mind I've only made a couple batches of each and did vary my techniques a little with each batch.
Hi Hiker, thank you very much for the input and feedback. I too usually use coconut oil for this inclusive method here, but last batch I simply didn't have any on hand.
Very good to know you've had success with the butter swap-out here.
Question: from your butter-use batches, do you personally think if I bypassed the water separation method, you'd still get the same results? - personally, with numerous failed attempts with butter recipes in past, either with or without water separation method, I found that the water separation method just became too gummy for the micro particles that did not separate fully, and thus made the butter slightly watery, which effected the baking science too much as a result.
Question: from your findings, if you do NOT use the water separation method, are there any mal consequences to NOT incorporating this step/process? - personally, I just hate anything oil/fat + water solution, as the cross contamination (water in butter or oil) is just not worth it.. from the science/logic, there's nothing that suggests to me that simply straining out the buds from the cooked butter won't be the same as the water separation method - it's so straight forward (logic/science-wise) that it almost seems like going backwards a bit to me by doing the water separation method.. ?
And yes, I totally agree, thus my reach-out / inquiry about butter, as personally, butter is much more versatile and palatable for all things sweet/baking, and thus would like to successfully get into that medium - the grocery store has much more possibilities for butter baking than oil, or at least in the small town I live in..