Is 2 sticks butter 1 cup?

Butter is a staple ingredient used in baking, cooking, and spreading on bread. Many recipes call for butter by the “stick” which refers to the standard size sticks that butter is sold in grocery stores. However, butter sticks come in different sizes, so it’s important to pay attention to the actual weight listed.

The Common Sizes of Butter Sticks

In the United States, the most common size for a stick of butter is 4 ounces or 1/2 cup. Most name brand butters like Land O’Lakes and Challenge are sold in boxes containing 4 sticks that are each 1/2 cup or 4 ounces.

Some brands like Kerrygold sell sticks that are 8 ounces or 1 cup. European style butters are often sold in larger 8 ounce blocks as well. When a recipe calls for 1 stick of butter, it is usually referring to the 4 ounce American size.

Butter Stick Weight Volume
Standard U.S. stick 4 ounces 1/2 cup
European style stick 8 ounces 1 cup

As you can see, the standard 4 ounce American butter stick equates to 1/2 cup of butter. The larger 8 ounce European butter stick equals 1 cup of butter.

Converting Butter Sticks to Cups

When a recipe calls for butter by the cup, here is how to convert it from sticks:

  • 1 stick (4 ounces) = 1/2 cup butter
  • 2 sticks (8 ounces) = 1 cup butter
  • 4 sticks (16 ounces) = 2 cups butter

So if a recipe needs 1 cup of butter, you can use 2 regular American style sticks which will be 8 ounces total or 1 European style stick which contains 8 ounces. Do not use just 1 American stick (4 ounces) if the recipe specifies 1 cup because it will result in less butter than required.

Converting Butter Cups to Sticks

Going the other way, if you need to convert butter amounts in cups to sticks, use this:

  • 1/2 cup butter = 1 stick
  • 1 cup butter = 2 sticks
  • 2 cups butter = 4 sticks

So for example, if you need 1 1/2 cups butter, that would be 3 sticks (1 cup = 2 sticks and 1/2 cup = 1 stick).

Why the Difference in Sizes?

The reason for the discrepancy in butter stick sizes comes down to tradition and location.

In the early 1900s, dairies in the United States began producing butter in 4 ounce blocks for sale. Before that, households made their own butter at home in varying amounts.

The 4 ounce size was adopted as a standard across the country and led to the proliferation of 1/2 cup (4 ounce) American-style butter sticks . When recipes originated in the U.S., this size stick was assumed.

Meanwhile in Europe, tradition dictated making and selling butter in larger 8 ounce blocks. Thus, European recipes were based on the 8 ounce sticks equating to a full cup of butter.

Why Consistent Sizes Matter in Baking

These differences in butter stick sizes matter much more in baking recipes than cooking. Baking relies on very precise ratios of ingredients for chemical reactions to produce consistent results.

Using the wrong amount of butter can throw off the balance and cause bakes to turn out poorly. Some consequences of too little or too much butter include:

  • Dry, crumbly textures
  • Dense, tough textures
  • Lack of proper rise
  • Off flavors

When butter is creamed with sugar it incorporates air into the batter which then expands from the leavening agent to lift cakes and cookies. If the fat content (from butter) is too low, the lift will be diminished.

Butter also tenderizes baked goods. Too little butter can therefore result in tough textures. But too much can also change the moisture balance and cause excessive greasiness.

With pie and tart dough, varying the butter amount will change the flakiness and texture in the crust. So for any baking recipe, use the precise butter amount called for and be aware of differences in stick sizes.

Tips for Measuring Butter from Sticks

When working with butter sticks, keep these tips in mind:

  • Read the wrapper closely to know if sticks are 4 ounces or 8 ounces
  • Use a kitchen scale for the most accurate measure if butter amount is critical
  • Make sure sticks are well packed without air pockets if measuring by volume
  • Level off the top of the stick when cutting to avoid over or under portions
  • Use marked butter wrappers as makeshift measuring cups in a pinch
  • Rub a little flour into cut butter edges to reduce sticking

Storing Butter from Opened Sticks

Once you open a new stick of butter, you’ll want to store it properly to prevent spoilage and rancidity.

  • Make sure any wrapping around the remaining butter sticks is tightly sealed
  • Wrap sticks individually in plastic wrap or wax/parchment paper if not already done
  • Place unused sticks back in the original box or an airtight container
  • Refrigerate for up to 3 months, or freeze for up to 9 months
  • Place parchment between sticks when stacking to prevent them from sticking together in the freezer

Is Salted or Unsalted Butter Better for Baking?

This is an ongoing debate among bakers! Here are some things to consider when deciding between salted and unsalted butter:

  • Salted butter provides some built-in seasoning, but you have less control over the exact amount
  • Unsalted allows you to add your own salt to taste
  • Less moisture content in salted butter can slightly change texture
  • Unsalted is often recommended for delicately flavored baked goods like cakes
  • Recipes specifying “butter” do not differentiate, so either can be used

In most cases, both types of butter can be used with minimal difference. Choose based on your personal preference and the flavor profile you want.

