“Large blocks of butter (or margarine/shortening)” means butter sold in solid, rectangular blocks, not spreadable tubs or whipped butter.
What it usually refers to:
- Butter: Firm sticks or bricks (often 200–250 g / ½ lb blocks)
- Margarine: Solid baking margarine in blocks (not soft spread)
- Shortening: Solid white fat (like Crisco-style), always sold in blocks or tubs but used solid
Why recipes specify this:
- 🧈 Accurate measuring (cups/grams work correctly)
- 🍰 Better texture in baking (cakes, pound cakes, pastries)
- ❄️ Holds shape when cold, creams properly with sugar
- 🔥 Melts predictably during baking
What NOT to use:
- ❌ Soft spreadable butter
- ❌ Butter in tubs
- ❌ Whipped butter
- ❌ Margarine labeled “spread”
Quick substitution guide:
- Butter block ↔ baking margarine block → 1:1
- Butter ↔ shortening → 1:1, but shortening gives less flavor, more tenderness
Example:
If a recipe says:
“Use large blocks of butter”
It means:
➡️ Use regular solid butter, straight from the fridge, then soften or melt as instructed.
If you want, tell me:
- what recipe you’re making
- or whether you’re baking a cake, cookies, or bread
and I’ll tell you exactly which fat works best 👍