For laminated dough: temperature and exact fat mass impact layer definition.
1 cup of Butter in ounces
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Answer
7.6 ounces
Based on butter density of 0.911 g/ml
Source: NIST-DB-72
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Quick Reference Table
| cups | ounces |
|---|---|
| 1/4 cups | 1.9 ounces |
| 1/3 cups | 2.5 ounces |
| 1/2 cups | 3.8 ounces |
| 1 cups | 7.6 ounces |
| 1.50 cups | 11.4 ounces |
| 2 cups | 15.2 ounces |
| 3 cups | 22.8 ounces |
| 4 cups | 30.4 ounces |
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Density-accurate conversions for baking
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ounces
Science Note: Precision within +/-0.002g
Why this conversion matters
Butter has a density of 0.911 g/ml, which means it's close to the density of water. Using weight-based measurements gives you consistent results every time.
Recipe Context for Butter
For creaming methods: weight keeps butter-to-sugar balance stable.
For custards: tight dairy ratios reduce curdling risk.
Common Pitfalls
- Switching brands without re-checking weight can change texture and bake time.
- Using volume-only measurements for dense ingredients can overshoot recipe targets.
- Butter and dairy temperature affects emulsion stability and spread.
Brand Variance Example
Baseline on this page: 1 cup butter = 227g. Real-world range can shift by about 6% because temperature and fat phase (solid vs softened vs melted) change effective volume.
Example for 2 cups: baseline 454g, common range 426g-482g. If your bake is texture-sensitive, start with the lower bound and adjust after a test batch.