If a recipe calls for softened butter, what could be the effect of using melted butter instead ? ... I am talking about a recipe for things like a cookie, or a bar/crust ...
A friend of mine always keeps her butter in the freezer and takes it out one stick at a time as needed. When baking, she has to take the butter directly from the freezer (nothing like planning ahead), which is a long way from softened. So, she melts the butter in the microwave for nearly all recipes that require more than a tablespoon or two of butter.
Some things just never turn out right and I was wondering if using melted butter instead of softened butter could be the cause ??
Is there an optimum temperature for softened butter ??
A friend of mine always keeps her butter in the freezer and takes it out one stick at a time as needed. When baking, she has to take the butter directly from the freezer (nothing like planning ahead), which is a long way from softened. So, she melts the butter in the microwave for nearly all recipes that require more than a tablespoon or two of butter.
Some things just never turn out right and I was wondering if using melted butter instead of softened butter could be the cause ??
Is there an optimum temperature for softened butter ??