Des conversions de cuisine bien faites

Convertisseur huile vers beurre

A precise kitchen reference for swapping oil and butter without copying a ratio that changes the bake.

Pour remplacer l'huile par du beurre, multipliez l'huile par 1,25 : 1 cup d'huile devient environ 1¼ cup de beurre. Dans l'autre sens, multipliez le beurre par 0,75. Ce sont les règles courantes, et elles conviennent à la plupart des préparations. Pour le chiffre qui équilibre réellement la matière grasse, utilisez le mode Exact : le beurre ne contient que 80% de matière grasse, donc 1 cup d'huile (218 g) demande 272 g de beurre, et non les 1⅓ cups cités ailleurs.

Convertisseur huile vers beurre

Utilisez

273 g

Ce qui équivaut aussi à

1¼ cups
19½ tbsp
2⅜ sticks

Butter is about 80% fat, so you need more of it by weight to carry the same fat as oil.
About 80% fat, 16-17% water and milk solids. The water is why butter and oil are not a straight swap.

Voir le calcul

Formule	218 g × 1 fat ÷ 0.8 fat = 272.5 g
Source	218 g · 218 g fat
Result	272.5 g · 218 g fat
Ratio	×1.25

272.5 g fat-matched butter for 1 cup vegetable oil

Every common measure

Oil to Butter Conversion Chart

Use this oil to butter grams reference for common cups, tablespoons, millilitres and weights. It shows an oil and butter equivalent for baking, while the complete chart covers oil millilitres to butter grams and additional searched amounts.

Autres quantités

Cups Tablespoons Millilitres Grams

Cups

Vegetable oil to butter by US cup
Oil	Quick butter	Exact butter	Exact grams
⅛ cup	⅛ cup	⅛ cup	34.06 g
¼ cup	⅓ cup	⅓ cup	68.13 g
⅓ cup	⅜ cup	⅜ cup	90.83 g
½ cup	⅝ cup	⅝ cup	136.25 g
⅔ cup	⅞ cup	¾ cup	181.67 g
¾ cup	0.94 cups	⅞ cup	204.38 g
1 cup	1¼ cups	1¼ cups	272.5 g
1½ cups	1⅞ cups	1¾ cups	408.75 g
2 cups	2½ cups	2⅜ cups	545 g

Tablespoons

Vegetable oil to butter by US tablespoon
Oil	Quick butter	Exact butter	Exact grams
1 tbsp	1¼ tbsp	1¼ tbsp	16.79 g
2 tbsp	2½ tbsp	2⅜ tbsp	33.58 g
3 tbsp	3¾ tbsp	3⅝ tbsp	50.37 g
4 tbsp	5 tbsp	4¾ tbsp	67.16 g
5 tbsp	6¼ tbsp	6 tbsp	83.95 g
6 tbsp	7½ tbsp	7¼ tbsp	100.74 g
8 tbsp	10 tbsp	9⅝ tbsp	134.31 g
10 tbsp	12½ tbsp	12 tbsp	167.89 g
12 tbsp	15 tbsp	14⅜ tbsp	201.47 g

Millilitres

Vegetable oil to butter by millilitre
Oil	Quick butter	Exact butter	Exact grams
30 ml	37.5 ml	36 ml	34.06 g
50 ml	62.5 ml	60 ml	56.77 g
60 ml	75 ml	72 ml	68.13 g
80 ml	100 ml	96 ml	90.83 g
100 ml	125 ml	120 ml	113.54 g
120 ml	150 ml	144 ml	136.25 g
150 ml	188 ml	180 ml	170.31 g
200 ml	250 ml	240 ml	227.08 g
250 ml	313 ml	300 ml	283.85 g

Grams

Vegetable oil to butter by gram
Oil	Quick butter	Exact butter	Exact grams
25 g	32.5 g	31.3 g	31.25 g
50 g	65.1 g	62.5 g	62.5 g
60 g	78.1 g	75 g	75 g
80 g	104 g	100 g	100 g
100 g	130 g	125 g	125 g
125 g	163 g	156 g	156.25 g
150 g	195 g	188 g	187.5 g
200 g	260 g	250 g	250 g
250 g	325 g	313 g	312.5 g

US cups and tablespoons are used. A US cup is 240 ml; a metric cup is 250 ml. Values are calculated for vegetable oil and butter containing about 80% fat.

Why the answer is not always obvious

Comment fonctionne la conversion

Deux chiffres expliquent tout : le beurre contient environ 80% de matière grasse, l'huile 100%. Le reste n'est que calcul.

Oil is pure fat

One cup of vegetable oil weighs about 218 g, and nearly all of that weight is fat.

Butter is about 80% fat

Butter also carries water and milk solids, so matching the fat needs more butter by weight.

Exact means transparent

The converter shows source grams, fat grams, target grams, and the ratio applied.

The conversion ratio explained

Oil to Butter Ratio

To convert oil to butter quickly, multiply the oil volume by 1.25. That means 1 cup oil becomes 1 1/4 cups butter, 1/2 cup becomes 5/8 cup and 1/4 cup becomes 5 tablespoons.

Quick volume ratio 1.25× Best for everyday measuring

Exact weight formula Oil grams ÷ 0.80 Matches oil fat to 80% fat butter

For baking, the oil to butter replacement ratio works by fat content: oil is essentially 100% fat, while standard butter is about 80% fat. Multiply oil by 1.25 for a practical oil-to-butter swap. For example, 218 g of vegetable oil needs 272.5 g of butter to supply the same fat. The often-repeated 1.333× oil-to-butter substitute ratio comes from reversing the rough butter-to-oil 0.75 rule and is not a true fat match.

