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There are 8 ounces in a cup, so there would be 2 cups in a 16 ounce jar of peanut butter.One half cup of peanut butter weighs 4.4oz or 125 g.Our Jif To Go® Creamy Peanut Butter contains 250 calories per serving (one 1.5 oz cup (43g)).
| Pounds | Ounces |
|---|---|
| 0 lb | 0.00 oz |
| 1 lb | 16.00 oz |
| 2 lb | 32.00 oz |
| 3 lb | 48.00 oz |
| Ingredient | Ounces | Grams |
|---|---|---|
| 1 cup sour cream | 8 oz. | 225 g |
| 1 cup honey | 12 oz. | 335 g |
| 1 cup mashed bananas | 8 oz. | 225 g |
| 1 cup peanut butter | 9 oz. | 250 g |
Contents
How much does half cup peanut butter weigh?
One half cup of peanut butter weighs 4.4oz or 125 g.
How many ounces are in a cup of creamy peanut butter?
Our Jif To Go® Creamy Peanut Butter contains 250 calories per serving (one 1.5 oz cup (43g)).
How many ounces are in a peanut butter?
| Pounds | Ounces |
|---|---|
| 0 lb | 0.00 oz |
| 1 lb | 16.00 oz |
| 2 lb | 32.00 oz |
| 3 lb | 48.00 oz |
How much does 1 cup of peanut butter weigh in ounces?
| Ingredient | Ounces | Grams |
|---|---|---|
| 1 cup sour cream | 8 oz. | 225 g |
| 1 cup honey | 12 oz. | 335 g |
| 1 cup mashed bananas | 8 oz. | 225 g |
| 1 cup peanut butter | 9 oz. | 250 g |
How do you measure half a cup of peanut butter?
- Spray the interior of the measuring cup with a non-stick cooking spray. Use measuring cups that you would normally use for dry ingredients. …
- Spray the spatula or spoon that you’re using to scoop the peanut butter. …
- Fill the measuring cup with peanut butter.
Is 16 oz of peanut butter 2 cups?
There are 8 ounces in a cup, so there would be 2 cups in a 16 ounce jar of peanut butter.
How many cups of peanut butter are in a 40 oz jar?
According to the Skippy Peanut Butter website a 40 oz. jar of peanut butter is equal to 4 3/8 cups.
How many ounces is a jar of peanut butter?
Jif Creamy Peanut Butter, Spread, 16 oz Jar – Walmart.com.
How much is an ounce compared to a cup?
| Fluid ounces | Cups |
|---|---|
| 1 fl oz | 0.125 |
| 2 fl oz | 0.25 |
| 3 fl oz | 0.375 |
| 4 fl oz | 0.5 |
Does 1lb equal 16 oz?
There are 16 ounces in 1 pound.
Is 8 oz the same as 1 lb?
1 Answer. 8 oz. are equal to 12 pounds.
How many grams are a cup?
| Cups | Grams | Ounces |
|---|---|---|
| 1/2 cup | 64 g | 2.25 oz |
| 2/3 cup | 85 g | 3 oz |
| 3/4 cup | 96 g | 3.38 oz |
| 1 cup | 128 g | 4.5 oz |
How much is a cup of butter in grams?
| US Butter Weights | Grams | Ounces |
|---|---|---|
| 1 cup | 225g | 8 oz |
| 1/2 cup | 113.4g | 4 oz |
| 1 tablespoon | 14.2g | 1/2 oz |
| 1 teaspoon | 4.7g | 0.02 oz |
Is 8 oz of chocolate chips 1 cup?
Is 8 oz of Chocolate Chips One Cup? There are only 6 ounces of chocolate chips in one cup. This may be confusing because 8 US fluid ounces equals 1 fluid cup. A dry cup measure and a liquid cup measure have different weights.
How many grams is a 1/2 cup of butter?
| Butter equivalent measurements | ||
|---|---|---|
| US cups | grams | ounces |
| 1/2 cup butter | 113.4 gram | 4 ounce |
| 5/8 cup butter | 141.8 gram | 5 ounce |
| 2/3 cup butter | 151.2 gram | 5.3 ounce |
How many grams of butter is half a cup?
