Sticks · Cups · Tablespoons · Teaspoons · Grams · Ounces · Pounds · Milliliters — every conversion you will ever need, plus pro baking tips.

1. What Is a Stick of Butter?

A stick of butter is a standardized unit of measurement used primarily in the United States and Canada. In the US, butter is sold in 1 lb (453 g) or ½ lb (227 g) packages, each divided into four equal sticks. One stick therefore weighs exactly 113.4 grams (4 oz or ¼ lb).

Sticks are individually wrapped, and each wrapper is printed with measurement markings — typically tablespoon lines — making it easy to cut the exact amount you need without dirtying a measuring cup.

Outside North America, butter is almost never sold in sticks. Instead, it comes in blocks (e.g., 250 g or 500 g in Europe and Australia), which is why knowing how to convert between sticks and metric measurements is essential for international recipes.

The Golden Formula:
1 stick of butter = ½ cup = 8 tablespoons = 24 teaspoons = 4 oz = ¼ lb = 113.4 g = 118.3 mL

2. Quick Reference: 1 Stick at a Glance

The most-searched butter conversions for 1 stick of butter:

• ½ Cup
• 8 Tablespoons
• 24 Teaspoons
• 113.4 Grams
• 4 Ounces
• ¼ Pound
• 118.3 Milliliters
• 0.113 Kilograms

3. Complete Butter Conversion Table

This master reference table covers every common butter unit. Use it to convert in any direction — from sticks to grams, cups to tablespoons, ounces to milliliters, and more.

1 Stick

• Sticks: 1
• Cups: ½
• Tablespoons: 8
• Teaspoons: 24
• Grams: 113.4
• Ounces: 4
• Pounds: 0.25
• Milliliters: 118.3

½ Stick

• Sticks: 0.5
• Cups: ¼
• Tablespoons: 4
• Teaspoons: 12
• Grams: 56.7
• Ounces: 2
• Pounds: 0.125
• Milliliters: 59.1

2 Sticks (1 cup)

• Sticks: 2
• Cups: 1
• Tablespoons: 16
• Teaspoons: 48
• Grams: 226.8
• Ounces: 8
• Pounds: 0.5
• Milliliters: 236.6

4 Sticks (1 lb)

• Sticks: 4
• Cups: 2
• Tablespoons: 32
• Teaspoons: 96
• Grams: 453.6
• Ounces: 16
• Pounds: 1
• Milliliters: 473.2

1 Cup

• Sticks: 2
• Cups: 1
• Tablespoons: 16
• Teaspoons: 48
• Grams: 226.8
• Ounces: 8
• Pounds: 0.5
• Milliliters: 236.6

¾ Cup

• Sticks: 1.5
• Cups: ¾
• Tablespoons: 12
• Teaspoons: 36
• Grams: 170.1
• Ounces: 6
• Pounds: 0.375
• Milliliters: 177.4

⅔ Cup

• Sticks: 1.33
• Cups: ⅔
• Tablespoons: 10.67
• Teaspoons: 32
• Grams: 151.2
• Ounces: 5.3
• Pounds: 0.33
• Milliliters: 157.7

½ Cup

• Sticks: 1
• Cups: ½
• Tablespoons: 8
• Teaspoons: 24
• Grams: 113.4
• Ounces: 4
• Pounds: 0.25
• Milliliters: 118.3

⅓ Cup

• Sticks: 0.67
• Cups: ⅓
• Tablespoons: 5.33
• Teaspoons: 16
• Grams: 75.6
• Ounces: 2.67
• Pounds: 0.167
• Milliliters: 78.9

¼ Cup

• Sticks: 0.5
• Cups: ¼
• Tablespoons: 4
• Teaspoons: 12
• Grams: 56.7
• Ounces: 2
• Pounds: 0.125
• Milliliters: 59.1

1 Tablespoon

• Sticks: 0.125
• Cups: 0.0625
• Tablespoons: 1
• Teaspoons: 3
• Grams: 14.2
• Ounces: 0.5
• Pounds: 0.031
• Milliliters: 14.8

