There is no fat in tea itself. If you add something to a cup of tea, such as cream or milk or butter, there is just that much fat.
You might put a very tiny amount of butter on your toast, and describe it as toast with scant butter. Perhaps you are afraid of getting fat if you eat too much butter, or perhaps you are just out of butter, who knows.
A half cup of melted butter is equivalent to a half cup of vegetable oil. Added: One stick of butter usually is the same as a half a cup but usually would need to add bit more since butter is entirely fat like oil. 80fat/20water is butter while oil is 100%.
If you're cooking, you can add butter and water to half and half to get an equivalent amount of heavy cream. Heavy cream is 36% fat, half and half is 10% fat, butter is 81% fat. And water is 0% fat :). So, we just need to balance the half and half, butter, and water to give us the same volume and the same amount of fat. To mimic one cup of heavy cream, use .5 cup (121g) of half and half plus .4 cup (91g) of butter plus 1/8 cup (28g) water. I've done this for candy making (truffles and caramels) and it works fine. But I doubt this will do the trick for uses (like whipping) which don't involve cooking.
Shortening is solidified fat. It can be hydrogenated vegetable oil, cocoa butter, butter, lard or tallow(rendered beef fat). 1/4 cup of shortening would be the equivalent of 1/4 cup of any of the above.
One cup of almond butter has about 760 calories. Almond butter is relatively low in fat compared to regular dairy butter.
100 grams of fat is, for example, 3½ ounces of butter (almost half a packet of butter).
Yes, it is possible to make butter from half and half, which is a mixture of equal parts milk and cream. Butter can be made by churning the cream in the half and half until the fat separates from the liquid, resulting in butter.
None. Butter is about 98% fat, 2% water. Charantes butter is closer to 100% fat. But no types of butter contain carbohydrate.
You don't there is not enough fat in half and half. Try heavy whipping cream.
Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients. :)
Potatoes are low fat. Mashed potatoes can be low fat, if you make them with regular milk or skim milk and don't add any butter or only a small amount of butter/margarine. But, if you are not making them yourself, then they will likely have butter and maybe cream or half and half added and can be loaded with fat.