How to Soften Butter Properly

Many baking recipes call for softened or room temperature butter. Softening butter correctly improves texture and ease of creaming.

Methods to soften butter:

  • Leave out covered at room temperature for 1-2 hours
  • Use the “bash and smash” method of smashing cold butter into pieces then mashing
  • Grate cold butter with a cheese grater, allowing it to soften naturally
  • Cut into pieces and massage with your hands as it warms up
  • Microwave in 5-10 second intervals, checking often to avoid melting

Butter should be malleable but still cool, not melted. Fully melted butter will change the outcome and texture of baked goods.

What’s the Difference Between Butter and Margarine?

Butter and margarine are two common choices for spreading and baking. Here’s how they differ:

Butter Margarine
Made from Cream/milk fat from cows or other animals Plant oils like soybean, palm, and canola
Fat content 80-85% milk fat At least 80% oil by law
Texture Brittle when cold, creamy when softened Spreads readily even when cold
Flavor Rich, dairy flavor Neutral or mild artificial flavors
Price More expensive Lower cost
Nutrition Higher in saturated fat, contains cholesterol No cholesterol, low in saturated fat
Baking properties Ideal flavor, tenderness, and lift Works in some recipes but may need modifications

In most baking recipes, butter is preferable to margarine. The milk fat content gives ideal texture and taste. Margarine can substitute in some recipes but may result in poorer rise and flavor.

Healthiest Butter Alternatives

For those limiting dairy or saturated fats, there are healthier butter alternatives to use in cooking and baking:

  • Coconut oil – Imparts sweet flavor, may need blending to emulsify
  • Avocado oil – Neutral flavor good for baking
  • Olivr oil – Fruity flavor best for cooking not baking
  • Applesauce – Replaces butter in equal amounts in baked goods
  • Prune puree – Works as a butter substitute in 1:1 ratio
  • Banana puree – Use 1/4 cup per 1/2 cup butter, may impart flavor

When substituting for butter, pay attention to changes in texture, moisture, and overall fat content the swap may create in a recipe.

How to Make Homemade Butter

Making butter at home is an enriching, hands-on experience. All you need is heavy cream, a jar, and some elbow grease.

Ingredients:

  • 1 pint heavy cream, cold
  • 1/4 tsp salt (optional)

Method:

  1. Pour heavy cream into a jar, filling about halfway.
  2. Seal jar tightly and shake vigorously for 15-20 minutes until butter solids separate from the buttermilk.
  3. Strain out the buttermilk by pouring through a cheesecloth-lined sieve.
  4. Rinse butter solids under cold water until the water runs clear.
  5. Transfer butter to a bowl, add salt if desired, and knead a few times until mixed.
  6. Form into sticks, wrap in parchment, and refrigerate up to 2 weeks.

Homemade butter has incomparable flavor and texture. Give it a try!

Whipping Butter at Room Temperature

Whipping butter on its own or with sugar transforms the texture into a light and fluffy state perfect for frostings and fillings. For the best results:

  • Leave butter out until completely softened, about 70°F
  • Use an electric mixer or stand mixer to aerate the butter
  • Whip on high speed for 3-5 minutes until pale yellow and increased in volume
  • Add any sugars or flavorings slowly while whipping
  • Use immediately before the whipped butter melts and softens

Do not whip cold or melted butter. The ideal is soft but still cool, spreadable whipped butter. Underwhipping will not aerate it fully while overwhipping can cause butter to become greasy.

Proper Storage for Baked Goods with Butter

Butter is perishable so baked goods made with butter also have a relatively short shelf life. Follow these tips for storing buttery baked goods:

  • Allow to cool completely before storing
  • Store in airtight containers at room temperature up to 3 days
  • Refrigerate for up to 1 week for chilled, firmer textures
  • Freeze cookie dough or baked items up to 3 months
  • Prevent sogginess in refrigerated items by separating layers with parchment or wax paper
  • Refresh day-old baked goods by warming briefly in the oven

The richer the recipe, the faster it will stale. Dense items like pound cake also last longer than delicate cookies or cakes.

Conclusion

Butter stick sizes and cup equivalents can be confusing when baking recipes from different countries. The key is knowing that American style sticks are 4 ounces (1/2 cup) while European sticks are 8 ounces (1 cup).

When precision matters, weigh butter for the most accuracy. Otherwise, be sure to use the full amount of sticks specified in the recipe and account for differences in sizing.

Properly measuring, softening, storing, and using quality butter makes all the difference for delicious baked goods. Now that you know if 2 sticks butter is 1 cup, you can better convert butter amounts in any recipe.

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