anyone know how to make movie theater butter i tried the ones at the store gross! when i melt butter it shrivels the popcorn! When i buy the MOVIE THEATER butters at the store already made are gross not butter n itself i love real butter and when i put melted butter on my popcorn on it shrivels it

I live in Germany. Butter here has a much slipperier or oilier consistency than butter in the US. As a result, using German butter in a US cookie, cake and pastry recipes causes the the batter to melt and spread too thin when baked. Does this have something to do with the fat content in the butter? Does anyone know of a rule-of-thumb recipe conversion that will help remedy this? Unfortunately, some of these are very rich buttery recipes and substituting shortening or margarine ruins the taste and texture. But I've been told by a pastry chef that it may not be the fat content of the butter as much as the lower gluten content of the flour here. Does anyone know the gluten content of: (a) the standard US flour and, (b) what is sold in the US as "cake flour"?

My favorite kind of ice cream is peanut butter cup by Hershey's. It's basically just chocolate ice cream with large chunks of peanut butter cups and peanut butter. I like it but there's not enough peanut butter in there for me. So I was thinking, would it basically come out the same if I just got a jug of plain chocolate ice cream, let it sit in room temp for a little while to soften, then mixed in a jar of peanut butter?