Oil is pure fat
One cup of vegetable oil weighs about 218 g, and nearly all of that weight is fat.
正しい調理の換算ツール
油→バター変換ツール
A precise kitchen reference for swapping oil and butter without copying a ratio that changes the bake.
油をバターで置換える場合、油の量に 1.25 を掛けます：油 1 カップはバター約 1.25 カップになります。逆の場合はバターに 0.75 を掛けます。これらはモンタンに使われる比率で、大部分の調理に十分です。ガラスの実際のバランスを確認するには、正確な換算モードを使います：バターの脂肪含量は約80%であり、油 1 カップ（218g）には 272g のバター が必要です。他のサイトの 1.333 カップとは真になりません。
油→バター変換ツール
使う量
273 g
別の単位では
- 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.
計算を表示
| 計算式 | 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
換算の仕組み
一つの数字がすべてを説明します：バターには約80%の脂肪が含まれ、油は100%です。残りはすべて計算です。
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
よくある質問
1カップの油はバターとしてはどれくらいですか？
簡易換算では約1.25カップです。脂肪バランスで計算すると 272g となります。油 1カップ（218g）はすべて脂肪、バターの脂肪含量は 80% のため 218 ÷ 0.80 = 272g となります。
油とバターの比率はどれですか？
油→バターは 1.25。バター→油は 0.75。つまり、油の量に対してバターを 25% 多くします。
ただけ 1.33 という数字が出る理由は？
1 ÷ 0.75 = 1.333 という計算をしてしまったためです。脂肪含量とは関係なく、単に換算を逆算しています。バターの脂肪含量は 80% であり 75% ではありません。ただもて 1.25 が正確です。
りングカーズで油をバターで置換えられますか？
基本的にははいいです。特に融かした状態で使う場合（ブロウニース・カーブン・マッフィン等）には向いています。グラムと煎する場合には、すべてはない場合もあります。
バター 100g の代替の油の量は？
80g。約 87ml です。バターの脂肪含量は 80% のため 100g で 80g の脂肪を含みます。油は脂肪のみであるため、同の量の脂肪を含みます。
ココナッツオイルはどうですか？
本当の例外です。室温（約 24°C）以下で固体になり、バターと同様の取り扱いとなり、体積比 1:1 で置換えられます。
液体の剰合は変える必要がありますか？
バターを油で置換える場合にははいいです。バターには約 16% の水が含まれています。置換えたバター 100g ごとに牛乳または水を大匙1スピーン追加しましょう。
油とバターとどちらが健康ですか？
大匙 1スピーンごとの点数は近くです：油は約 120kcal、バターは水を含むため約 100kcalです。違いは脂肪の種類で、バターの饱和脂肪は 63% です。
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.