How much butter should you use instead of butter extract?

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Butter extract is used in dishes where the aim is to keep the fat content in the dish low or for some other reasons where butter cannot be used. Butter extract is a fat-free flavouring and if you replace it with butter, then you are adding fat to the dish.

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- What is the equivalent measure of butter if it is to be used in place of butter extract?

- If one wants to use butter instead of butter extract, how much should be the equivalent measure?