See the full oil to butter ratio for baking

Recipe-specific advice

Oil to Butter Substitute for Baking

An oil-to-butter baking conversion works best in recipes that already use liquid fat. To use butter instead of oil in cakes, brownies, banana bread and muffins, melt the butter and cool it before adding eggs. Butter brings water and milk solids as well as fat, so an oil-to-butter baking substitute can change texture, browning and flavour even when the fat is matched.

Cakes & Cake Mix

For oil to butter in cake or cake mix, use melted, cooled butter so the mixing method remains similar. Expect a richer, slightly firmer crumb. For 1/2 cup oil, the quick oil-to-butter substitute is 5/8 cup butter; mix only until the dry streaks disappear.

Brownies

Butter adds dairy flavour and can make the edges firmer. Melt it, cool it slightly and stir it in where the oil would go; avoid extra beating if you want a dense, fudgy result.

Cookies

This is not always a direct swap. Butter contains water and firms when cool, so cookies may spread, brown and set differently. Use softened butter only when the method calls for creaming.

Banana bread

Melted butter works well and adds richness, while the banana helps retain moisture. Fold it in after cooling and stop mixing as soon as the flour is incorporated.

Muffins

Use melted, cooled butter and combine it with the wet ingredients. The muffins will usually be richer but a little less soft after refrigeration because butter solidifies when cold.

Oil to butter in baking When a recipe calls for melted butter Weight-first conversions for cakes Common amounts for muffins and traybakes

Choose by flavour and structure

Coconut, Vegetable & Olive Oil to Butter

The best oil-to-butter equivalent depends on whether the source oil stays liquid or sets like a solid fat. Vegetable oil is the neutral baseline, coconut oil is a structural exception, and olive oil contributes a flavour that may remain noticeable after the swap.

Vegetable oil to butter

1 cup oil → 1 1/4 cups butter

The most neutral substitution. Butter adds flavour and structure, but the bake may feel less moist once cool.

See the full guide

Coconut oil to butter

1 cup coconut oil → 1 cup butter

Use a 1:1 volume swap because both fats are solid at typical room temperature. Unrefined coconut oil contributes coconut flavour; refined oil is milder.

See the full guide

Olive oil to butter

1 cup oil → about 1 1/4 cups butter

Butter softens olive oil's grassy or peppery character and adds dairy richness. Mild olive oil suits most bakes; robust extra virgin oil remains noticeable.

See the full guide

Nutrition and baking performance

Oil vs Butter

Oil and butter are both calorie-dense fats, but they are not nutritionally or functionally identical. The healthier choice depends on the oil, the quantity and your overall diet; the better baking choice depends on the result you want.

Oil versus butter nutrition and baking comparison
Measure	Vegetable oil	Butter
Calories per tablespoon	About 120	About 102
Total fat per tablespoon	About 14 g	About 11.5 g
Saturated fat	Varies; usually lower than butter	About 7 g per tablespoon
Texture in baking	Moist, soft and tender, even when cool	Firmer crumb with more structure
Flavour	Neutral unless the oil is distinctive	Rich dairy flavour and browned notes
Best performance	Quick breads, moist cakes and muffins	Cookies, pastry, laminated dough and creamed cakes

Which has more fat? By tablespoon, oil has more total fat because it is 100% fat; butter includes water and milk solids. Which is healthier? Oils rich in unsaturated fats, such as olive or canola oil, are generally lower in saturated fat than butter. Coconut oil is an exception because it is high in saturated fat. Nutrition values are approximate and vary by brand.

Oil vs butter in baking Oil vs butter calories and nutrition

Straight answers, with the working shown

Questions fréquentes

Combien de beurre pour 1 cup d'huile ?

Avec la règle rapide, 1¼ cup. Ajusté à la matière grasse, 272 g : 1 cup d'huile pèse 218 g et ne contient que du gras, et comme le beurre n'en contient que 80%, il faut 218 ÷ 0,80 = 272 g.

Quelle est la proportion huile / beurre ?

Huile vers beurre : 1,25. Beurre vers huile : 0,75. Autrement dit, un quart de beurre en plus par rapport à l'huile prévue.

Pourquoi certains sites indiquent 1,33 ?

Parce que 1 ÷ 0,75 = 1,333. Quelqu'un a inversé la règle au lieu de partir du taux de matière grasse. Le beurre est à 80%, pas à 75%, donc 1,25 est le chiffre solide.

Peut-on remplacer l'huile par du beurre en pâtisserie ?

En général oui. Cela marche surtout quand la matière grasse est incorporée fondue : brownies, cakes, muffins. Cela marche moins bien quand le beurre est crémé avec le sucre.

Quelle quantité d'huile remplace 100 g de beurre ?

80 g d'huile, soit environ 87 ml. Le beurre étant à 80% de matière grasse, 100 g apportent 80 g de gras, et l'huile est du gras pur.

Et l'huile de coco ?

C'est la vraie exception. Solide en dessous de 24°C environ, elle se comporte comme du beurre et se remplace 1:1 en volume.

Faut-il ajuster les liquides ?

Si vous remplacez le beurre par de l'huile, oui. Le beurre contient environ 16% d'eau : ajoutez une cuillère à soupe de lait ou d'eau par 100 g de beurre remplacé.

Huile ou beurre, lequel est plus sain ?

Par cuillère à soupe, les deux sont proches : environ 120 kcal pour l'huile, 100 pour le beurre qui contient de l'eau. La différence tient au type de gras : le beurre est saturé à 63%.

Precision when it matters

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