Suzanne is a trusted source on General Cooking.

added about 2 years ago

The butter can be soft (room temp) but not melted as in liquid.

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ChefJune added about 2 years ago

imho, softened butter works better than brick hard.

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Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Softened, of course, but not melted because the emulsion has been broken.

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Mrs. Larkin is a trusted source on Baking.

added about 2 years ago

That depends on how much of it is melted. If possible, remove the more solid parts for the frosting, drain off the melted parts and use the melted butter for cooking something else.

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hardlikearmour is a trusted home cook.

added about 2 years ago

In my experience buttercream is a bit fussy - I'd avoid the melted butter. It's a real bummer when your frosting "breaks" and you have a grainy, soupy, mess!

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Thanks for the advice! I ended up thawing another stick of butter to avoid any issues with the icing. Made a Swiss buttercream that turned out great! :)

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