1 Stick of Butter in Grams

The short answer is 1 stick of butter = 113 grams. A standard US stick of butter is half a cup, 8 tablespoons and 113 g, and every butter conversion in American recipes is built on that one block. If you are mid-recipe, that is all you need. The rest of this guide gives the full table for halves, doubles and whole pounds of butter, worked examples from baking, and the practical details — softened versus melted, salted versus unsalted, and the European block that is not a stick at all.

1 Stick of Butter in Grams conversion table

Stick Of Butter	Grams
0.5 sticks of butter	56.5 grams
1 stick of butter	113 grams
1.5 sticks of butter	169.5 grams
2 sticks of butter	226 grams
3 sticks of butter	339 grams
4 sticks of butter	452 grams
6 sticks of butter	678 grams
8 sticks of butter	904 grams

Quick reference:

0.5 sticks of butter = 56.5 grams
1.5 sticks of butter = 169.5 grams
3 sticks of butter = 339 grams
6 sticks of butter = 678 grams

How to convert stick of butters to gramss

The method is counting sticks. A US stick of butter is a standardised block: half a cup, 8 tablespoons, 4 ounces and 113 g (113.5 g precisely, rounded to 113 g on the wrapper). Most sticks are printed with tablespoon markings on the wrapper, so you can cut exactly the amount you need without a measuring cup. To convert, multiply the number of sticks by the factor for the unit you want — 8 for tablespoons, 113 for grams, 4 for ounces, half a cup per stick — or divide to go the other way. Two things change the result: temperature and state. These figures assume cold, solid butter. Melted butter takes up slightly less volume, and whipped butter takes up more, so measure butter solid whenever a recipe gives a volume. Salted and unsalted butter weigh the same; the difference is flavour and salt, not the conversion. And note that European butter is sold in 250 g blocks, not 113 g sticks — a European block is about 2.2 sticks, which is the conversion that catches travellers out.

Why this conversion comes up

Butter is the ingredient where American recipes are at their most confusing, because they use three different units for the same block. A recipe can ask for a stick, a cup, tablespoons, ounces or grams — sometimes two of those in the same ingredient list — and a cook without the conversion is stuck. The stick itself is the Rosetta Stone: once you know that one stick is half a cup, 8 tablespoons, 4 ounces and 113 g, every butter quantity in every American recipe unlocks.

Worked examples

Brown butter for a sauce

A brown-butter sauce recipe starts with 1 stick of butter of butter, melted and cooked until nutty. 1 stick of butter is 113 grams. Measure the butter solid before melting: melted butter loses water as it browns, so a cup of melted butter is not the same as a cup of solid butter, and the sauce will be short on fat if you measure after melting.

Doubling a shortbread batch

A shortbread recipe calls for 2 stick of butter of butter and you are doubling it for gifts: 4 stick of butter, or 452 grams. Shortbread is mostly butter, sugar and flour, so the butter amount decides the texture — too little and it is dry and crumbly, too much and it spreads. Weigh it, do not estimate it.

Butter for a roux

A roux for a cheese sauce starts with 1 stick of butter of butter, melted with an equal amount of flour. 1 stick of butter is 113 grams. The butter and flour should be equal by weight, not by volume — and since butter is 227 g per cup and flour is 120 g per cup, equal volumes are not equal weights. Weigh both if you want a roux that thickens properly.

Practical guidance

Scaling is where this conversion earns its keep. Doubling a recipe doubles every liquid; halving it halves them. The danger is not the arithmetic but the vessel: a doubled soup needs a pot that holds the doubled volume, and a halved brine needs a container the ingredient actually fits in. Convert first, then check the container, then cook. The table below lists the amounts you will meet most often, so the scaling is a lookup rather than a calculation done with wet hands.

Common mistakes to avoid

Using whipped butter in a recipe written for regular butter. Using whipped butter in a recipe written for regular butter. Whipped butter is aerated, so a cup of it weighs far less than a cup of regular butter. Weigh whipped butter, or do not substitute it in baking.
Confusing a European 250 g block with a US stick. Confusing a European 250 g block with a US stick. A stick is 113 g; a European block is 250 g, about 2.2 sticks. Cutting a European block 'in half' does not give you a stick.
Packing softened butter into a measuring cup. Packing softened butter into a measuring cup. Soft butter traps air, so the cup holds less butter than it looks like. Cut cold butter with a knife along the wrapper markings, or weigh it.
Swapping salted and unsalted butter without adjusting the salt. Swapping salted and unsalted butter without adjusting the salt. The weight is identical, but salted butter adds about a quarter-teaspoon of salt per stick. If the recipe was written for unsalted butter, reduce the added salt.

Frequently asked questions

How many grams is 1 stick of butter?

One US stick of butter is 113 g (113.5 g precisely, rounded to 113 g on the wrapper). It is also half a cup, 8 tablespoons and 4 ounces. A whole pound of butter is four sticks, or 454 g.

Is a stick of butter the same as half a cup?

Yes. A standard US stick of butter is exactly half a cup, which is 8 tablespoons, 4 ounces and 113 g. The wrapper is usually printed with tablespoon markings, so you can cut the amount you need without a measuring cup.

Can I use salted butter instead of unsalted?

Yes, but adjust the salt. Salted butter contains roughly a quarter-teaspoon of salt per stick, so reduce the salt in the recipe by that amount for each stick you use. The weight and the conversion are identical — only the salt changes.

Should I measure butter melted or solid?

Measure it solid, then melt it, unless the recipe says otherwise. Melted butter takes up slightly less volume than solid butter, so measuring after melting gives you less butter than the recipe expects. If a recipe says 'melted butter, measured', melt it first and then measure the liquid — the order matters.

What is a stick of butter in Europe?

Europe does not sell butter in sticks. European butter comes in 250 g blocks, which is about 2.2 US sticks, or about 1.1 cups. If you are following an American recipe in Europe, weigh the butter on a scale — 113 g per stick — rather than trying to cut a block into sticks.

1 Stick of Butter in Grams