One full stick of butter equals 1/2 cup, or 8 tablespoons. Our half sticks equal 1/4 cup of butter, or 4 tablespoons.
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Do you measure butter as a liquid or solid?
In the US butter can be measured in cups but measurements are often also given in “sticks”. Butter is mostly sold in packages of 1/2-pound or 1-pound and within these packages the butter is split into pre-wrapped sticks weighing 1/4 pound (or 4 ounces/110g) each, which also equals 1/2 cup.
Can I use tub butter for baking?
Tub margarines are too soft for pies, pastries and other recipes that call for cold butter, and don’t stand up in icings and frostings, either. Low-fat/light margarines tend to be inappropriate for cooking and baking due to a high water content – be sure to read the label!
Can you use a tub of butter instead of a stick?
Regular margarine can be used cup for cup as a replacement for stick butter. … Tubs of spread labeled as margarine with 100 calories per tablespoon serving contain the required 80 percent fat that behaves the same way as stick butter.
What weight is a stick of butter?
The basics : How to measure butter
|1 cup / 250 mL||½ lb (8 oz) / 227 g||2 sticks of butter|
|½ cup /125 mL||¼ lb (4 oz) / 115 g||1 stick of butter|
|¼ cup / 59 mL||1/8 lb (2 oz) / 58 g||½ stick of butter|
|⅛ cup (2 tbsp) / 30 mL||1/16 lb (1 oz) / 28 g||¼ stick of butter|
What is a half pound of butter?
1/2 lb butter is 225 g, or one cup. 1 stick of butter is 1/2 cup or 8 tbsp.
Is half a cup of butter melted the same as solid butter?
When substituting a liquid fat for a solid, the liquid measurement is reduced slightly; e.g., 1 cup butter = 7/8 cup liquid oil. However, the melting of a solid fat does affect the weight. The impurities and air in the solid fat are separated out when melted.
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How much butter does it take to melt 1/2 cup?
1 stick butter = ½ cup (8 Tbsp.)
Is Softened butter and melted butter the same?
Melted butter behaves very differently from softened butter, because both the crystalline fats and the softer fats are completely liquid. For baking purposes, the butter is now a liquid fat comparable to vegetable oil, providing the crumb with richness and softness but not contributing to its structure.