Butter to Oil Conversion Calculator - Chart, Ratio and Grams
Convert any amount of butter to oil for baking - 100g, 125g, 1/4 cup, 1/2 cup or 1 cup. Uses the standard 3:4 substitute ratio.
The butter to oil substitute ratio is 3:4 - for every 1 cup of butter, use 3/4 cup of oil. The same ratio works whether you measure by grams, tablespoons, sticks or cups. Quick gram reference: 50g butter = 38g oil, 60g butter = 45g oil, 75g butter = 56g oil, 100g butter = 75g oil, 125g butter = 94g oil, 150g butter = 113g oil, 200g butter = 150g oil, 250g butter = 188g oil. Tablespoon reference: 3 tbsp butter = 2.25 tbsp oil, 4 tbsp butter = 3 tbsp oil, 6 tbsp butter = 4.5 tbsp oil, 1 stick (8 tbsp) butter = 6 tbsp oil. (German: 100g Butter entspricht 75g Öl, 125g Butter entspricht 94g Öl - dasselbe 3:4 Verhältnis.) The ratio works because butter is about 80% fat and 20% water and milk solids, while oil is 100% fat. This applies to vegetable oil, canola oil, sunflower oil and margarine to oil conversions alike. For recipes that cream butter and sugar together, oil may not be a suitable substitute because it changes the texture. Coconut oil can be used 1:1 with butter when solid.
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Frequently asked questions
Use 3/4 cup (12 tablespoons) of oil to replace 1 cup of butter. This is the standard 3:4 ratio used in baking. By weight, 1 cup of butter (227g) becomes about 170g of oil.
Multiply the butter weight by 0.75. 75g butter = 56g oil. 100g butter = 75g oil. 125g butter = 94g oil. 150g butter = 113g oil. 200g butter = 150g oil. 250g butter = 188g oil. The same 3:4 ratio works at every weight.
3 tbsp butter = 2.25 tbsp oil (about 2 tbsp + 3/4 tsp). 4 tbsp butter = 3 tbsp oil. 6 tbsp butter = 4.5 tbsp oil. 8 tbsp (1 stick) butter = 6 tbsp oil. Multiply the tablespoons of butter by 0.75 to get tablespoons of oil.
Use 3/4 the amount - 1 cup butter becomes 3/4 cup vegetable oil, 1/2 cup butter becomes 6 tablespoons oil, 100g butter becomes 75g vegetable oil. The same ratio works for canola oil, sunflower oil and any other neutral cooking oil. For margarine to oil, use the same 3:4 ratio.
Oil makes baked goods more moist and dense because there is no water content to evaporate as steam. Butter contributes flakiness, a lighter crumb and a richer flavor from the milk solids. Oil works best in muffins, quick breads, brownies and oil-based cakes - not in laminated doughs or shortbread. Light or mild olive oil works fine at the same 3:4 ratio and extra virgin can overpower delicate cakes.