1 stick of butter = ½ cup = 4 ounces = 113 grams.
How many grams is half a cup?
| Cups | Grams | Ounces |
|---|---|---|
| 1/2 cup | 64 g | 2.25 oz |
| 2/3 cup | 85 g | 3 oz |
| 3/4 cup | 96 g | 3.38 oz |
| 1 cup | 128 g | 4.5 oz |
How much is a cup of butter in grams?
| US Butter Weights | Grams | Ounces |
|---|---|---|
| 1 cup | 225g | 8 oz |
| 1/2 cup | 113.4g | 4 oz |
| 1 tablespoon | 14.2g | 1/2 oz |
| 1 teaspoon | 4.7g | 0.02 oz |
Alexa, How many cups of peanut butter are in a sixteen ounce jar? | Alexa Answers
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Alexa, How much does a half a cup of peanut butter weigh? | Alexa Answers
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Jif To Go® Creamy Peanut Butter | Jif
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Pounds to Ounces conversion
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Conversions & Substitutions – Living on Cookies
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1 Cup of Peanut Butter to Ounces Conversion
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- Summary of article content: Articles about 1 Cup of Peanut Butter to Ounces Conversion 1 US cup of peanut butter is equivalent 8.46 ( ~ 8 1/2 ) ounces. How much is 8.46 ounces of peanut butter in US cups? 8.46 ounces of peanut butter equals 1 ( ~ … …
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Alexa, How many ounces are in a cup of peanut butter? | Alexa Answers
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How many ounces is 1 cup peanut butter? – Answers
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Peanut butter, creamy, JIF (CA1)…12468 volume to weight conversion
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Convert amounts of Peanut butter, chunky style, without salt
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Jif To Go® Creamy Peanut Butter
Nutrition Facts For the most current information regarding a particular product, please refer to the product package.
Serving Size 1-1.5 oz cup (43g)
Amount Per Serving
Calories 250
% Daily Value*
Total Fat 21g 27% Saturated Fat 4.5g 22% Trans Fat 0g Cholesterol 0mg 0% Sodium 180mg 8% Total Carbohydrate 11g 4% Dietary Fiber 3g 11% Total Sugars 4g Incl 3g of Added Sugars 5% Protein 9g %
Vitamin D 0mcg 0% Calcium 22mg 2% Iron 1mg 4% Potassium 241mg 6% Vitamin E 2mg 15% Niacin 6mg 40%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Pounds to Ounces conversion
Pounds to Ounces
Format Decimal Fractions
Accuracy Select resolution 1 significant figure 2 significant figures 3 significant figures 4 significant figures 5 significant figures 6 significant figures 7 significant figures 8 significant figures
Note: Fractional results are rounded to the nearest 1/64. For a more accurate answer please select ‘decimal’ from the options above the result.
Note: You can increase or decrease the accuracy of this answer by selecting the number of significant figures required from the options above the result.
Note: For a pure decimal result please select ‘decimal’ from the options above the result.
Conversions & Substitutions
Converting U.S. Recipes
Please note that the conversions below pertain to U.S. American cups, which are equivalent to 240 milliliters. During my research into this topic, I discovered that elsewhere in the English-speaking world, such as in England, Australia and New Zealand, 1 cup is equivalent to 250 ml.
While I have tried to be as accurate as I possibly can here, measuring ingredients using cups is often highly inexact, depending on how tightly you pack the ingredients into the cup. I took the liberty of rounding some conversions for convenience’s sake.
I recommend using a digital kitchen scale for baking. Measuring using a kitchen scale will give you the most accurate and consistent results in your baking.
Please feel free to contact me if you find an error in my calculations, if I didn’t include what you’re looking for or if you have any questions about conversions.
Volume Conversions
1 tablespoon (Tbsp) = 3 teaspoons = 15 ml (milliliter)
1 teaspoon (tsp) = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1 ml
1 cup = 8 fl. oz. (fluid ounces) = 240 ml
¾ cup = 6 fl. oz. = 180 ml
2/3 cup = 160 ml
½ cup = 4 fl. oz. = 120 ml
1/3 cup = 80 ml
¼ cup = 4 tablespoons = 2 fl. oz. = 60 ml
1/8 cup = 2 tablespoons = 1 fl. oz. = 30 ml
Graphic used with permission from Duncan Hines.
