In baking, what is the difference in melted butter and softened butter?

Question

What i mean to say is,,,,if a receipe calls for softened butter and i use melted butter,,,is that ok?
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Answer 1

Butter is an emulsion of butterfat and buttermilk. Softened butter retains its delicate equilibrium and structure between the "water" and "fat" part. When cooling, it is again like before the softening. The same may happen in your cream (buttercream for example) and is needed for the texture and velvety melting in the mouth.
In pastry, the water portion will react with the starch of the flour, giving a softer texture after baking. The disadvantage of softened butter is the hard work needed to incorporate it well in the dough. I use it for applepie, crumbles, waffles, creme au beurre...
By melting butter, we destroy the interface between fat and water. After a while, the water portion evaporates, leaving a clear, yellow liquid - butterfat. When added to flour, it does not mix so well. The texture is different. I use it when i make belgian crepes.

Nowadays, we can find "baking butter" that is butterfat, additivated with emulsifiers. Mixed with water, they reconstitute somehow the structure of softened butter. But nothing like the real butter !

Answer 2

No, but they might be a little oilier. I think it has something to do with the seperation of the milk solids from the oil. In the future, when baking ... if your recipe calls for softened butter or margarine ... always think in advance and set all ingredients out ... in time for things such as butter to soften or come to room temperature. While it is a little expensive, I'd search 'Google or eBay' for a butter bell or butter boat. This handy little gadget keeps the butter soft at all times ... even to spread on hot biscuits just out of the oven. No waiting for the butter to melt on a piping hot buttermilk biscuit before cramming it down. LOL!!!.

Answer 3

Softened butter is one that still retains it's shape, but is soft to the touch. To soften I usually put the butter in the microwave for about 10 seconds. Melted butter is butter that is literally a liquid, and does not have it's shape. To melt it put it in the microwave for around 40 seconds.
It's probably better to use softened butter for your recipe because it has the correct texture, and texture can be important. Also, melted butter can sometimes be too hot and burn the other ingridents, and make the recipe too runny.

Answer 4

Butter is often mixed with sugar (and perhaps other "wet" ingredients) first. Using a softened butter may also give you a fluffier result if the mixture is beaten/whipped correctly. Using a melted butter will give you a more dense result.

Essentially, nikkiluvsrene12 is right on about texture.

Answer 5

The difference is in the consistency. Softened butter should be room temp. and the consistency of a paste. Melted butter is a liquid and will melt choc. chips if using in a recipe with them.

Answer 6

No! Soften the butter (let sit at room temp), dont melt it. I tried that once to make chocolate chip cookies and the Melted butter made them into Chocolate Cookies, melted the chocolate chips.

Answer 7

Melted butter has been heated so that it turns to liquid and softened butter has been allowed to come to room temperature so that it is easy to whip into other ingredients.