100 grams of margarine is about 7 tablespoons. One tablespoon of margarine weighs about 14.2 g, and one teaspoon is about 4.7 g. It was designed to behave like butter in the tin, and by weight it does: 227 g per cup, the same as butter, so 100 g is 7 tablespoons either way.
All figures on this page are approximate, and they come from King Arthur Baking, measured scooped. Plant-oil spread formulated to behave like butter in baking. Spreading and baking where butter is unsuitable. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured scooped. One US cup is 16 tablespoons, so every figure here is the cup weight of 227 g divided by 16, rounded to one decimal place. Plant-oil spread formulated to behave like butter in baking. Spreading and baking where butter is unsuitable.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of margarine |
|---|---|
| 1 teaspoon | 4.7 g |
| 1 tablespoon | 14.2 g |
| 2 tablespoons | 28.4 g |
| 3 tablespoons | 42.6 g |
| 4 tablespoons | 56.8 g |
| 5 tablespoons | 70.9 g |
| 6 tablespoons | 85.1 g |
| 8 tablespoons | 113.5 g |
| 10 tablespoons | 141.9 g |
| 12 tablespoons | 170.2 g |
| 1 cup (16 tablespoons) | 227 g |
| 100 g | 7 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of margarine is about 7 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A sponge cake for a school fete
A sponge cake made with margarine uses 8 tablespoons, about 113.5 g, creamed with sugar until pale and fluffy. Margarine creams well because it is formulated to behave like butter, and a cake made with it stays soft for longer, because margarine never firms up the way butter does. Eight spoonfuls is the right amount for a single layer cake, and the batter should be beaten just until smooth, because over-beating knocks the air out again.
A batch of fairy cakes for children
Fairy cakes for a children's party use 6 tablespoons of margarine, about 85.1 g, creamed with sugar and eggs. Margarine suits fairy cakes because it is cheap, it creams easily straight from the fridge, and the cakes stay soft in a lunchbox all day. Six spoonfuls makes about twelve fairy cakes, and the cases should be filled only two thirds full so the cakes rise without spilling over.
Spreading on toast for breakfast
Breakfast toast takes about 2 tablespoons of margarine, roughly 28.4 g, spread on two slices. Margarine spreads straight from the fridge, which is its one real advantage over butter for toast: it never tears the bread. Two spoonfuls is generous for two slices, and the spread should be thin enough that the toast stays crisp underneath.
Getting it right in your kitchen
Margarine matters as the practical substitute for butter, especially where cost or dairy-free eating is the issue. It is made from plant oils, formulated to cream, melt and bake like butter, and at 227 g per cup it weighs exactly the same as butter, so 100 g is about 7 tablespoons for either fat. That makes swapping simple by weight, and the recipes that suit it best are cakes and fairy cakes, where its softness keeps the crumb moist for days. Where margarine falls short is flavour: it has none of butter's richness, so a shortbread or a butter sauce made with margarine tastes flat. It also varies by brand, because some margarines are mostly water, so check the fat content on the tub before baking with it.
If you do not have a scale, the tablespoon count on this page is your best friend: 7 level tablespoons is about 100 g of margarine, and one tablespoon is about 14.2 g. For small amounts, use teaspoons instead, at about 4.7 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of margarine weighs 227 g, so 100 g is about 0.44 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Refrigerate; use by the date on the tub.
- Use a baking margarine with at least 70 percent fat; low-fat spreads are half water.
- Cream margarine like butter, but do not melt it when the recipe says softened.
- Refrigerate and use by the date on the tub.
Frequently asked questions
How many tablespoons is 100 grams of margarine?
100 grams of margarine is about 7 tablespoons, scooped, using the King Arthur Baking value of 227 g per cup. One tablespoon weighs about 14.2 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of margarine?
One tablespoon of margarine weighs about 14.2 g, and one teaspoon is about 4.7 g. Margarine weighs the same per cup as butter, 227 g, so the two fats swap by weight without any adjustment.
Can I use margarine instead of butter in a cake?
Yes, in most cakes: use the same weight, and cream it with the sugar the same way. The cake will stay soft for longer, but it will taste less rich, because margarine has none of butter's flavour. For shortbread and pastry, where butter's flavour is the point, margarine is a poor substitute.
Why did my cake sink when I used margarine?
The usual cause is a low-fat spread: it can be half water, so the batter is too wet and the cake cannot set. Use a baking margarine with at least 70 percent fat, and check the tub before you start. Over-beating the batter can also knock the air out and make a cake sink.
How should I store margarine?
Refrigerate it in its tub with the lid on, and use it by the date on the tub. It spreads straight from the fridge, which is its advantage over butter, but it picks up strong fridge smells if left uncovered, so keep the lid on.
Common mistakes to avoid
The most common mistake is using a low-fat spread for baking: it can be half water, so a cake made with it turns out wet and heavy. Use a baking margarine with at least 70 percent fat. The second mistake is expecting margarine to taste like butter in shortbread or pastry, where butter's flavour is the point. The third mistake is melting margarine when the recipe says softened: melted margarine makes a greasy batter that will not trap air. Finally, do not leave margarine out of the fridge for days, because it softens, picks up fridge smells and goes off faster than butter.