Convert butter between sticks, grams, cups, and tablespoons
Butter is measured differently around the world. American recipes use sticks and cups; European and Australian recipes use grams; British recipes often use both. This converter handles all common butter measurements.
| Measurement | Grams | Sticks (US) | Cups | Tablespoons |
|---|---|---|---|---|
| 1 US stick | 113g | 1 | ½ cup | 8 tbsp |
| 2 US sticks | 227g | 2 | 1 cup | 16 tbsp |
| 100g | 100g | 0.88 sticks | 7 tbsp | 7 tbsp |
| 125g | 125g | 1.1 sticks | ~½ cup | 8.8 tbsp |
| 250g | 250g | 2.2 sticks | ~1 cup | 17.6 tbsp |
| 500g | 500g | 4.4 sticks | ~2 cups | 35.2 tbsp |
A US stick of butter weighs 113.4g (4 oz) and equals ½ cup or 8 tablespoons. American butter is sold in packets of 4 sticks (1 pound / 454g total). The wrapper is usually marked at tablespoon intervals for easy measurement without a scale. European butter is typically sold in 250g blocks without tablespoon markings.
Most baking recipes call for unsalted butter so the baker can control the salt level. Salted butter contains approximately 1.6–1.8% salt by weight — about ¼ teaspoon per 113g (1 stick). If your recipe calls for unsalted butter and you only have salted, reduce the salt in the recipe by ¼ teaspoon per stick of butter used.
| Instead of butter | Use | Notes |
|---|---|---|
| 113g butter | 85g vegetable oil | For moist baked goods |
| 113g butter | 113g coconut oil | 1:1 ratio, adds flavour |
| 113g butter | 113g margarine | 1:1 for most recipes |
| 113g butter | 85g Greek yogurt | For muffins and quick breads |
One US stick of butter equals 113.4 grams (often rounded to 113g or 115g in recipes). Two sticks equal 227g, which is approximately one cup. Four sticks (one pound) equal 454g.
100g of butter equals approximately 7 tablespoons (7.05 to be precise). Since 1 tablespoon of butter weighs about 14.2g, divide your gram amount by 14.2 to get tablespoons.
No — a US cup is 240ml, while an Australian cup is 250ml. For butter, a US cup = 227g and an Australian cup = approximately 250g. The difference is small but can matter in precise baking recipes.
For baking, a scale is more accurate than volume measurements. Butter density varies slightly with temperature — cold butter packs more tightly than soft butter. For precision baking, always weigh butter in grams rather than measuring by cup or spoon.
Butter contains approximately 80% fat and 16–17% water. Margarine contains similar fat content but often with different fat types. In most recipes they are interchangeable by weight, but butter produces richer flavour, better browning, and different flakiness in pastry. For best results in baking, use the fat type the recipe specifies.