Butter
One cup of butter equals exactly 2 standard US sticks or 227g. Butter wrappers in the US have tablespoon markings for easy measuring. European butter has a slightly higher fat content (82% vs 80%) and less water, which can affect delicate pastries. For baking, butter temperature matters enormously: cold butter for flaky pastries, room temperature for creaming, melted for dense cakes.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.