Cups of Butter to Grams Conversion
1 cup butter = 227g = 2 sticks
One cup of butter equals 227 grams, or exactly 2 sticks. This conversion stays constant whether the butter is cold, softened, or melted because butter's density doesn't change with temperature the way flour does when you pack it.
Butter packaging makes conversions simple. Each stick has tablespoon markings on the wrapper showing 8 tablespoons per stick. Since 2 sticks make 1 cup, you get 16 tablespoons per cup. Most American recipes call for butter by the stick or tablespoon, not by cups, which is why you rarely need to measure butter in a measuring cup.
The 227g weight comes from the standardized American butter stick, which weighs 4 ounces (113.5g). Two sticks make 8 ounces or 227g. European butter often comes in 250g blocks, which is slightly more than a cup at 1.1 cups.
How to Convert
Multiply cups by 227 to get grams. For 0.5 cups: 0.5 x 227 = 113.5g (1 stick). For 1.5 cups: 1.5 x 227 = 340.5g (3 sticks).
The wrapper markings eliminate most measuring. Need 1/2 cup? Cut at the 1/2 cup mark on one stick. Need 6 tablespoons? Cut at the 6-tablespoon mark, which equals 85g.
For melted butter, use a liquid measuring cup. Pour to the exact line since melted butter levels itself. One cup of melted butter still weighs 227g. The volume doesn't change when butter melts, unlike chocolate which expands.
To measure cold butter without wrapper markings, use the water displacement method. Fill a 2-cup liquid measure with 1 cup cold water. Add butter pieces until the water level reaches 2 cups. You now have exactly 1 cup of butter.
Common Mistakes
Confusing weight ounces with fluid ounces. Butter is sold by weight (4 oz = 113.5g per stick), not volume. Eight fluid ounces equal 1 cup by volume, but 8 ounces of butter by weight equals 227g, which happens to also equal 1 cup. Pure coincidence.
Using salted and unsalted butter interchangeably in baking. Salted butter contains about 1/4 teaspoon salt per stick (1/2 teaspoon per cup). This affects both flavor and how dough behaves. Most baking recipes assume unsalted butter.
Measuring cold butter in a dry measuring cup by pressing it down. This creates air pockets and gives inconsistent amounts. Use the wrapper markings or water displacement method instead.
Pro Tips
Keep butter at 65-68F for most baking. This temperature, called "room temperature," allows butter to cream properly with sugar. Test by pressing: it should give slightly but hold its shape. Takes 30-45 minutes on the counter.
Freeze extra sticks with the wrapper on. Frozen butter grates perfectly for pie crusts and biscuits. The wrapper markings stay visible even when frozen.
Buy butter on sale and freeze for up to 6 months. Write the date on each box. Thaw overnight in the fridge to prevent condensation from making the wrapper soggy.
Ingredient-Specific Notes
Salted butter
227g per cup, same as unsalted. Contains 1/4 teaspoon salt per stick (1/2 teaspoon per cup). Salt content varies by brand from 1.5% to 2%. Land O'Lakes uses 1.7%, Kerrygold uses 1.5%. Reduce recipe salt by 1/2 teaspoon per cup of salted butter used.
European-style butter
Still 227g per cup by volume, but has 82-85% butterfat versus 80% in American butter. The extra fat makes pastries flakier and sauces richer. Plugra and Kerrygold are common brands. Often sold in 250g blocks instead of sticks.
Whipped butter
Do not substitute in baking. Air whipped into it changes the volume. One cup of whipped butter weighs only 170g, not 227g. The package will say 'not recommended for baking.' Use only as a spread.
Clarified butter (ghee)
185g per cup. Lighter than regular butter because the milk solids and water have been removed. Has a higher smoke point (450F vs 350F) and longer shelf life. Not a 1:1 substitute in baking due to missing water content.
Margarine
227g per cup for stick margarine, same as butter. Tub margarine varies wildly (150-200g per cup) due to added water and air. Stick margarine works in most baking. Avoid tubs for anything except spreading.
Frequently Asked Questions
How many grams is 1 stick of butter?
113.5 grams, commonly rounded to 114g. American butter comes in 1-pound boxes with 4 sticks. One pound = 454g, so each stick = 113.5g. The wrapper shows 8 tablespoon marks per stick. Each tablespoon weighs 14.2g. Most recipes call for butter by the stick or tablespoon rather than cups, making conversions straightforward.
Does melted butter weigh the same as solid butter?
Yes, 227g per cup whether solid or liquid. Butter doesn't expand or contract when melted like chocolate does. The volume stays identical. However, melted butter behaves differently in recipes. Cookies made with melted butter spread more and turn out chewier. Cakes need solid butter creamed with sugar to incorporate air for lift.
Can I substitute oil for butter using the same measurements?
Not directly. Use 3/4 the amount: for 1 cup butter (227g), use 3/4 cup oil (177g). Oil is 100% fat while butter is 80% fat and 20% water and milk solids. The water in butter creates steam for leavening. Oil makes denser, moister baked goods. Works better in muffins and quick breads than in cookies or pastries.
How do I measure butter without the wrapper?
Use water displacement for cold butter. Fill a 2-cup measure with 1 cup cold water. Add butter until water reaches 2 cups. You have exactly 1 cup butter. For soft butter, pack into a dry measuring cup and level. A kitchen scale is most accurate: 227g = 1 cup, 114g = 1/2 cup, 57g = 1/4 cup.
Why do European recipes use different butter amounts?
European butter often contains 82-85% butterfat versus 80% in American butter. Recipes developed with European butter use slightly less because of the higher fat content. Also, European recipes measure butter by weight (grams) while American recipes use volume (cups, sticks, tablespoons). A 250g European block equals 1.1 cups, not an even cup.