Weight Conversions
1 oz. (ounce) = 28 grams
4 oz. = ¼ lb. (pound) = 113 grams
8 oz. = ½ lb. = 230 grams
12 oz. = ¾ lb. = 340 grams
16 oz. = 1 lb. = 450 grams
Oven Temperatures
Fahrenheit (°F) to Celsius (°C)
200°F = 95°C
250°F = 120°C
300°F = 150°C
325°F = 160°C
350°F = 175°C
375°F = 190°C
400°F = 200°C
425°F = 220°C
450°F = 230°C
Weight Conversions for Common Baking Ingredients
Ingredient Ounces Grams 1 cup butter (2 sticks) 8 oz. 225 g 1/2 cup butter (1 stick) 4 oz. 112 g 1 tablespoon butter ½ oz. 14 g 1 cup all-purpose flour 5 oz. 140 g 1 cup whole wheat flour 5 oz. 140 g 1 cup granulated sugar 7 oz. 200 g 1 cup brown sugar 7 ½ oz. 210 g 1 cup powdered sugar 4 oz. 110 g 1 cup chocolate chips 6 oz. 170 g 1 cup chocolate chunks 5 oz. 140 g 1 cup chopped nuts 4 oz. 110 g 1 cup ground nuts 4 ½ oz. 130 g 1 cup raisins 5 ½ oz. 155 g 1 cup rolled oats (old-fashioned oats) 4 oz. 110 g 1 cup quick oats (instant oats) 3 ½ oz. 100 g 1 cup graham cracker crumbs 4 oz. 120 g 1 cup unsweetened cocoa powder 3 oz. 80 g ¼ cup unsweetened cocoa powder ¾ oz. 20 g 1 cup oil 8 oz. 225 g 1 tablespoon oil ½ oz. 14 g 1 cup heavy cream 8 oz. 225 g 1 cup buttermilk 8 oz. 225 g 1 cup yogurt 8 oz. 225 g 1 cup sour cream 8 oz. 225 g 1 cup honey 12 oz. 335 g 1 cup mashed bananas 8 oz. 225 g 1 cup peanut butter 9 oz. 250 g 1 teaspoon baking powder – 5 g
Substitutions
All-purpose flour: white wheat flour. I use Weizenmehl glatt Typ 700 in Austria (which is Typ 550 in Germany).
Baking powder: is available in Austria as Backpulver.
Baking soda: is not the same as baking powder! It is called Natron in Austria and can be found in the spice aisle.
Brown sugar: brown sugar gives dough a caramel flavor, light brown color and chewy texture. While American brown sugar is best for American recipes, you can substitute Demerara fine brown sugar, which can be purchased at most supermarkets in Austria.
Buttermilk: if you don’t have buttermilk on hand, you can make it using regular milk and lemon juice or vinegar. For 1 cup of buttermilk, use scant 1 cup (240 ml) of milk, add 1 tablespoon of lemon juice or vinegar and stir. Let mixture stand for 5-10 minutes until thickened before using in your recipe.
Cake flour: to make one cup of cake flour, put one cup (140 g) all-purpose flour into a bowl, take out 2 tablespoons of the flour (put it back in the bag) and add 2 tablespoons cornstarch. Sift the flour and cornstarch together.
Chocolate chips: use real chocolate chips if possible when making Chocolate Chip Cookies or using other recipes titled “Chocolate Chip” anything. Why? Because American chocolate chips don’t just contain chocolate, they also contain additives that help the chocolate chips keep their shape and not melt away when baked. If the chocolate chips are to be melted as for a ganache or a chocolate glaze, go ahead and substitute semi-sweet baking chocolate.
1 cup chocolate chips = 6 ounces = 170 grams chocolate chunks
Corn syrup: agave nectar, sugar beet syrup, honey or maple syrup can be substituted in many recipes. You can also try making your own corn syrup substitute using the recipe here.
