Oil to Butter Conversion
Swap butter and oil in recipes while compensating for fat and moisture differences.
Cups
0.75
Tablespoons
12.00
Teaspoons
36.00
Grams
164 g
How to Use This Calculator
Choose the conversion direction
Select whether you're replacing butter with oil or oil with butter.
Enter the amount from your recipe
Add the quantity and unit you have. The calculator supports cups, tablespoons, teaspoons, and grams.
Use the converted measurement
Review the new amount across multiple units to measure however you prefer.
Formula
oil = butter × 0.75
butter = oil ÷ 0.75
grams = cups × ingredientDensity
Example: 1 cup butter → 0.75 cup oil → 12 tbsp oil → 177 g oil.
Reverse: 100 ml oil ≈ 0.422 cups → 0.563 cups butter (~128 g).
Full Description
Butter contains roughly 80% fat and 20% water and milk solids. Most oils are 100% fat. To maintain similar moisture and richness in baked goods, you generally use 3 parts oil for every 4 parts butter. This calculator applies that rule and converts between common kitchen units.
Use it for cakes, quick breads, muffins, and sautéing when you need to swap fats. Because butter adds flavor, consider adding a pinch of salt or a touch of dairy (like yogurt or milk) when substituting with oil.
When this tool helps
- Baking dairy-free versions of favorite recipes.
- Converting European butter measurements to oil-based recipes.
- Adjusting sauté fat when butter might burn.
- Calculating nutrition differences between butter and oil.
Keep in mind that butter solidifies when chilled, so cookies may spread more when using oil. Add a tablespoon of flour or chill dough to compensate.
Frequently Asked Questions
Can I use coconut oil instead of butter?
Yes. Use the same 0.75 ratio. Refined coconut oil is neutral, while virgin coconut oil adds coconut flavor.
What about brown butter?
Brown butter has less moisture. You can use a 0.7 ratio to account for water loss and intense flavor.
Will this work for sautéing?
Yes. For frying, use the butter-to-oil conversion to prevent butter from burning while maintaining flavor.
Do I need to adjust sugar or other ingredients?
Usually not. If a recipe relies on creaming butter and sugar for structure, consider adding an extra egg white or a spoon of yogurt.