Melted Butter
Description
Melted butter is butter that has been heated until it becomes a liquid, typically on a stovetop or in a microwave. It has a different texture and purpose in cooking than softened or cold butter and will solidify again if cooled down. Common uses include making baked goods chewier or more moist, drizzling on popcorn or lobster, and forming the base for sauces like browned butter.
How to melt butter
Stovetop: Place butter in a small saucepan over low to medium heat. Stir occasionally until it liquefies.
Microwave: Put butter in a microwave-safe dish. Heat in 30-second increments, stirring in between, until mostly melted. Stir until the remaining butter melts.
Double boiler: Place butter in a bowl over a larger pot of simmering water. The gentle heat will melt it evenly.
Important considerations
Cooling: For most baking recipes, you should let the melted butter cool slightly before adding it to other ingredients to prevent them from cooking or curdling. The butter should be cool enough to handle but not solidify again.
"Liquid butter" vs. "melted butter": Melted butter is not the same as "liquid butter," which is a product with added oils to keep it liquid even when chilled.
Texture in baking: Using melted butter can change a recipe's outcome. It can make cookies chewier and cakes moister. In baked goods like pie crust, it will create a more compact, shortbread-like texture instead of flaky layers.
Type
Dairy
