If a recipe calls specifically for butter than that is what you must use. It has to do with the percentage of oil present and the stability of the product. You are only ok to use margarine when the recipe says you can do so. Or if it calls for the use interchangibly with butter.
It is a one for one split. But pay attention to the water content.The typical stick of butter is about a 1/2 C., so I would guess 2 sticks is 1 C. of butter
The recipe called for three sticks of butter.
No, use the same amount.
Canola can substitute 2 sticks of butter by using 16 tbsp of oil. For every 1/4 cup butter, use 4 tablespoons vegetable oil.
If you put butter sticks in the freezer for 15-20 minutes, it becomes firm enough to dice. Why this would be necessary for any recipe is a curiosity.
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
You can substitute olive oil for margarine by using exactly the same quantity. They are equivalent in any recipe.
There would be 96 sticks of butter in 3 gallons of butter.
2 sticks of butter (packaged in 1/4 pound sticks) equals 1 cup6 cups is 12 sticks of butter or 3 pounds.
There are four sticks in one pound of butter
2 'sticks' of butter is half a pound.
That is 3 sticks