This is a butter converter that will help you convert between different measurements. It converts butter quantities from sticks of butter to cups, grams, ounces, pounds, tablespoons, kilograms, and other weight and comparable volume units.
What is butter?
It is a dairy product created from churned cream’s fat and protein components. At room temperature, it’s a semi-solid emulsion made up of roughly 80% butterfat. It may be used as a spread at room temperature, melted as a condiment, and as a component in baking, sauce making, pan-frying, and other culinary methods.
Butter is most commonly prepared from cow’s milk, but it may also be made from the milk of other animals such as sheep, goats, buffalo, and yaks. It’s prepared by separating the fat globules from the buttermilk by churning milk or cream. Butter can occasionally have salt, and food colouring added to it. When you render butter, you get clarified butter or ghee, which is virtually 100% butterfat after removing the water and milk particles.
Butter is a water-in-oil emulsion created by inverting cream, with milk proteins acting as emulsifiers. When refrigerated, butter maintains a strong solid, but it softens to a spreadable consistency at room temperature and melts to a thin liquid consistency around 32 to 35 °C (90 to 95 °F). Butter has a density of 911 grams per liter (0.950 lb per US pint).  It is often pale yellow in appearance, although it can range from deep yellow to practically white. Its natural, unaltered hue is determined by the nutrition and genetics of the source animal. However, food colorings such as annatto or carotene are routinely used in the commercial production process. In the following text, we will present you butter calculator.
How to use butter calculator?
You can use this butter calculator easily. There are just a few steps to follow. We only have three steps. These steps are:
1. Enter the amount of butter;
2. Select the butter unit to convert;
3. The result is displayed automatically.
So, when you enter the amount you want, select the unit to which you want to convert. And in the end, just look at the result displayed automatically.
How much is a stick of butter?
It is mostly offered in the United States in 1 pound or 0.5 pound containers (227-454g) that are uniformly divided into sticks. Each stick weighs 110-113 g and is individually packaged.
If you reside in the United States, you might be asking why you’d need a butter calculator in the first place. A stick of butter,’ on the other hand, is only a legitimate measurement in the United States and Canada, which confuses chefs and bakers all over the world. If you’re a baker, on the other hand, you’re likely to use recipes from other countries from time to time, and you might wish to reverse the process and convert from grams or milliliters to sticks. Whatever the situation may be, we’ve got you covered, you can use butter calculator. You’ll never have to wonder how much a stick of butter costs again.
Stick of butter in cups, tablespoons, or grams
Because one stick of butter equals half a cup, one cup equals two sticks. Do not mix these two during your cooking.
Eight tablespoons are also equivalent to a stick of butter. One stick of butter is 24 teaspoons or 113 grams since one tablespoon equals three teaspoons.
8 tablespoons = 24 teaspoons = 113 grams = 1 stick = 0.5 cup
How to make butter?
When you think about making butter, you probably think that it is a very long and arduous process, which is done today only in some small and, in our opinion, forgotten villages, or “backward” villages. But we will show you that making butter is very simple and that you can make it in your house.
Follow these steps and make your butter:
- You’ll need about 300 mL of cream with at least 30% fat and a resealable jar large enough to hold all of the creams comfortably.
- To begin, refrigerate the cream in the refrigerator.
- Fill the container halfway with cream. You may also add some spices, like salt, herbs, and pepper if desired. Screw the lid on tightly.
- Begin shaking! Shake the container vigorously, changing directions occasionally. The time it takes to create butter might range from a few minutes to ten or twelve minutes.
- Tiny butter lumps will appear, as well as a whitish liquid separating (the buttermilk). Continue to shake until a larger, firm lump develops.
- Pour the buttermilk out and set the butter lump in a sieve or gauze. Knead the butter a little to remove the remaining buttermilk. Return to the refrigerator.
- Around 150g of pure butter may be made from 300 ml of cream. This is around 1.32 of a stick, so you should be able to bake a cake immediately!
When creating your own butter, there are a few things to keep in mind. The reason is that the butter is not too hard or too soft. Here are some rules of butter:
- When creating shortbread, such as a basic pie crust, remember to use well-cooled butter. This is crucial because heated butter will not form a nice crust and will flow when put in the oven. To avoid any unpleasant shocks, simply use a stick of butter straight from the refrigerator.
- Butter in the United States must have at least 80% fat, but butter in Europe must be at least 82 percent fat. The more fat in the butter, the more yellow it becomes, and the pastries become flakier. A higher fat level also results in a richer flavour.
- Clarified butter is the finest option if you want to cook with butter. Clarifying butter means removing the majority of the water and protein particles and leaving only the pure fat. When compared to ordinary butter (150°C or 302°F), clarified butter has a higher smoke point (burning point) of 252°C or 486°F; thus, it won’t burn as quickly.
- If you wish to use margarine instead of butter for whatever reason, be sure it says “Suitable for Baking.” You run the danger of a cake disaster if you don’t.
- Keep the mixer on a low setting while creaming butter for a recipe. High-speed cooking will cause the butter to overheat and lose its emulsion.
- A stick of butter has about 823 calories in it. Make good use of it to avoid becoming overly fluffy!
Butter measurements, volume, and weight
|Butter equivalent measurements|
|1/8 cup butter||28.4 gram||1 ounce||2 tbsp|
|1/4 cup butter||56.7 gram||2 ounce||4 tbsp|
|1/3 cup butter||75.6 gram||2.7 ounce||5-1/3 tbsp|
|3/8 cup butter||85 gram||3 ounce||6 tbsp|
|1/2 cup butter||113.4 gram||4 ounce||8 tbsp|
|5/8 cup butter||141.8 gram||5 ounce||10 tbsp|
|2/3 cup butter||151.2 gram||5.3 ounce||10-2/3 tbsp|
|3/4 cup butter||170.1 gram||6 ounce||12 tbsp|
|7/8 cup butter||198.5 gram||7 ounce||14 tbsp|
|1 cup butter||226.8 gram||8 ounce||16 tbsp|
|2 cups butter||453.6 gram||16 ounce||32 tbsp|
|Butter volume weight chart|
|stick||1/2||113.4 g||4 oz||0.25 lb|
|half stick||1/4||56.7 g||2 oz||0.125 lb|
|double stick||1||226.8 g||8 oz||0.5 lb|
|tablespoon||0.06||14.2 g||0.5 oz||0.03 lb|
|teaspoon||0.02||4.7 g||0.16 oz||0.01 lb|
|Butter weight volume chart|
|stick||0.113 kg||8 tbsp||24 tsp|
|half stick||0.056 kg||4 tbsp||12 tsp|
|double stick||0.226 kg||16 tbsp||48 tsp|
|tablespoon||0.014 kg||1 tbsp||3 tsp|
|teaspoon||0.004 kg||0.33 tbsp||1 tsp|