Two-thirds of a cup of butter is equivalent to one and one-third sticks of butter. 1/2 cup of butter equals one stick of butter.
Cream is derived from butter, so occasionally cream can be substituted for butter in recipes such as scones and biscuits. In most recipes, oil or margarine can be substituted for cream in scones, which are a typical Southern dish. When margarine replaces butter, the same amount of margarine is used. In contrast, when vegetable oil is substituted, less oil is required. If a recipe calls for one cup of butter, seven-eighths of a cup of vegetable oil will suffice.