Margarine
Margarine weighs 227g per cup, the same as butter. Stick margarine can be substituted 1:1 for butter in baking, though the flavor and texture will differ slightly. Tub margarine has higher water content and should not be used for baking — it makes cookies spread too much and pastry dough too soft. Check that your margarine is at least 80% fat for baking. Store in the refrigerator and use by the date on the package.
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.