227 Grams Butter in Cups
227 g of butter is 1 cup (scooped, King Arthur Baking). Dairy butter, about 80% fat; one US stick is 113 g, half a cup or 8 tablespoons. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.
Why grams to cups matters for butter
Most of the world's recipes are written in grams, and this page is the bridge back to cups for cooks who measure by volume. Fats are the ingredient where a small measuring error has an outsized effect. Too little fat and pastry turns dry and crumbly; too much and it turns greasy and heavy. Unlike flour, fats cannot be fluffed or levelled in a cup in a reliable way, which is why most recipes that use a cup of butter or oil really mean a weighed amount. Weighing fat also saves washing up: you can melt butter straight into a bowl on the scale and tare it, rather than packing it into a measuring cup and scraping it out again.
Dairy butter, about 80% fat; one US stick is 113 g, half a cup or 8 tablespoons. It is used for baking, frying, sauces and spreading. That is why the question comes up so often: a recipe from a European cookbook, a video, or a friend abroad gives you grams, and your kitchen is set up for cups.
Butter grams to cups conversion table
| Grams | Cups (decimal) | Nearest measure |
|---|---|---|
| 30 g | 0.13 cups | 1/4 cup |
| 60 g | 0.26 cups | 1/4 cup |
| 90 g | 0.4 cups | 1/3 cup |
| 227 g | 1 cups | 1 cup |
| 120 g | 0.53 cups | 1/2 cup |
| 180 g | 0.79 cups | 3/4 cup |
| 240 g | 1.06 cups | 1 cup |
| 250 g | 1.1 cups | 1 cup |
| 300 g | 1.32 cups | 1 1/4 cups |
| 360 g | 1.59 cups | 1 1/2 cups |
| 480 g | 2.11 cups | 2 cups |
| 500 g | 2.2 cups | 2 cups |
The decimal column is exact arithmetic from the 227 g per cup figure, while the nearest-measure column is what you would actually reach for in the kitchen. A value like 0.42 cups is not a useful instruction, so the table rounds it to the nearest practical measure, and the worked examples below show how to handle the in-between amounts without a calculator.
How the weight was measured
Scooped means the ingredient is firm enough to be scooped into the cup and levelled off, like butter or peanut butter. Press it into the cup to remove air pockets, then level the top with a knife. For butter, the wrapper markings are a useful cross-check: one stick is 113 g, half a cup.
The source for the 227 g per cup figure is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows it exactly rather than averaging across sources, because an average of two different measuring methods is a number that matches nobody's cup.
Worked examples
A recipe that calls for 250 g of butter
250 g divided by 227 g per cup is 1.1 cups, which is 1 cup. In practice that means a full cup plus a generous extra scoop, and the easiest way to get it right is to weigh 250 g on the scale rather than trying to measure 1.1 cups by volume. If you must use cups, measure 1 cup properly and then add about 23 g, which is roughly 1/4 cup.
A scale reading of 60 g
60 g of butter is 0.26 cups, or about 1/4 cup. This is the situation that comes up when you are following a recipe that gives some ingredients in grams and some in cups, or when you have weighed out a small amount for a sauce or a topping. Knowing that 60 g is 1/4 cup lets you skip the maths and get on with cooking.
Doubling a recipe written in grams
A recipe that uses 180 g of butter needs 0.79 cups, which is 3/4 cup. Doubling it means 360 g, or 1.59 cups, which is 1 1/2 cups. When you double by weight the ratio stays exact, which is the whole point of converting to grams in the first place: doubling cups by eye doubles the measuring error too.
When this conversion matters most
This conversion matters most in pastry and cakes, where fat is doing structural work. Shortcrust pastry, puff pastry and laminated doughs all depend on a precise ratio of fat to flour, and a cup of fat measured badly will throw that ratio off. It also matters when you are substituting one fat for another: butter, oil and shortening do not weigh the same per cup, so swapping them by volume is a mistake. Convert by weight, and the substitution behaves as expected.
Common mistakes with butter
- Measuring melted fat in a dry cup. Melted fat should be measured in a liquid jug or weighed, not scooped into a dry cup, because it clings and pours unevenly.
- Guessing a tablespoon of butter. Butter packaging is marked in tablespoons for a reason. One stick is 113 g, which is half a cup, and cutting by the marks is more accurate than eyeballing.
- Using cold butter volume for a recipe that needs softened. Cold butter packs more densely than softened butter. Weigh it instead of relying on the cup, and the temperature stops mattering.
- Leaving fat in the measuring cup. Oil and melted butter cling to the cup, so what you measured is not what reached the bowl. Weighing in the mixing bowl avoids the loss entirely.
Storage and handling
Refrigerate up to 3 months; freeze up to 6 months. Keeping butter stored properly also keeps its weight per cup stable: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, so a sealed container is not just about freshness, it is about measurement accuracy too. If a bag has been open for months in a humid kitchen, the first thing to do before a precise bake is to weigh the ingredient rather than trusting the cup.
Frequently asked questions
How many cups is 227 g of butter?
227 g of butter is exactly 1 cup, measured scooped according to King Arthur Baking. That is the anchor for the whole table on this page: every other row is that figure divided or multiplied.
How many cups is 100 g of butter?
100 g of butter is 0.44 cups, which is closest to 1/2 cup. For a recipe that asks for 100 g, weighing is the honest answer, because 0.44 cups is not a measure any cup set offers, and estimating it by eye can be off by 10 g or more.
How do I measure butter without a scale?
Scooped means the ingredient is firm enough to be scooped into the cup and levelled off, like butter or peanut butter. Press it into the cup to remove air pockets, then level the top with a knife. For butter, the wrapper markings are a useful cross-check: one stick is 113 g, half a cup. That gives the closest result to 227 g per cup, but it is still an estimate: the honest answer is that a scale is the only way to know the exact weight, and a basic digital kitchen scale costs less than a bag of good flour.
Does butter always weigh the same per cup?
No. Brand, grind, moisture and how settled the container is all shift the weight by a few grams, and for flour the swing can be 20 g or more. The 227 g figure is the standard King Arthur Baking value for butter measured scooped, and it is the right default, but when a recipe is precise, weigh the ingredient and trust the scale over the cup.
Can I use the same conversion for a different brand of butter?
Yes, as a starting point. The 227 g figure is a standard average for butter, and most brands sit within a few grams of it. If you bake with one brand all the time, weigh one cup of it once and note the number on the bag, and you will have a conversion tuned to your own kitchen.
How should I store butter?
Refrigerate up to 3 months; freeze up to 6 months. Good storage keeps the ingredient fresh and keeps its weight per cup consistent, because moisture absorbed from the air adds grams that the recipe did not ask for.
What is butter used for?
Baking, frying, sauces and spreading. Dairy butter, about 80% fat; one US stick is 113 g, half a cup or 8 tablespoons.
Related conversions
Use the cups to grams converter or the butter stick converter for instant answers, or browse the grams to cups hub for the full ingredient list. Related pages: Olive Oil in cups to grams, Vegetable Oil in cups to grams, Coconut Oil in cups to grams, 1 cup of butter in grams. More tools: cups to grams converter, butter stick converter, butter to oil converter, weight converter. See also our disclaimer about approximate conversions.