Cream cheese: I’m including cream cheese on the list here because European cream cheese is not equal to U.S. cream cheese! Not even Philadelphia brand! European cream cheese is a cream cheese spread. It is fine for making cheesecakes, as long as you are aware that it contains more liquid than American cream cheese and you omit any additional liquid there is in the recipe, such as milk or sour cream. You may also need to increase baking time slightly. If you want to make Cream Cheese Frosting with European cream cheese, there is an easy method to follow: How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread).
Cream of tartar: in baking recipes, you can substitute regular baking powder (Backpulver) for the cream of tartar and baking soda amounts although the baked goods won’t be quite as tender. Weinsteinbackpulver is available in Austria and it contains both cream of tartar and baking soda. For baking recipes, use double the amount Weinsteinbackpulver as cream of tartar is called for and half the amount of baking soda called for. (For example: if the recipe calls for 1 teaspoon cream of tartar and 1 teaspoon baking soda, I substitute it with 2 teaspoons Weinsteinbackpulver and ½ teaspoon baking soda. Alternatively, you can substitute both with two teaspoons baking powder.) When cream of tartar is used to help stabilize beaten eggs whites (i.e. for a meringue), you can substitute 1/8 teaspoon of vinegar or lemon juice per egg white. Or omit the cream of tartar, making sure to beat the egg whites thoroughly. For frostings, candy and syrups, you can safely omit the cream of tartar in most cases.
Evaporated milk: is available as coffee milk (Kaffeemilch-Maresi).
Graham crackers: just about any cookie can be substituted for graham crackers in crusts for cheesecakes. Vanilla wafers, shortbread cookies, gingersnaps, digestive biscuits in the UK, Butterkekse or, even better, Vollkornbutterkekse in Austria.
14 square graham crackers = 1 cup graham cracker crumbs = 4 ounces = 120 grams
Molasses: a byproduct of sugar refining. It is a sweet, dark brown, very thick syrup with an earthy flavor. Molasses is what makes American brown sugar brown and gives it those delicious caramel notes. In German it is called Melasse and is available at health food stores in Austria as well as online.
Oats, quick or instant: oats have been cut and rolled into fine, tender flakes. These are labeled as Haferflocken zart or Kleinblatt.
Oats, rolled or old-fashioned: whole grain oats that have been rolled or pressed into regularly-shaped flakes. Haferflocken kernig or Großblatt in Austria.
Oats, steel-cut: the groat (grain) is not rolled flat, rather it is cut into pieces. Haferschrot or Hafergrütze, but is hard to find in Austria.
Peanut butter: use industrially-prepared peanut butter in baking recipes to avoid any texture problems. I prefer Skippy brand (creamy), which you can find in some supermarkets here.
Powdered sugar: use Puderzucker. Austrian Staubzucker may be substituted but it isn’t as soft and fine as Puderzucker. When using Austrian Staubzucker for frostings, I usually pulverize the powdered sugar on high in the food processor for one minute to prevent a grainy texture in the frosting. In a pinch, you can also make your own powdered sugar from granulated sugar using this method.
Pumpkin puree (canned pumpkin): make your own, see directions here.
Self-rising flour: use all-purpose (white) flour and add 1 teaspoon baking powder per 1 cup (140 g) of flour.
Shortening: 100% vegetable fat that is solid at room temperature. Kokosfett is your best substitute; margarine may be substituted in a crust or dough recipe.
Sweetened condensed milk: this is available in Austria as gezuckerte Kondensmilch from Nestlé.
Topfen (Quark): curd cheese, farmer’s cheese (USA) OR blend equal parts cottage cheese and cream cheese OR combine 2 parts ricotta with 1 part sour cream.
Unsweetened baking chocolate: use dark or bittersweet chocolate which contains 80-90% cocoa.
Unsweetened, natural or “Dutch-processed” cocoa powder: is available in Austria as Kakao or Kakaopulver.
Vanilla extract: I use my own homemade vanilla extract but you can also use vanilla sugar, which is widely available in stores here, or Flüssiger Vanille Extrakt, which comes in tiny bottles.
1 teaspoon vanilla extract = 1 packet vanilla sugar = 1 tablespoon vanilla sugar
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