The closest practical form

Oil to Melted Butter Converter

When a recipe starts with liquid oil, melted and slightly cooled butter is usually the closest way to add butter without changing the mixing method.

Oil to butter converter

Use

1.1 g

Which is also

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.

Show the maths

Melted butter preserves the pour-and-mix workflow, while adding water, milk solids and butter flavour.

Common amounts

Source	Quick	Exact	Exact grams
30 ml	35.5 g	34.1 g	34.06 g
50 ml	59.1 g	56.8 g	56.77 g
60 ml	70.9 g	68.1 g	68.13 g
80 ml	94.6 g	90.8 g	90.83 g
100 ml	118 g	114 g	113.54 g
120 ml	142 g	136 g	136.25 g
150 ml	177 g	170 g	170.31 g
200 ml	236 g	227 g	227.08 g
250 ml	296 g	284 g	283.85 g

What matters in the kitchen

Let melted butter cool until warm rather than hot so it does not cook eggs or split the batter.

Milk solids encourage browning and add a toasted flavour that neutral oil cannot provide.

The bake may firm more after cooling because butter becomes solid at room temperature.

Calculations are fat-matched using official compositional benchmarks from the USDA FoodData Central and liquid density tables. Read our full methodology in our Editorial & Fact-Checking Policy.

Questions about this tool

What is the key result from the Oil to Melted Butter Converter?

Melted butter preserves the pour-and-mix workflow, while adding water, milk solids and butter flavour.

What should I keep in mind when using this oil to melted butter converter?

Clarified butter and ghee are closer to pure fat than ordinary melted butter and need a different assumption.

Cool it first: what does that mean?

Let melted butter cool until warm rather than hot so it does not cook eggs or split the batter.