Cups to Grams Butter Converter

Accurate Butter Measurement for Perfect Baking

Butter is essential in baking, providing flavor, texture, and structure. Converting cups to grams ensures accurate measurements, especially when following international recipes or scaling recipes up or down.

Butter Weight Conversions

• 1 cup butter: 227 grams (8 ounces)
• 1/2 cup butter: 113.5 grams (4 ounces, 1 stick)
• 1/4 cup butter: 57 grams (2 ounces, 1/2 stick)
• 1/3 cup butter: 76 grams (2.67 ounces)
• 2/3 cup butter: 151 grams (5.33 ounces)
• 3/4 cup butter: 170 grams (6 ounces)

US Butter Sticks

In the US, butter is sold in sticks with measurements marked on the wrapper:

• 1 stick: 113.5g (4 oz, 1/2 cup, 8 tbsp)
• 2 sticks: 227g (8 oz, 1 cup, 16 tbsp)
• 4 sticks: 454g (16 oz, 2 cups, 32 tbsp)

Each stick has tablespoon markings: 1/4 cup (4 tbsp), 1/2 cup (8 tbsp).

Why Weight Matters

Temperature Affects Volume

Butter's volume changes with temperature, but weight stays constant:

• Cold butter: Dense, takes less space
• Softened butter: More air, takes more space
• Melted butter: Liquid, different volume

Measuring by weight eliminates this variable - 227g is always 227g regardless of temperature.

Recipe Accuracy

Butter affects texture significantly:

• Too much butter: Cookies spread too much, cakes become greasy
• Too little butter: Baked goods are dry and tough
• Correct amount: Perfect texture, proper browning, ideal flavor

Measuring Butter Methods

Method 1: Using Sticks (US Method)

1. Use the markings on butter wrapper
2. Cut at the appropriate line
3. Most accurate for US recipes

Method 2: Using Scale (Best Method)

1. Place bowl on scale, press tare
2. Add butter until desired weight
3. Works for any amount, any temperature
4. Most accurate method

Method 3: Using Measuring Cups

1. Pack butter firmly into measuring cup
2. Level off with straight edge
3. Works best with softened butter
4. Less accurate than weighing

Butter Temperature in Baking

Cold Butter

Used for: Pie crusts, biscuits, scones. Creates flaky layers by creating steam pockets.

Softened Butter (Room Temperature)

Used for: Cookies, cakes, frosting. Creams easily with sugar, incorporates air for light texture. Should be 65-70°F (18-21°C).

Melted Butter

Used for: Brownies, some cookies, quick breads. Creates dense, chewy texture. Measure after melting for accuracy.

Common Baking Conversions

By Cups

• 1/8 cup = 28g (2 tbsp)
• 1/4 cup = 57g (4 tbsp, 1/2 stick)
• 1/3 cup = 76g (5.33 tbsp)
• 1/2 cup = 113.5g (8 tbsp, 1 stick)
• 2/3 cup = 151g (10.67 tbsp)
• 3/4 cup = 170g (12 tbsp)
• 1 cup = 227g (16 tbsp, 2 sticks)

By Tablespoons

• 1 tbsp = 14.2g
• 2 tbsp = 28.4g
• 4 tbsp = 56.8g (1/4 cup)
• 8 tbsp = 113.5g (1/2 cup, 1 stick)
• 16 tbsp = 227g (1 cup, 2 sticks)

Butter Substitutions

Margarine

Can substitute 1:1 by weight, but check water content. Some margarine has more water, affecting texture. For baking, butter is preferred.

Oil

1 cup butter = 3/4 cup oil. Oil makes baked goods more tender but less flavorful. Not ideal for recipes requiring creaming.

Shortening

1 cup butter = 1 cup shortening. Shortening creates flakier pastries but lacks flavor. Often used in combination with butter.

International Butter Measurements

European Butter

Often sold in 250g blocks. Slightly higher fat content (82-84% vs 80% in US). Can use same weight conversions.

Australian Butter

Sold in 250g or 500g blocks. Same weight per cup: 227g.

Storing Butter

• Refrigerator: 1-2 months, wrapped
• Freezer: 6-9 months, well wrapped
• Room temperature: 1-2 days max (for spreading)
• Butter bell: Keeps butter soft at room temp for weeks

Tips for Better Baking

1. Weigh butter for accuracy: Especially important for large batches
2. Use correct temperature: Room temp for creaming, cold for flaky pastries
3. Don't over-cream: Stop when light and fluffy, not greasy
4. Measure after melting: If recipe calls for melted butter
5. Use unsalted butter: Control salt in recipes, add to taste
6. Check expiration: Rancid butter ruins baked goods

Professional Baking Tips

Professional bakers always weigh butter because:

• Volume varies by 10-15% with temperature
• Stick measurements can be imprecise
• Scaling recipes requires precision
• Consistency across batches