REFERENCE TABLE · FOOD · BAKING
One US stick of butter = 8 tablespoons = 24 teaspoons = 1/2 cup = 4 ounces = 113.4 grams. The live converter below turns any amount into every unit at once — 1 stick → 8 tbsp, 24 tsp, 1/2 cup, 4 oz, 113.4 g — and the full printable chart covers everything from a single teaspoon to a European 250 g block. No more guessing mid-recipe.
Enter any amount of butter in any unit and the converter shows it in sticks, tablespoons, teaspoons, cups, ounces, and grams — instantly. All conversions run through the standard US stick: 1 stick = 8 tbsp = 1/2 cup = 4 oz = 113.4 g.
The stick is a quarter of a pound. A US stick is 1/4 lb = 4 oz = 113.4 g, always — the wrapper lines are just decoration. From that one fact everything follows: 1 tbsp = 14.175 g, 1 cup = 2 sticks = 226.8 g, 1 lb = 4 sticks = 453.6 g. Default check: 1 stick = 8 × 14.175 = 113.4 g. Salted and unsalted sticks weigh the same; a European 250 g block is about 2.2 sticks (17.64 tbsp). And the golden rule of baking: weigh it — the printed tablespoon lines on a wrapper can shift in transit by several grams.
Setup: 1 stick, the default.
Line 1 — the stick. 1 stick × 8 = 8 tbsp; × 24 = 24 tsp; ÷ 2 = 0.5 cups; × 4 = 4 oz; × 113.4 = 113.4 g. Every unit, one input.
Branch — the European block (250 g): 250 ÷ 113.4 = 2.2046 sticks; 250 ÷ 14.175 = 17.64 tbsp; 250 ÷ 226.8 = 1.1023 cups — so a recipe calling for 2 sticks wants a little less than the full block.
Branch — cookie math (3/4 stick): 0.75 × 8 = 6 tbsp; 0.75 × 113.4 = 85.05 g — the number your scale should read when the recipe says “6 tablespoons.”
Branch — the error case: enter −2 and the converter refuses — amounts are 0 or more. Clear the field entirely and it asks you to enter a number.
| Amount | Sticks | Tbsp | Tsp | Cups | Ounces | Grams |
|---|---|---|---|---|---|---|
| 1 tsp | 0.0417 | 0.3333 | 1 | 0.0208 | 0.1667 | 4.725 |
| 1 tbsp | 0.125 | 1 | 3 | 0.0625 | 0.5 | 14.175 |
| 1/8 stick | 0.125 | 1 | 3 | 0.0625 | 0.5 | 14.175 |
| 1/4 stick | 0.25 | 2 | 6 | 0.125 | 1 | 28.35 |
| 1/3 stick | 0.3333 | 2.6667 | 8 | 0.1667 | 1.3333 | 37.8 |
| 1/2 stick | 0.5 | 4 | 12 | 0.25 | 2 | 56.7 |
| 2/3 stick | 0.6667 | 5.3333 | 16 | 0.3333 | 2.6667 | 75.6 |
| 3/4 stick | 0.75 | 6 | 18 | 0.375 | 3 | 85.05 |
| 1 stick | 1 | 8 | 24 | 0.5 | 4 | 113.4 |
| 1 1/2 sticks | 1.5 | 12 | 36 | 0.75 | 6 | 170.1 |
| 2 sticks (1 cup) | 2 | 16 | 48 | 1 | 8 | 226.8 |
| 4 sticks (1 lb) | 4 | 32 | 96 | 2 | 16 | 453.6 |
| European block (250 g) | 2.2046 | 17.6366 | 52.91 | 1.1023 | 8.8185 | 250 |
| 100 g | 0.8818 | 7.0547 | 21.164 | 0.4409 | 3.5274 | 100 |
| Output | Formula | What it means |
|---|---|---|
| Sticks | grams ÷ 113.4 | 1 at the defaults — the US quarter-pound unit every recipe assumes. |
| Tablespoons | sticks × 8 | 8 at the defaults — the wrapper’s printed markings, verified by the scale. |
| Grams | sticks × 113.4 | 113.4 g at the defaults — the number your scale should read; what pro recipes use. |
| Ounces | sticks × 4 | 4 oz at the defaults — the stick is exactly a quarter of a pound. |
| Cups | sticks ÷ 2 | 0.5 cups at the defaults — 2 sticks make a full cup. |
The US stick is exactly 1/4 lb = 113.398 g by definition; this page uses 113.4 g and most published tables round to 113 g — the differences are under half a percent and never matter in a recipe. One tablespoon is 14.175 g (tables round to 14.2 g). Wrapper tablespoon markings can shift in transit by several grams — for fussy bakes, weigh. European blocks are 250 g and usually higher in butterfat (82–86% vs ~80%), which changes texture, not the conversion. These conversions do not apply to margarine or whipped butter — water content and air change everything. Melted vs solid: same weight, different volume.
Bright Side Kit. "Butter Chart: Sticks to Grams & Cups | Bright Side Kit." https://brightoolbox.com/butter-measurement-chart/ Accessed October 24, 2026.Data sourcesBecause a stick is one quarter of a pound — and a pound is 453.6 g, so a quarter is 113.4 g. The stick is a packaging convention, not a natural unit: US butter is sold in 1-lb boxes of four sticks, and the 113 g figure is just the arithmetic. That is also why every number on the chart divides so cleanly — 8 tbsp, 1/2 cup, 4 oz are all just quarters of the pound’s larger units.
Yes, for all practical purposes. Salted butter is only about 1–2% salt by weight, so a stick of salted butter weighs the same 113.4 g as unsalted — well within the wrapper’s own tolerance. Use this chart for both. (The salt matters for taste, not for the conversion: if a recipe was written for unsalted and you use salted, cut the added salt, not the butter.)
Size and fat. American sticks are 113.4 g (1/4 lb); European butter comes in 250 g blocks — about 2.2 sticks or 17.64 tbsp, per the chart’s metric row. European butter also runs 82–86% butterfat vs about 80% for standard US butter, which makes pastry flakier but does not change the weight math: 250 g is 250 g either way.
Not safely. Butter is about 80% fat and 16–18% water; margarine and spreads vary widely in water content, and some “light” spreads are half water. Swap by weight and you change the recipe’s fat and water balance at once — cookies spread, cakes go gummy. If you must substitute, match the fat percentage on the label, not the gram weight, and expect a texture change.
Because volume lies and the scale doesn’t. A cup of butter you mashed into a measure can differ from the chart’s 226.8 g by 10% or more, and the printed tablespoon lines on a wrapper can shift in transit by several grams — enough to flatten a batch of cookies. Professional recipes list grams because 113.4 g is 113.4 g in every kitchen on earth. When a recipe gives cups, use the chart; when it gives grams, use the scale.
Use the wrapper lines — each mark is 1 tbsp (14.175 g) on a standard stick, and for everyday baking that is plenty close. For soft or odd-shaped butter, use the water-displacement trick: fill a liquid measure partway, note the level, add butter until the level rises by the amount you need (1/2 cup of butter displaces 1/2 cup of water), then pour off the water. It is as accurate as the wrapper and works on any lump.
Yes. Melting changes the volume (and the structure — no going back), not the mass: 113.4 g of solid butter is 113.4 g melted. But recipes are not interchangeable: “1 cup melted butter” and “1 cup solid butter, melted” can differ, because a cup of solid butter packs with air gaps. When in doubt, melt first, then measure — or better, weigh.