Butter to Oil Converter
Substituting oil for butter (or vice versa) is one of the most common recipe adaptations. This calculator gives you the correct conversion for any amount.
Butter and Oil Substitutions
The Conversion Ratio
Butter is 80% fat and 20% water and milk solids. Oil is 100% fat. So 1 cup butter (225g) = ¾ cup oil (168g). The general ratio is: multiply butter by 0.75 to get oil. To go the other way, multiply oil by 1.33.
Texture Differences in Baking
Oil produces moister, denser baked goods. Butter gives more flavour and lift (from air incorporated during creaming). Cakes made with oil stay moist longer. Cookies made with butter spread more during baking.
Best Oils for Baking
Neutral oils (vegetable, sunflower, refined coconut) don't add flavour. Olive oil works well in savoury baking and gives a fruity note to sweet baking. Avoid strong-flavoured oils unless the flavour is intentional.
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