# What is 1 tablespoon of butter in grams?

One tablespoon of butter contains approximately 14 grams of butter. This is a standard measurement used in cooking and baking recipes. Understanding butter measurements in both tablespoons and grams is helpful for accurately following recipes.

1 tablespoon of butter = 14 grams

## Explaining Butter Measurements

When following cooking and baking recipes, butter is commonly measured in tablespoons (tbsp) and grams. While tablespoons are a volume measurement, grams give the precise weight of the butter. The reason both are used is that butter can be measured either as a solid or liquid.

When in its solid form, butter is typically measured in tablespoons. However, melted and liquid butter is easier to measure by weight in grams. Having both measurements listed in a recipe ensures more accurate results whichever form the butter is in. Knowing the butter conversions allows cooks to seamlessly work with recipes providing either measurement.

### 1 Tablespoon of Butter in Grams

Most recipes use the standard that 1 tablespoon of butter contains 14 grams. However, this can vary slightly depending on factors like the temperature of the butter and air pockets. At room temperature, one tablespoon of lightly packed butter generally weighs around 13-14 grams.

When butter is melted and liquid, one tablespoon is more precisely 14 grams as there is no air mixed in. For simplicity’s sake, it’s safe to use 14 grams of butter when a recipe calls for 1 tablespoon in most cases.

### Butter Measurement Conversions

Knowing the tablespoon to gram conversions allows cooks to easily substitute butter measurements in recipes. Here are some common butter measurement conversions:

• 1 tablespoon = 14 grams
• 2 tablespoons = 28 grams
• 1/4 cup = 4 tablespoons = 56 grams
• 1/3 cup = 5 tablespoons = 70 grams
• 1/2 cup = 8 tablespoons = 112 grams
• 2/3 cup = 10 tablespoons = 140 grams
• 3/4 cup = 12 tablespoons = 168 grams
• 1 cup = 16 tablespoons = 224 grams

### Metric Butter Conversion

For bakers and cooks using the metric system, here are some handy butter conversion equivalents:

• 15g butter = 1 tablespoon
• 30g butter = 2 tablespoons
• 55g butter = 1/4 cup
• 70g butter = 1/3 cup
• 115g butter = 1/2 cup
• 170g butter = 2/3 cup
• 225g butter = 1 cup

## Factors That Change Butter Measurement

While the standard equivalent is 1 tablespoon = 14 grams, there are some factors that can cause slight variation in this measurement:

### Temperature

The temperature of the butter impacts measurements. Cold butter straight from the refrigerator packs more densely into a tablespoon than room temperature spreadable butter. 1 tablespoon of cold hard butter may weigh closer to 16 grams versus 14 grams for soft butter.

### Aeration

Whipping or beating air into butter also affects its weight vs volume. Whipped butter weighs less than densely packed butter in the same volume. One tablespoon of whipped butter may be around 10-12 grams rather than 14 grams.

### Moisture Content

Higher fat butters contain less water so they are denser and heavier than lower-fat butter options. For example, a tablespoon of regular salted butter is lighter than European-style higher fat butter in the same volume.

### Salt Content

Salted butter contains a small amount of salt added during processing which affects the weight. In recipes specifying unsalted butter, 1 tablespoon may be slightly lighter than salted butter.

## Why Weight and Volume Both Matter

When baking and cooking, precision matters. Using the right amount of each ingredient is key to achieving optimal texture, flavor, and appearance. Understanding butter measurements provides this precision.

### Consistency

Measuring butter by weight in grams rather than volume in tablespoons provides more consistency. The weight of a tablespoon of butter can vary based on temperature, aeration, fat content and other factors. Grams give an exact butter measurement for reliable recipe success.

### Accuracy

Whipping air into creamed butter lightens it but a gram weight still gives an accurate guide. Melting butter eliminates air pockets as well but the weight in grams remains the same. Relying on weight measurements eliminates the guesswork with volume.

### Substitution

Some recipes may use butter and margarine interchangeably. Being able to substitute based on weights rather than volume ensures the recipe works reliably.

Understanding both tablespoon and gram equivalents allows cooks to easily double or halve recipes. Converting the volumes to weights or vice versa prevents measurement errors.

## Tips for Measuring Butter

These tips will help ensure accurate butter measurements for recipes:

• Use cool room temperature butter for tablespoon measurements.
• Pack butter firmly into cups or spoons for volume measures.
• Level off tablespoons or cups evenly for consistent amounts.
• Use a kitchen scale for most accurate gram weights.
• Apply slight pressure when weighing butter on a scale.
• Double check measurements of small amounts like teaspoons.
• Clarify in recipes if butter is melted, whipped, packed, etc.

## Sample Recipe Conversion

Here is an example of how knowing the tablespoon to gram conversion allows a recipe to be adapted:

### Original Recipe

Ingredients:

• 2 1/4 cups (270g) all-purpose flour
• 1 teaspoon (4g) baking powder
• 1/2 teaspoon (3g) salt
• 1 cup (200g) granulated sugar
• 1 cup (230g) unsalted butter, softened
• 1 egg
• 1 teaspoon (5mL) vanilla extract
1. In a bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Gradually mix in dry ingredients until a dough forms.
5. Wrap dough in plastic and chill 30 minutes.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
7. Roll chilled dough to 1/4 inch thickness on a floured surface.
8. Cut shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
9. Bake 8 to 10 minutes until lightly golden brown.
10. Allow to cool on pan 5 minutes before transferring to wire rack.

Ingredients:

• 1 1/8 cups (135g) all-purpose flour
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1.5g) salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 1/2 egg
• 1/2 teaspoon (2.5mL) vanilla extract
1. In a bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Gradually mix in dry ingredients until a dough forms.
5. Wrap dough in plastic and chill 30 minutes.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
7. Roll chilled dough to 1/4 inch thickness on a floured surface.
8. Cut shapes with cookie cutters and place 1 inch apart on prepared baking sheets.
9. Bake 8 to 10 minutes until lightly golden brown.
10. Allow to cool on pan 5 minutes before transferring to wire rack.

For the half batch, the butter was reduced from 230g to 115g by referring to the tablespoon-gram conversion. The other wet and dry ingredients were able to be halved by weight in grams as well. This maintained the proper ratios and allowed the recipe to be accurately adapted.

## Conclusion

Knowing that 1 tablespoon of butter contains about 14 grams allows for easy substitution when cooking and baking. Being able to convert butter measurements from tablespoons to grams and vice versa ensures recipes can be followed and adapted accurately. Though the weight of a tablespoon of butter can vary slightly based on several factors, using 14 grams per 1 tablespoon works for most general recipes.