1 Teaspoon

• Sticks: 0.042
• Cups: 0.021
• Tablespoons: 0.333
• Teaspoons: 1
• Grams: 4.7
• Ounces: 0.167
• Pounds: 0.010
• Milliliters: 4.9

100 Grams

• Sticks: 0.882
• Cups: 0.441
• Tablespoons: 7.05
• Teaspoons: 21.2
• Grams: 100
• Ounces: 3.53
• Pounds: 0.221
• Milliliters: 104.3

250 Grams

• Sticks: 2.205
• Cups: 1.102
• Tablespoons: 17.6
• Teaspoons: 53
• Grams: 250
• Ounces: 8.82
• Pounds: 0.551
• Milliliters: 260.8

500 Grams

• Sticks: 4.41
• Cups: 2.205
• Tablespoons: 35.3
• Teaspoons: 106
• Grams: 500
• Ounces: 17.64
• Pounds: 1.102
• Milliliters: 521.6

1 Ounce

• Sticks: 0.25
• Cups: 0.125
• Tablespoons: 2
• Teaspoons: 6
• Grams: 28.35
• Ounces: 1
• Pounds: 0.0625
• Milliliters: 29.6

1 Pound

• Sticks: 4
• Cups: 2
• Tablespoons: 32
• Teaspoons: 96
• Grams: 453.6
• Ounces: 16
• Pounds: 1
• Milliliters: 473.2

4. Cups of Butter to Grams, Ounces & Tablespoons

Recipes often list butter in cups. Here is the full breakdown from ⅛ cup all the way to 2 cups:

⅛ cup

• Grams: 28.4 g
• Ounces: 1 oz
• Tablespoons: 2 tbsp
• Sticks: ¼

¼ cup

• Grams: 56.7 g
• Ounces: 2 oz
• Tablespoons: 4 tbsp
• Sticks: ½

⅓ cup

• Grams: 75.6 g
• Ounces: 2.7 oz
• Tablespoons: 5⅓ tbsp
• Sticks: ⅔

⅙ cup

• Grams: 85 g
• Ounces: 3 oz
• Tablespoons: 6 tbsp
• Sticks: ¾

½ cup

• Grams: 113.4 g
• Ounces: 4 oz
• Tablespoons: 8 tbsp
• Sticks: 1

⅛ cup

• Grams: 141.8 g
• Ounces: 5 oz
• Tablespoons: 10 tbsp
• Sticks: 1¼

⅔ cup

• Grams: 151.2 g
• Ounces: 5.3 oz
• Tablespoons: 10⅔ tbsp
• Sticks: 1⅓

¾ cup

• Grams: 170.1 g
• Ounces: 6 oz
• Tablespoons: 12 tbsp
• Sticks: 1½

⅞ cup

• Grams: 198.5 g
• Ounces: 7 oz
• Tablespoons: 14 tbsp
• Sticks: 1¾

1 cup

• Grams: 226.8 g
• Ounces: 8 oz
• Tablespoons: 16 tbsp
• Sticks: 2

1½ cups

• Grams: 340.2 g
• Ounces: 12 oz
• Tablespoons: 24 tbsp
• Sticks: 3

2 cups

• Grams: 453.6 g
• Ounces: 16 oz
• Tablespoons: 32 tbsp
• Sticks: 4

5. Cutting a Stick — Fractions to Weight

Most stick wrappers are printed with tablespoon lines, but knowing the exact weights for each fraction lets you slice butter precisely without any wrapper markings.

⅛ stick

• Grams: 14.2 g
• Ounces: 0.5 oz
• Tablespoons: 1 tbsp
• Teaspoons: 3 tsp

¼ stick (half stick)

• Grams: 28.35 g
• Ounces: 1 oz
• Tablespoons: 2 tbsp
• Teaspoons: 6 tsp

⅓ stick

• Grams: 37.8 g
• Ounces: 1.33 oz
• Tablespoons: 2⅔ tbsp
• Teaspoons: 8 tsp

½ stick

• Grams: 56.7 g
• Ounces: 2 oz
• Tablespoons: 4 tbsp
• Teaspoons: 12 tsp

⅔ stick

• Grams: 75.6 g
• Ounces: 2.67 oz
• Tablespoons: 5⅓ tbsp
• Teaspoons: 16 tsp

¾ stick

• Grams: 85.05 g
• Ounces: 3 oz
• Tablespoons: 6 tbsp
• Teaspoons: 18 tsp

1 stick (whole)

