Convert Butter from Tablespoon to Teaspoon

Vegetable oil is a pourable liquid fat that keeps bakes moist for longer than butter, though it skips butter's flavour and the air you beat in when creaming. Use roughly 7/8 cup of oil per cup of butter, and our butter to oil converter works out the exact amount. See our Vegetable Oil converter.

Olive oil swaps in for melted butter in many cakes and breads, adding moisture and a savoury depth. It is lighter by cup than butter (216 g vs 227 g), so weigh when substituting and reduce the quantity slightly to avoid a greasy crumb. See our Olive Oil converter.

Peanut butter swaps in for butter in cookies and no-bake bars, adding a nutty flavour and dense texture. It is heavier than butter (268 g vs 227 g per cup), so weigh when substituting and expect a richer, less flaky result. See our Peanut Butter converter.

Margarine is a plant-oil spread designed to behave like butter, with a similar fat-to-water ratio and a near-identical weight (235 g vs 227 g per cup). Swap 1:1 by volume in cakes, cookies, and pastry; expect a slightly softer crumb and a less buttery flavour. See our Margarine converter.

Shortening is 100% fat, so it is richer than butter (which is around 80% fat) and lighter per cup at 205 g vs 227 g. Swap by weight in cookies and pie crust for a flakier, sturdier result; expect to lose butter's flavour and add 2 to 3 tablespoons of water per cup to compensate for the missing moisture. See our Shortening converter.