I have been lucky enough lately to find wonderful homemade butter at the local farmer's market. However the moisture content is a lot higher than store bought butter and it seems to bake differently (ex. It required a lot more to get my buttercream to come together than usual.) I was just wondering if anyone had any experience working with it. I would love some approximate ratios or tips on working with it as it really is wonderful stuff (not to mention expensive.) I would hate to waste it when a recipe doesn't turn out properly.