Digital Kitchen Scale
Essential for cup-to-gram accuracy and repeatable bakes.
Shop scales ↗Churned cream containing about 80% fat, 15% water, and 5% milk solids.
Reviewed by CupOrGram Editorial TeamData methodology: NIST-derived density references + recipe testing notesMethodology
Properties
Density Index
0.91 g/cm3
1 Cup Weight
227g
Texture
Solid/Liquid
Category
Dairy
Top Substitute
Coconut Oil
Use 1:1 by weight
Similar solid/melted behaviour. Adds subtle coconut flavour. Works well in cookies and quick breads.
Conversions
| cups | grams |
|---|---|
| 1/4 cups | 53.9 grams |
| 1/3 cups | 71.1 grams |
| 1/2 cups | 108 grams |
| 1 cups | 216 grams |
| 1.50 cups | 323 grams |
| 2 cups | 431 grams |
| 3 cups | 647 grams |
| 4 cups | 862 grams |
Density: 0.911 g/ml
Quick Convert
Density-accurate conversions for baking
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grams
Science Note: Precision within +/-0.002g
Recommended Tools & Pantry Picks for Butter
Optional shopping references for bakers who want to compare tools and pantry options related to butter.
Measuring Cup & Spoon Set
Useful for quick volume checks before converting to weight.
Shop measuring sets ↗Disclosure: Some outbound links are affiliate links. As an Amazon Associate, CupOrGram earns from qualifying purchases. Learn more.
Substitutions for Butter
Coconut Oil
good1:1 by weight
Similar solid/melted behaviour. Adds subtle coconut flavour. Works well in cookies and quick breads.
Similar solid/melted behaviour. Adds subtle coconut flavour. Works well in cookies and quick breads.
Ghee
goodUse slightly less (7/8 ratio) since ghee is 100% fat
No milk solids or water. Richer flavour. Won't create the same steam lift in pastry.
No milk solids or water. Richer flavour. Won't create the same steam lift in pastry.
Applesauce
moderate1:1 (reduces fat significantly)
For low-fat baking. Changes texture significantly. Works best in muffins and quick breads.
For low-fat baking. Changes texture significantly. Works best in muffins and quick breads.
Storage Tips
Refrigerate for 1-2 months. Freeze for up to 6 months. Keep wrapped to prevent odour absorption.
Baking Science
Creates flaky layers in pastry (solid fat between dough layers). The water turns to steam in the oven, creating lift. Milk solids contribute to browning and flavour.
Recipe Context
For laminated dough: temperature and exact fat mass impact layer definition.
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 & Measuring Method
Baseline reference: 1 cup butter = 227g. In real kitchens, a practical range is usually 213g-241g per cup (6% band).
Why this happens: temperature and fat phase (solid vs softened vs melted) change effective volume.