About

Butter measurement errors cause baking failures. A stick of butter in the US equals 113.4 g (4 oz, 8 tbsp, or 0.5 cup), but European recipes reference 250 g blocks with no stick markings. Confusing volume measures (cups) with weight measures (grams) introduces errors up to 15% depending on butter temperature and packing density. This calculator converts between 9 common butter units using USDA standard density of 0.911 g/mL at 20°C. Whipped butter has roughly 50% more volume per gram due to incorporated air - this tool assumes standard solid butter.

Formulas

All conversions route through grams as the canonical base unit. The input quantity Q in source unit is multiplied by that unit's gram-factor f_in, then divided by the target unit's gram-factor f_out.

Result = Q × f_inf_out

Where Q = input quantity, f_in = grams per one input unit, f_out = grams per one output unit.

Gram-factors used (USDA): 1 stick = 113.4 g, 1 cup = 226.8 g, 1 tbsp = 14.175 g, 1 tsp = 4.725 g, 1 oz = 28.3495 g, 1 lb = 453.592 g, 1 mL = 0.911 g (density at 20°C).

Reference Data

Measurement	Grams	Ounces	Tablespoons	Cups	Sticks
1 tsp	4.73	0.167	0.333	0.021	0.042
1 tbsp	14.18	0.5	1	0.0625	0.125
2 tbsp	28.35	1	2	0.125	0.25
¼ cup	56.7	2	4	0.25	0.5
⅓ cup	75.6	2.67	5.33	0.333	0.667
½ cup (1 stick)	113.4	4	8	0.5	1
⅔ cup	151.2	5.33	10.67	0.667	1.333
¾ cup	170.1	6	12	0.75	1.5
1 cup (2 sticks)	226.8	8	16	1	2
1 lb (4 sticks)	453.6	16	32	2	4
100 g	100	3.53	7.06	0.441	0.882
150 g	150	5.29	10.58	0.661	1.323
200 g	200	7.05	14.11	0.882	1.764
250 g (EU block)	250	8.82	17.64	1.102	2.205
500 g	500	17.64	35.27	2.205	4.409
1 kg	1000	35.27	70.55	4.409	8.818

Frequently Asked Questions

Discrepancies arise from butter density variations. The USDA defines 1 cup of butter as 226.8 g based on standard density of 0.911 g/mL at 20°C. Softened butter packs differently than cold butter cut into cubes, introducing up to 10-15% error in volume-based measurements. For precision baking, always weigh butter in grams.

No. The US standard stick is 113.4 g (4 oz). West of the Rocky Mountains, US sticks are shorter and wider ("stubby" format) but the same weight. European butter is typically sold in 250 g blocks without stick markings. Australian butter blocks are 250 g as well. When converting recipes across regions, rely on weight, not stick count.

Not accurately. Whipped butter incorporates air, reducing its density by roughly 50% compared to standard butter. 1 cup of whipped butter weighs approximately 151 g versus 227 g for standard. Clarified butter (ghee) removes water and milk solids, yielding roughly 82% fat by mass versus 80% for whole butter. Substituting 1:1 by weight will alter recipe fat content.

US butter sticks are printed with 8 tablespoon markings. Each marking represents 14.175 g (0.5 oz). These markings assume the wrapper is aligned perfectly with the butter, which is often not the case after opening. For accuracy within ±1 g, use a kitchen scale rather than wrapper lines.

Butter expands when heated. At 4°C (refrigerator), density is approximately 0.925 g/mL. At 20°C (room temperature), density drops to 0.911 g/mL. At 35°C (near melting), it falls further to roughly 0.899 g/mL. This means a cup of melted butter weighs about 3% less than a cup of cold, packed butter. Weight-based measurements eliminate this variable entirely.

USDA reports 717 kcal per 100 g of salted butter. Therefore: 1 stick (113.4 g) = 813 kcal, 1 tbsp (14.2 g) = 102 kcal, 1 tsp (4.7 g) = 34 kcal. Unsalted butter has the same caloric value since salt contributes zero calories.