You suggested I weigh my ingredients but how do you convert a recipe which uses volume measurements like
1 cup of butter and 2 cups of flour to a weight. I know 1 cup of butter would weigh more than 2 cups of flour but I don’t know the calculation or tables to use to do this
You won’t be able to make such conversions with any degree of assurance; how much a cup of flour weighs depends on the technique of the person writing the recipes. The only two competent techniques for volume measurement that I’m aware of are “dip and sweep” and “spoon and sweep”. Many cookbooks will tell you which the author uses and some of them even say how much their cups weigh. If they don’t, simply perform the technique on a cup of flour and see how much it weighs. Worst case, you won’t be any worse off than following their volume measurements, but you’ll become a lot more consistent and it will give you a solid reference point for adding or subtracting flour quantities as you tinker with the recipe. For me, a cup of all purpose flour using the spoon and sweep method weighs about 130 grams, so that’s where I start. It usually works.
Other substances don’t pack like flour does, so it’s easier. For a stick of butter (1/2 cup), just read the label on the package.