Melted the butter instead of softening it, can I still use it?
The recipes says to cream the butter with the sugar. I left it in the microwave too long. I meant to soften it and now it is melted. I put it in the freezer for a few minutes, and then it kinda got icy on top. Now I mixed it all up and it just looks strange. Do you think it will ruin the cake if I use it? Does this mean I have to go to the grocery store at 1 in the morning to buy more butter? Argh…
Fiddle sticks!
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5 comments a "Melted the butter instead of softening it, can I still use it?"
Well since you got it hot and then chilled it again yeah I would go to the store at one in the morning and get more butter. Arrgh! Lol.
No seriously–you did two things to the butter at once that change the compounds and the structure so it’s totally ruined. If you hadn’t put it back in the freezer, I would say yes use it even though you have butter soup. This has been fine when I’ve used it this way.
Sorry.
You can still go ahead and make your cake, just beat the sugar and butter really well then continue. It might not be perfect but it will still be edible.
Unfortunately you can’t use the melted butter in your cake. However, the butter isn’t ruined and you don’t have to throw it out. Here’s what to do with it.
HOW TO MAKE CLARIFIED BUTTER:
“Clarified butter has a higher melting point, thus making it perfect to grease your pans with. It’s also the perfect thing to serve with lobster or crab legs.”
To Make Clarified Butter (1 cup butter yields 3/4 cup clarified butter.) It keeps several weeks, well covered, in refrigerator or freezer.
1. In a 1-quart saucepan, heat 1 cup of unsalted (or salted, if that’s what yours was) butter over low heat until melted and the solids separate from the fat, about 10 to 15 minutes.
2. Remove from heat and let stand a few minutes; skim off the foam.
3. Slowly pour off the clear yellow liquid, leaving behind the residue of milk solids that has settled to the bottom of the pan.
Uhm I would go and buy butter..
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I’d say it’s worth trying.
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