Butter Conversion Chart (Volume/Weight/Sticks)
| Butter by block size | Butter by cups | Butter by volume | Butter by weight | Quantity in sticks |
| 1 whole block of butter | 2 cups of butter | 500 mL of butter | 1 lb (16 oz) / 454 g | 4 sticks of butter |
| 1/2 block of butter | 1 cup of butter | 250 mL of butter | ½ lb (8 oz) / 227 g | 2 sticks of butter |
| 1/3 block of butter | 2/3 cup of butter | 160 mL of butter | 1/3 lb (5.33 oz) / 151 g | 1 + 1/3 sticks of butter |
| 1/4 block of butter | ½ cup of butter | 125 mL of butter | ¼ lb (4 oz) / 115 g | 1 stick of butter |
Full Answer
How to measure butter?
Using a Measuring Cup
- Measuring cup
- Spoon or spatula
- Non-stick cooking spray, butter, or oil
How many sticks of butter equal 3 4 Cup?
Quarter pound sticks of butter are typically marked in Tablespoons, eight to a 1/4 pound stick, which ia also 1/2 cup. So, 1 1/2 sticks would be 3/4 Cup. One stick equals half a cup. Therefore, you would need one and a half sticks of butter to equal 3/4cup. It’s simple.
How much does a cup of butter weigh?
How many cups is 1lb of butter? 2 cups Butter in recipes is commonly referred to as pounds. One pound butter = 454g; or 2 cups. 1/2 lb butter is 225 g, or one cup. 1 stick of butter is 1/2 cup or 8 tbsp. How many ounces is in 2 3? How many ounces are 2/3 of a cup? (2/3) US Cup = 5.33333333 US Fluid Ounces. How many grams is 2 cups? 400 g
What is the size of a stick of butter?
What You’ll Need
- Rice: Dry and uncooked long-grain rice. I use white rice.
- Condensed French Onion Soup
- Condensed Beef Consommé Soup: You’ll need one 10-ounce can of each soup.
- Stick of Butter
What size does butter come in?
4-ounceIn the United States, butter is usually produced in 4-ounce sticks, wrapped in waxed or foiled paper and sold four to a one-pound carton.
What size is a standard stick of butter?
Butter Sticks to Tablespoons, Grams, and TeaspoonsBUTTER VOLUMETABLESPOONSTEASPOONShalf stick of Butter4 tbsp12 tsp1 Stick of Butter8 tbsp24 tsp2 sticks of Butter16 tbsp48 tsp
Why are butters different sizes?
According to John Bruhn, former director of the Dairy Research and Information Center at the University of California, Davis, "...the size of the cube you see is a result of newer equipment purchased at the time to package the butter." And that difference has stuck, so much so that even Minnesota-based Land O' Lakes ...
What size is a block of butter?
Butter Conversion Chart (Volume/Weight/Sticks)Butter by block sizeButter by cupsButter by volume1 whole block of butter2 cups of butter500 mL of butter1/2 block of butter1 cup of butter250 mL of butter1/3 block of butter2/3 cup of butter160 mL of butter1/4 block of butter½ cup of butter125 mL of butter4 more rows•Mar 26, 2020
How big is a stick?
In English-language papers, it was roughly equal to 2 column inches or 100–150 words.
What weight is 1 stick of butter?
4 ouncesFor the standard U.S. stick of butter: 1 stick of butter = ½ cup = 4 ounces = 113 grams.
What size is UK butter?
This is for the normal-sized blocks of British butter: 3 5/8 in. long x 21/2 in. wide x 15/8 in.
What size is West Coast butter?
4 ouncesDespite the shape, East Coast and West Coast butter bakes and tastes the same. They both contain the same amount of butter, too (8 tablespoons or 4 ounces), so the only thing you have to worry about is buying the right-sized butter dish.
What are butter quarters?
$3.69/16 Oz. Trader Joe's Butter Quarters are high-quality, great-tasting sticks of butter that are useful for all sorts of daily cooking occasions. Each one-pound package contains four, four-ounce quarters made from Grade AA, pasteurized cream that comes from cows never given rBST hormones.
How big is a packet of butter?
Most pats, however, contain between 1/3 and 1/2 tablespoons of butter. (That's about 1 to 1.5 teaspoons.) If you wanted to make your own pats—to serve at a dinner party, say—a good size is 1″x1″ square, and about 1/3″ thick.
What is a packet of butter?
What is a pat of butter? Generally, a pat of butter is a single portion of butter, typically served up in a foil packet, tiny plastic tub, or artfully molded and shaped into a ball or square.
Overview
Types
Before modern factory butter making, cream was usually collected from several milkings and was therefore several days old and somewhat fermented by the time it was made into butter. Butter made from a fermented cream is known as cultured butter. During fermentation, the cream naturally sours as bacteria convert milk sugars into lactic acid. The fermentation process produces additi…
Etymology
The word butter derives (via Germanic languages) from the Latin butyrum, which is the latinisation of the Greek βούτυρον (bouturon). This may be a compound of βοῦς (bous), "ox, cow" + τυρός (turos), "cheese", that is "cow-cheese". The word turos ("cheese") is attested in Mycenaean Greek. The latinized form is found in the name butyric acid, a compound found in rancid butter and dairy products such as Parmesan cheese.
Production
Unhomogenized milk and cream contain butterfat in microscopic globules. These globules are surrounded by membranes made of phospholipids (fatty acid emulsifiers) and proteins, which prevent the fat in milk from pooling together into a single mass. Butter is produced by agitating cream, which damages these membranes and allows the milk fats to conjoin, separating from the other parts of the cream. Variations in the production method will create butters with different c…
History
The earliest butter would have been from sheep or goat's milk; cattle are not thought to have been domesticated for another thousand years.
In the Mediterranean climate, unclarified butter spoils quickly, unlike cheese, so it is not a practical method of preserving the nutrients of milk. The ancient Greeks and Romans seemed to have considered butter a food fit more for the northern barbarians. A play by the Greek comic poet An…
Worldwide production
In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which was consumed domestically. Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), Germany (442,000 t or 487,000 short tons), and New Zealand (307,000 t or 338,000 short tons). France ranks first in per capita butter consumption with 8 kg per capita per year. In terms of absolute consumption, Germany was sec…
Storage
Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in New Zealand featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater. Keeping butter tightly …
In cooking and gastronomy
Butter has been considered indispensable in French cuisine since the 17th century. Chefs and cooks have extolled its importance: Fernand Point said "Donnez-moi du beurre, encore du beurre, toujours du beurre!" ('Give me butter, more butter, still more butter!'); Julia Child said "With enough butter, anything is good."