Butter temperature chart on a USDA site had me second guessing 12 years of baking

I was looking up safe storage temps and stumbled on their recommended creaming temperature range. It said 68 to 70 F, but I've always gone by the 'soft but not melted' feel, which for me is closer to 62. Has anyone actually pulled out a thermometer for this, or is the touch test fine?

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the_patricia14d ago

Trust your hands, that chart was written for pros with fancy mixers.