Ingredient Weight Converter · fat
Butter: cups to grams
1 cup of butter weighs 227 grams. Use the converter below for any other amount, or check the quick-reference table.
Butter baseline: 1 cup = 227 g.
Common amounts
| Cups | Tablespoons | Grams | Ounces (weight) | Milliliters |
|---|---|---|---|---|
| 1/4 cup | 4.0 | 57 g | 2.00 oz | 59 mL |
| 1/3 cup | 5.3 | 76 g | 2.67 oz | 79 mL |
| 1/2 cup | 8.0 | 114 g | 4.00 oz | 118 mL |
| 2/3 cup | 10.7 | 151 g | 5.34 oz | 158 mL |
| 3/4 cup | 12.0 | 170 g | 6.01 oz | 177 mL |
| 1 cup | 16.0 | 227 g | 8.01 oz | 237 mL |
| 1.5 cups | 24.0 | 341 g | 12.01 oz | 355 mL |
| 2 cups | 32.0 | 454 g | 16.01 oz | 473 mL |
| 3 cups | 48.0 | 681 g | 24.02 oz | 710 mL |
| 4 cups | 64.0 | 908 g | 32.03 oz | 946 mL |
Why measuring butter by cup goes wrong
American salted and unsalted butter both weigh about 227 grams per cup — two sticks. European-style butters (Plugra, Kerrygold, Vermont Creamery cultured) have higher butterfat (82–86 percent vs. American 80 percent) and run a few grams heavier per cup. They also brown faster, which matters in shortbread and Madeleines.
Practical tips for working with butter
Soften butter to 'room temperature' means 65 °F — cool to the touch, dents under finger pressure, no oily slick. Microwave-softened butter is almost always too soft on one side and stiff in the center, which is why creamed-butter cakes made with it never quite reach full volume. Plan ahead: pull butter out two hours before baking, or grate cold butter through the large holes of a box grater to soften it evenly in 10 minutes.
Note from this ingredient's record: Two US sticks. European-style butters with 82–86 percent fat are denser by a few grams per cup and will brown faster.
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