Butter Conversion Chart: Sticks, Cups, Grams & Ounces

Butter measurements cause endless confusion between American and international recipes. US recipes use sticks, while the rest of the world uses grams or ounces. This guide makes butter conversion simple.

Understanding US Butter Sticks

In the United States, butter is sold in sticks with convenient markings:

• 1 stick: 113g = 4 oz = 1/2 cup = 8 tablespoons
• 1/2 stick: 57g = 2 oz = 1/4 cup = 4 tablespoons
• 1/4 stick: 28g = 1 oz = 2 tablespoons
• 4 sticks: 454g = 1 pound = 2 cups

Each stick has tablespoon markings printed on the wrapper for easy cutting.

Complete Butter Conversion Chart

All common butter measurements in one place:

• 1 tablespoon: 14g = 0.5 oz
• 2 tablespoons: 28g = 1 oz
• 1/4 cup: 57g = 2 oz = 1/2 stick
• 1/3 cup: 76g = 2.7 oz
• 1/2 cup: 113g = 4 oz = 1 stick
• 2/3 cup: 151g = 5.3 oz
• 3/4 cup: 170g = 6 oz
• 1 cup: 227g = 8 oz = 2 sticks

UK and European Butter

Outside the US, butter comes in different packaging:

• UK: Typically 250g blocks, sometimes 500g
• Europe: Usually 250g or 500g blocks
• Australia: 250g or 500g blocks

A US recipe calling for "1 stick" means about half a 250g block (actually 113g, so slightly less than half).

Quick Mental Conversions

Handy approximations to remember:

• 1 US stick ≈ 110g (close enough for most baking)
• 100g butter ≈ 7 tablespoons
• 250g block ≈ 2 sticks + 2 tablespoons
• 50g ≈ 3.5 tablespoons

Measuring Butter Without a Scale

If you don't have a scale, use the water displacement method:

• Fill a liquid measuring cup to 1 cup (240 ml)
• Add chunks of butter until water reaches your target
• Example: For 1/2 cup butter, add butter until water reads 1.5 cups
• Pour off water; remaining butter is measured

This method is surprisingly accurate for soft butter.

Softened vs Cold vs Melted

Recipe instructions matter for volume measurements:

• Cold butter: Standard measurement; used for pastry
• Softened butter: Room temperature; same weight, easier to cream
• Melted butter: Slightly less volume due to air loss; always measure BEFORE melting

Important: Always measure butter in its solid state, even if the recipe calls for melted. Melting first changes the volume.

Butter Substitutes

If substituting other fats for butter:

• Margarine: 1:1 by weight (may affect texture)
• Coconut oil: Use 7/8 the amount (slightly less)
• Vegetable oil: Use 3/4 the amount (for moisture only, changes texture)
• Greek yogurt: Use 1/2 the amount (reduces fat, adds moisture)
• Applesauce: Use 1/2 the amount (for low-fat baking)

Note that substitutes affect flavour and texture. For pastries and cookies, butter is usually irreplaceable.

Salted vs Unsalted Conversions

Most baking recipes call for unsalted butter. If substituting salted:

• Per 113g (1 stick): Reduce added salt by 1/4 teaspoon
• Per 227g (1 cup): Reduce added salt by 1/2 teaspoon

Salted butter contains about 1.5-2% salt by weight.

Storage and Quantity Tips

• Freeze butter: Keeps for 6+ months; thaw in fridge overnight
• Buy in bulk: Stock up when on sale; butter freezes perfectly
• Room temperature: Safe for 1-2 days in a butter dish
• Pre-portion: Cut blocks into standard amounts before freezing