I am attempting to make a browned butter vanilla cupcake. The recipe I have indicates that I should cream the “chilled” browned butter and the sugar together. My browned butter, which I made yesterday and put into the fridge to chill, is solid. As solid as any regular stick of butter would be straight out of the fridge. I am wondering what your thoughts are on this….is there a valid reason why I should not let the browned butter soften prior to creaming? It just seems fishy to me and before I waste 24 oz of beautiful, delicious browned butter I thought I would see what the experts on here thought.
Thanks in advance.