Butter to Oil Converter
Replace butter with oil (or oil with butter) at the right ratio — 3/4 cup oil for 1 cup butter — with the notes on flavour, texture and what not to swap.
1 cup(s) of butter as oil
3/4 cups — of oil · about 164 g
1 cup of butter = 3/4 cups of oil (about 164 g).
Works best in: muffins, quick breads, oil-based cakes and brownies. Do not use in: recipes that cream butter and sugar for lift (cookies, sponge cakes) — oil cannot trap air, so they will be flat. Flavour changes too: olive oil suits chocolate cake, not vanilla butter cake.
Approximate — verify with a kitchen scale. Oil weighs about 218 g per cup; butter 227 g per cup.
Formula used: Butter is ~80% fat, oil is 100% fat. 1 cup butter = 3/4 cup oil. 1 cup oil = 1 1/4 cups butter.
How the butter-to-oil converter works
Butter is about 80% fat and 20% water and milk solids; oil is 100% fat. To replace butter with oil, use 3/4 cup of oil for every 1 cup of butter. The other way, use 1 cup plus 2 tablespoons of butter for every 3/4 cup of oil — though butter-to-oil is the direction that works better in practice.
Watch out for
Oil makes cakes moist but it cannot cream with sugar, so do not use it in recipes that depend on creaming for lift — cookies and sponge cakes will be flat. It works best in muffins, quick breads and oil-based cakes. And flavour changes: olive oil in a chocolate cake is delicious; in a vanilla butter cake it is not.
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