• Grams: 113.4 g
• Ounces: 4 oz
• Tablespoons: 8 tbsp
• Teaspoons: 24 tsp

2 sticks (double)

• Grams: 226.8 g
• Ounces: 8 oz
• Tablespoons: 16 tbsp
• Teaspoons: 48 tsp

Pro Tip: Because 1 stick = 8 tablespoons, each tablespoon mark on the wrapper represents exactly ⅛ of a stick. Simply count the lines to cut any fraction you need — no scale required.

6. US Butter vs. European Butter

Not all butter is created equal — and the difference goes beyond packaging.

Fat Content

American butter must contain at least 80% butterfat by law. European-style butter must contain at least 82% butterfat. The extra 2% reduces water content, leading to flakier pastry layers, richer flavor, and a noticeably more golden color.

Packaging Differences by Region

United States

• Typical Format: 4 sticks per box
• Block Weight: 1 lb (453 g)
• Notes: Each stick = 113.4 g

Canada

• Typical Format: Sticks or blocks
• Block Weight: 454 g
• Notes: Sticks = 125 g each (slightly larger)

United Kingdom

• Typical Format: Block or foil wrap
• Block Weight: 250 g or 500 g
• Notes: No sticks; tablespoons used

Europe (metric)

• Typical Format: Block
• Block Weight: 250 g or 500 g
• Notes: Weigh by grams

Australia

• Typical Format: Block
• Block Weight: 250 g
• Notes: 1 tbsp = 20 mL (different from US!)

Australian Note: A standard tablespoon in Australia is 20 mL, not 15 mL as in the US and UK. This means an Australian tablespoon of butter weighs approximately 19 g, compared to the US 14.2 g. When following Australian recipes, always check which tablespoon size is intended.

7. How Butter Is Measured Around the World

Volume vs. Weight

In the US, butter is measured both by volume (cups, tablespoons) and by the pre-cut stick. In Europe, Australia, and most of Asia, butter is almost exclusively measured by weight in grams. Weight measurements are generally more accurate in baking — particularly for recipes with a very specific fat ratio, such as croissants or puff pastry.

When Weight Beats Volume

If you have a kitchen scale, weigh your butter. Because butter's density can vary slightly with temperature and air content (especially when softened or whipped), volume measurements carry a small built-in margin of error. Grams are exact every time.

Did You Know? Butter Facts

• Butter has nearly 120 distinct flavor compounds, including fatty acids, lactones, methyl ketones, and diacetyl — the compound responsible for its characteristic creamy aroma.
• One stick of butter contains approximately 823 calories and 92 g of fat.
• Butter is about 80–84% fat, 16–17% water, and 1–2% milk proteins.
• Clarified butter (ghee) has had virtually all water and milk solids removed, leaving nearly pure butterfat with a smoke point of 252°C (486°F) — much higher than regular butter’s 150°C (302°F).
• Butter can be made from cow, goat, sheep, buffalo, or even yak’s milk.

8. How to Make Butter at Home

Making butter requires only one ingredient and one piece of equipment. The process takes 5–15 minutes and yields remarkably fresh, customizable butter.

You will need: 300 mL heavy cream (at least 30% fat) · a large resealable jar · optional: salt, herbs, or spices

1. Chill the cream. Place the cream in the refrigerator for at least 1 hour before you begin. Cold cream churns more efficiently.
2. Fill the jar. Pour the cream into the jar. Add salt or any flavorings you like. Seal the lid tightly.
3. Shake vigorously. Shake the jar in all directions, changing pace and angle. The cream will progress through stages: whipped cream → stiff cream → grainy → butter lumps.
4. Watch for separation. After 5–12 minutes, you will see a solid pale-yellow lump and a white liquid (buttermilk) separate. Stop shaking.
5. Drain and knead. Pour off the buttermilk (it is great in pancakes!). Place the butter on a clean cloth or strainer and knead gently to squeeze out remaining liquid.
6. Refrigerate. Store in a covered container. From 300 mL of cream, expect roughly 150 g of butter — about 1.3 sticks.

