Oil is pure fat
One cup of vegetable oil weighs about 218 g, and nearly all of that weight is fat.
Conversioni da cucina fatte bene
Convertitore olio in burro
A precise kitchen reference for swapping oil and butter without copying a ratio that changes the bake.
Per sostituire l'olio con il burro, moltiplicate l'olio per 1,25: 1 cup di olio diventa circa 1¼ cup di burro. Nel senso opposto, moltiplicate il burro per 0,75. Sono le regole d'uso comune e vanno bene per la maggior parte delle preparazioni. Per il numero che bilancia davvero i grassi, usate la modalità Esatto: il burro contiene solo l'80% di grassi, quindi 1 cup di olio (218 g) richiede 272 g di burro, non 1⅓ cup come si legge altrove.
Convertitore olio in burro
Usate
273 g
Che equivale anche a
- 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.
Mostra il calcolo
| Formula | 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.
Cups
| 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
| 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
| 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
| 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
Come funziona la conversione
Due numeri spiegano tutto: il burro contiene circa l'80% di grassi, l'olio il 100%. Il resto è solo aritmetica.
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
vs
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.
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.
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 butterThe most neutral substitution. Butter adds flavour and structure, but the bake may feel less moist once cool.
See the full guideCoconut oil to butter
1 cup coconut oil → 1 cup butterUse 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 guideOlive oil to butter
1 cup oil → about 1 1/4 cups butterButter 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 guideNutrition 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.
| 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.
Straight answers, with the working shown
Domande frequenti
Quanto burro serve per 1 cup di olio?
Con la regola rapida, 1¼ cup. Bilanciato sui grassi, 272 g: 1 cup di olio pesa 218 g ed è tutta grasso, e poiché il burro ne contiene solo l'80%, servono 218 ÷ 0,80 = 272 g.
Qual è la proporzione olio / burro?
Olio in burro: 1,25. Burro in olio: 0,75. In altre parole, un quarto di burro in più rispetto all'olio previsto.
Perché alcuni siti indicano 1,33?
Perché 1 ÷ 0,75 = 1,333. Qualcuno ha invertito la regola invece di partire dal contenuto di grassi. Il burro è all'80%, non al 75%, quindi 1,25 è il numero solido.
Si può sostituire l'olio con il burro in pasticceria?
In genere sì. Funziona soprattutto quando il grasso entra fuso: brownies, plumcake, muffin. Funziona meno bene quando il burro va montato con lo zucchero.
Quanto olio sostituisce 100 g di burro?
80 g di olio, circa 87 ml. Poiché il burro è all'80% di grassi, 100 g apportano 80 g di grasso, e l'olio è grasso puro.
E l'olio di cocco?
È la vera eccezione. Solido sotto i 24°C circa, si comporta come il burro e si sostituisce 1:1 in volume.
Bisogna correggere i liquidi?
Se sostituite il burro con l'olio, sì. Il burro contiene circa il 16% di acqua: aggiungete un cucchiaio di latte o acqua ogni 100 g di burro sostituito.
È più sano l'olio o il burro?
Per cucchiaio i due sono vicini: circa 120 kcal per l'olio, 100 per il burro che contiene acqua. La differenza sta nel tipo di grasso: il burro è saturo al 63%.
Precision when it matters
Stop guessing at the substitution.
Use the calculator for the amount in front of you, then see exactly how the result was built.