Dairy & Eggs
Margarine Conversion
Margarine weighs 227g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 227.0 g | 8.01 oz |
| 1/2 cup | 113.5 g | 4.00 oz |
| 1/4 cup | 56.8 g | 2.00 oz |
| 1 tbsp | 14.2 g | 0.50 oz |
| 1 tsp | 4.7 g | 0.17 oz |
| 100 g | 100.0 g | 3.53 oz |
Need a different amount? Use the full Ingredient Converter tool.
Margarine weighs 227 grams per cup, identical to butter, since both are formulated to a similar fat-and-water ratio specifically so they can be substituted for each other by volume in most recipes without a conversion adjustment.
Margarine was originally developed in 1869 by French chemist Hippolyte Mège-Mouriès in response to a French government prize for an affordable butter substitute for the military and lower classes — a genuinely old invention, not a modern low-fat product, though its formulation (originally based on beef tallow) has changed dramatically since, moving to vegetable oils as the standard base.
Stick margarine and tub margarine aren't interchangeable in baking despite both being called margarine — stick margarine is formulated to be firmer at room temperature (closer to butter's solid structure, needed for creaming and lamination), while tub margarine contains more water and air and is whipped softer specifically for spreading, a texture that doesn't hold up the same way in a recipe relying on a firm fat.
A tightly sealed tub or wrapper keeps it from picking up other fridge odors, which it can absorb more readily than a firmer, less porous fat.
It remains a common choice in commercial baking specifically for its longer shelf life and lower cost compared to butter, factors that matter more at a large production scale than in home baking.
Margarine's water content, generally higher than butter's, means it can behave differently in a recipe relying on precise moisture balance, like a delicate pastry, which is part of why some professional bakers still prefer butter despite margarine's longer shelf life and lower cost.
Plant-based margarine formulated specifically for vegan baking has become more sophisticated in recent years, with some brands engineering a fat blend that browns and creams more like real butter than older margarine formulations managed.
How long does it last?
Storage & shelf life →
Frequently asked questions
Can margarine always replace butter 1:1?
By weight and volume, generally yes, since both are formulated to a similar fat-and-water ratio, though the flavor and browning result differs — margarine lacks butter's dairy richness and doesn't brown the same way, which matters more in some recipes than others.
Is stick margarine the same as tub margarine for baking?
No — stick margarine is firmer and closer to butter's texture, suitable for baking that needs a solid fat to cream or laminate, while tub margarine is whipped softer with more air and water and generally shouldn't substitute for stick margarine or butter in baking.
What was margarine originally made from?
It was invented in 1869 using beef tallow as the primary fat, developed by French chemist Hippolyte Mège-Mouriès for a government prize seeking an affordable butter alternative — modern margarine has since shifted almost entirely to vegetable oil bases.
Does margarine contain dairy?
Most standard margarine is dairy-free or contains only minor dairy derivatives, making it a common butter substitute in dairy-free and vegan baking, though it's worth checking a specific product's label since formulations vary by brand.
Why doesn't margarine brown the same way butter does in cooking?
Butter's milk solids (proteins and sugars) are what brown and caramelize when heated (the Maillard reaction responsible for browned butter's nutty flavor) — most margarine has little to none of that milk solid content, so it doesn't develop the same browned flavor.