JDM
Assistant Cook
Making red velvet used too much butter/oil, decided to triple sugar because I was creaming at the time. I do not want to triple entire recipe. Need to know how much 1/2 cup butter and 1 1/2 cups sugar yields?
If you used the correct amount of butter and 3 times the amount of sugar called for in the recipe - 1/3 of that mixture will be the correct amount of sugar and 1/3 the amount of butter you need. Simply take 1/3 of what you mixed up and add 2/3 the amount of butter originally called for in the recipe to that.
For example: If you used 0.5 C butter and 1.5 C sugar - and you wanted 0.5 C of each, take 1/3 of your butter/sugar mix and add 5 Tablespoons + 1 teaspoon butter.
EDIT: Thought I had better mention that I am using standard US measurements, 1 C = 16 Tablespoons, 1 Tablespoon = 3 teaspoons