Free Butterfat Converter
Adjust your recipe for free when switching between butters, creams, or fats with different fat percentages.
1Original Ingredient
2Target Ingredient
Adjusted Recipe Amounts
Use This Amount
of European Butter
221.5g
Add Liquid
water or milk
5.5g
How to Use
- Enter Original Amount: Input the weight of the fat called for in your recipe (e.g., 227g of American Butter).
- Select Target Fat: Choose what you want to use instead (e.g., European Butter, Ghee, or Heavy Cream).
- Adjust Recipe: Use the calculated amount of the new fat. Then, add or remove liquid (water/milk) from your recipe to maintain the correct hydration balance.
Frequently Asked Questions
Why does butterfat matter?▼
Butter is mostly fat and water. American butter is ~80% fat, while European is ~82%+. This small difference affects cookie spread, pastry flakiness, and cake tenderness. Adjusting ensures your recipe works perfectly.
Can I substitute butter for oil?▼
Yes, but texture will change. Oil is 100% fat, while butter has water. Use this calculator to find the oil amount (select "Coconut Oil/Lard" for 100% fat) and add the missing liquid (water/milk) to keep the dough hydrated.
What if I use Ghee?▼
Ghee is clarified butter, meaning all water and milk solids are removed (100% fat). You'll need less ghee than butter, and you MUST add liquid back to the recipe to prevent dryness.