1 teaspoon of margarine weighs 4.73 g. A teaspoon is one forty-eighth of a cup, and a cup of margarine is 227 g scooped, so the maths is 227 ÷ 48 = 4.73 g. The same cup divided by 16 gives the tablespoon weight of 14.2 g, and there are 3 teaspoons in every tablespoon. If you cook from recipes written in cups and spoons, this page is the bridge between the two, and the worked examples show the conversion inside real dishes rather than in isolation.
Plant-oil spread formulated to behave like butter in baking, and it is used for spreading and baking where butter is unsuitable.
All figures on this page are approximate, and they come from King Arthur Baking, measured scooped. When a recipe has to work the first time, verify with a kitchen scale.
Conversion table
One teaspoon is one forty-eighth of a cup, so every figure in this table is the cup weight divided by 48, rounded to two decimal places. All figures are approximate; verify with a kitchen scale when it matters.
| Teaspoons | Grams (approx.) |
|---|---|
| 1 tsp | 4.73 g |
| 2 tsp | 9.46 g |
| 3 tsp | 14.19 g |
| 4 tsp | 18.92 g |
| 5 tsp | 23.65 g |
| 6 tsp | 28.38 g |
| 7 tsp | 33.10 g |
| 8 tsp | 37.83 g |
| 9 tsp | 42.56 g |
| 10 tsp | 47.29 g |
| 11 tsp | 52.02 g |
| 12 tsp | 56.75 g |
The tablespoon figures are included too, because most recipes switch between teaspoons and tablespoons, and 3 teaspoons make 1 tablespoon.
| Tablespoons | Grams (approx.) |
|---|---|
| 1 tbsp | 14.2 g |
| 2 tbsp | 28.4 g |
| 3 tbsp | 42.6 g |
| 4 tbsp | 56.8 g |
| 5 tbsp | 70.9 g |
| 6 tbsp | 85.1 g |
| 7 tbsp | 99.3 g |
| 8 tbsp | 113.5 g |
| 9 tbsp | 127.7 g |
| 10 tbsp | 141.9 g |
| 11 tbsp | 156.1 g |
| 12 tbsp | 170.2 g |
| 13 tbsp | 184.4 g |
| 14 tbsp | 198.6 g |
| 15 tbsp | 212.8 g |
| 16 tbsp | 227.0 g |
One tablespoon is one sixteenth of a cup, so every tablespoon figure is the cup weight divided by 16, rounded to one decimal place.
Cups to grams for reference
When a recipe jumps from spoons to cups, use this table instead of counting out 16 tablespoons. Every figure is the cup weight multiplied by the fraction, rounded to one decimal place, and all figures are approximate.
| Cups | Grams (approx.) |
|---|---|
| 1/4 cup | 56.8 g |
| 1/3 cup | 75.7 g |
| 1/2 cup | 113.5 g |
| 2/3 cup | 151.3 g |
| 3/4 cup | 170.2 g |
| 1 cup | 227.0 g |
One cup of margarine weighs 227 g, so a quarter cup is 56.8 g and half a cup is 113.5 g. Those two figures cover most everyday scaling, and the full table above covers the rest.
How the measurement works
The figure on this page comes from King Arthur Baking, measured scooped. Plant-oil spread formulated to behave like butter in baking, and it is used for 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. The method matters more than the number itself, because the same spoon of margarine measured two different ways can give two different weights, and the King Arthur Baking value assumes the scooped method every time.
Worked examples
Frying an egg
Frying a single egg takes about 1 teaspoon (4.73 g) of margarine in the pan, and letting the fat heat until it shimmers before the egg goes in stops the white spreading thin across the pan. Measuring the fat keeps the egg from swimming in oil.
Greasing a baking tin
Greasing a loaf tin takes about 2 teaspoons (9.46 g) of margarine brushed over the base and sides, and a thin even layer releases the loaf better than a thick pool that soaks into the crust.
A quick salad dressing
A dressing for a salad for two uses 3 teaspoons (14.19 g) of margarine whisked with vinegar and seasoning, and weighing the fat instead of pouring it freehand is the easiest way to keep the dressing balanced from one batch to the next.
Practical guidance
Measure margarine with a level spoon when it is solid and pour it carefully when it is liquid, and read a liquid spoon at eye level, since a spoon that looks full from above can still be short. Melted margarine weighs the same per spoon as liquid margarine at the same temperature, so measure it after melting if the recipe calls for melted fat. If you cook with margarine often, a kitchen scale is the most reliable tool, because weighing removes the guesswork that comes from temperature and how firmly a solid fat packs into a spoon. Until then, use the same spoon for the whole recipe so any small error stays consistent.
Scaling with spoons is straightforward once you know the weight of one spoon. To measure 100 g of margarine, count out about 21.1 teaspoons, and for 50 g, about 10.6 teaspoons. Halving a recipe that calls for 4 teaspoons means using 2 teaspoons, or 9.46 g, and doubling it means 8 teaspoons, or 37.83 g. Scale every ingredient by the same factor, because changing the fat without changing the rest of the recipe throws the balance out. For large amounts, switch to a cup measure or a scale, since counting out spoon after spoon is slow and invites mistakes.
When should you weigh margarine instead of measuring it? Whenever the recipe has to work the first time, and whenever the amount of fat decides the texture. A kitchen scale costs less than a single failed dish, and it removes the biggest source of variation in home cooking, which is the way ingredients pack into a spoon. Put the bowl on the scale, press tare, and add the margarine until the display shows the number you need. For small amounts, a level spoon is accurate enough, and for anything where precision matters, the scale is the tool to reach for.
Storage. Refrigerate; use by the date on the tub.
- Level every spoon with the back of a knife.
- Use spoons for small amounts, and a scale for large ones.
- Keep the same spoon for the whole recipe so errors stay consistent.
Frequently asked questions
How many grams is 1 teaspoon of margarine?
One level teaspoon of margarine weighs approximately 4.73 g. That figure comes from dividing the cup weight of 227 g by 48, and it assumes the ingredient is measured scooped. All figures on this page are approximate, so verify with a kitchen scale when it matters.
How many teaspoons of margarine make 100 g?
About 21.1 teaspoons of margarine weigh 100 g, and about 10.6 teaspoons weigh 50 g. Count out the spoons level, and switch to a scale for large amounts, since counting dozens of spoonfuls invites mistakes.
Does a heaped teaspoon of margarine weigh more?
Yes, a heaped teaspoon weighs noticeably more than a level one, and the difference is biggest for light, fluffy ingredients. Always level the spoon with the back of a knife unless the recipe specifically says heaped, because recipes that give spoon measures assume a level spoon.
How many teaspoons of margarine are in a tablespoon?
There are 3 teaspoons in 1 tablespoon, so 1 tablespoon of margarine weighs approximately 14.2 g, which is three times the teaspoon weight of 4.73 g. Use the tablespoon table on this page when a recipe switches between the two units.
Can I use a kitchen scale instead of spoons for margarine?
Yes, and for anything where precision matters a scale is the better tool. Put the bowl on the scale, press tare, and add margarine until the display shows the grams you need, which removes the variation that comes from how firmly an ingredient packs into a spoon.
How should I store margarine?
Refrigerate; use by the date on the tub. Keeping it stored properly also keeps its weight consistent, since an ingredient that has absorbed moisture or dried out will not weigh the same per spoon as a fresh one.