9. Pro Baking Tips for Using Butter

Shortbread & Tart Crusts

Always use cold butter straight from the refrigerator. Warm butter melts the fat into the flour rather than creating steam pockets, which collapses flakiness. Your stick should be firm and cold before cutting it into the dough.

Frying with Butter

Use clarified butter (ghee) rather than regular butter for frying. Its high smoke point (252°C / 486°F) prevents burning. Regular butter burns at just 150°C (302°F) due to its milk solids.

Creaming Butter for Cakes

Keep your mixer at medium-low speed. High speed generates heat that can break the butter's emulsion, yielding a dense, greasy cake instead of a light, airy crumb. Cream for 3–5 minutes until pale and fluffy.

Laminated Pastry (Croissants, Puff Pastry)

Use a high-fat European-style butter (82%+ fat). Its lower water content means less steam explosion and more clearly defined, delicate layers. Keep the butter cold but pliable — ideally between 13°C and 16°C (55–60°F).

Swapping Oil for Butter

Use a 4:3 ratio: for every 4 parts vegetable oil a recipe calls for, substitute 3 parts melted butter. Butter’s water content makes up the difference in volume and keeps the texture moist.

Replacing Butter with Margarine

Only use margarine labeled “suitable for baking.” Spreads with a high water content will cause cakes and cookies to collapse or spread excessively during baking.

Reading the Wrapper

Most US stick wrappers print tablespoon increment lines. Each line = 1 tablespoon = 14.2 g. Count lines instead of measuring for quick, hands-free portioning directly from the wrapper.

Salted vs. Unsalted Butter in Baking

Most baking recipes call for unsalted butter so you can control the salt level precisely. If you only have salted butter, reduce the recipe’s added salt by ¼ teaspoon per stick of butter used.

10. Frequently Asked Questions

How many grams is one stick of butter?

One stick of butter weighs 113.4 grams (or approximately 113 g). This is equivalent to 4 oz or ¼ lb.

How many tablespoons are in a stick of butter?

There are exactly 8 tablespoons in one stick of butter. Each tablespoon of butter weighs about 14.2 grams.

Is 1 cup of butter equal to 2 sticks?

Yes. 2 sticks = 1 cup. Since each stick is ½ cup, two sticks equal a full cup (226.8 g / 8 oz).

How do I convert grams of butter to tablespoons?

Divide the grams by 14.18. For example, 50 g ÷ 14.18 ≈ 3.5 tablespoons. Alternatively, multiply grams by 0.07055 to get tablespoons.

What does 100g of butter look like in cups?

100 g of butter is approximately 0.44 cups — a little less than half a cup. To be more precise, it equals about 7 tablespoons.

Does butter measurement change when melted?

Slightly. Solid butter measured by cup is packed, while melted butter pours freely. In practice, 1 cup of solid butter ≈ 1 cup of melted butter, but solid butter is denser, so you may end up with marginally more liquid volume. For precision, weigh butter in grams regardless of its state.

How long does butter last?

Unopened butter keeps in the refrigerator for 1–3 months and in the freezer for up to 6–12 months. Salted butter lasts slightly longer than unsalted due to the preservative effect of salt. At room temperature in a covered butter dish, it typically keeps well for 1–2 weeks in cool climates.

Can I substitute salted for unsalted butter?

Yes, with a small adjustment. For every stick (½ cup / 113 g) of unsalted butter the recipe requires, use the same amount of salted butter and reduce the recipe’s added salt by ¼ teaspoon.

What is clarified butter and when should I use it?

Clarified butter (also called ghee) is butter that has been melted and had its milk solids and water removed, leaving pure golden butterfat. It has a much higher smoke point (252°C / 486°F) than regular butter, making it ideal for high-heat frying and sautéing. It is also shelf-stable at room temperature for longer periods.

How many calories are in a stick of butter?

One stick of butter (113.4 g) contains approximately 823 calories and 92 g of total fat, of which about 58 g is saturated fat.