Recipe Scaler

Enter your ingredients, pick a scale factor (for example 0.5x to halve a recipe, 2x to double it, or 3x to triple it), and the tool multiplies every quantity. You can also scale by servings: enter the original serving count and the servings you want, and the factor is computed for you (e.g. 4 servings to 10 servings = 2.5x). Unlike a plain multiply, leavenings and spices use adjusted rules so the result still bakes correctly.

Multiply the volume in cups by the ingredient's density. The key insight is that every ingredient has a different density: 1 cup of all-purpose flour weighs 120 grams, but 1 cup of granulated sugar weighs 200 grams and 1 cup of honey weighs 340 grams. This tool's database of 100+ ingredients does the conversion per ingredient — which is why generic converters that treat all cups the same give wrong answers.

One US cup of all-purpose flour weighs 120 grams. Bread flour is slightly heavier at 127 g per cup, cake flour is 114 g, and whole wheat flour is 113 g. Because flour compacts, the most accurate method is always weighing: scoop-and-level cups can vary by 20% or more between bakers.

One US cup of granulated sugar weighs 200 grams. Packed brown sugar is denser at 220 g per cup, while powdered (confectioners') sugar is much lighter at 120 g per cup because of the air between the fine particles. Always pack brown sugar firmly when measuring by volume.

One US cup of butter weighs 227 grams, which is exactly 2 sticks (each stick is 113 g, or 8 tablespoons). The same 227 g applies to margarine and cream cheese by volume.

No — this is the most common scaling mistake. Leavenings do not scale linearly. When you double a recipe, use about 1.75x the baking powder or baking soda, and for a tripled recipe use about 2.5x. This tool applies that rule automatically (multiplier = 1 + (factor − 1) × 0.75) and flags every adjusted ingredient. Too much leavening makes baked goods rise fast then collapse with a soapy taste.

More gently than the rest of the recipe. Spices, dried herbs, and strong flavorings are scaled at about 60% of the linear rate here (multiplier = 1 + (factor − 1) × 0.6), so doubling a recipe multiplies cinnamon by 1.6x instead of 2x. Always taste and adjust at the end — you can add more spice, but you cannot take it out.

Scale by pan area, not by diameter. An 8-inch round pan has about 50 square inches of area while a 9×13-inch pan has 117, so the conversion factor is 2.33x — not the 1.6x you would guess from the diameters. Use the pan converter below: pick your original and target pans and it gives the exact factor. If you do not scale the batter, a larger pan means a thinner layer that bakes faster (check 5–10 minutes early).

Reduce the conventional oven temperature by 25°F (15°C). So 350°F becomes 325°F, and 180°C becomes 165°C. Convection ovens circulate hot air, which cooks food about 25% faster on the surface — the lower temperature keeps the outside from over-browning before the inside is done. The converter below does this instantly.

Yes — cocktails, punches, and drinks scale perfectly linearly because there is no chemistry involved. Just multiply everything by your factor. For a single cocktail to a pitcher, multiply by the number of servings. Dilution from shaking or stirring scales naturally with volume.

Use 1.5 eggs: crack 2 eggs, beat them, and use half by volume (about 3 tablespoons). The calculator shows fractional eggs exactly (for example 4.5 eggs) so you can decide whether to round or measure. For odd numbers, beating and dividing is more accurate than rounding to whole eggs.

Yeast follows the same gentler rule as chemical leaveners here, but fermentation time does not scale with the recipe at all — a doubled dough does not take twice as long to rise. Watch the dough, not the clock: it is ready when doubled in size. Cooler, larger dough masses may actually ferment slightly slower.

Within about ±10% for most ingredients, which is far better than volume measuring by hand (which can vary ±20% for flour). The densities in the database are standard published references. For the most critical baking, weigh your ingredients on a kitchen scale instead of converting — use the gram column the tool generates.

Yes. Enter quantities in grams (or kg, oz, lb) and the tool converts each ingredient back to cups, tablespoons, or teaspoons using the same density database in reverse — for example 250 g of flour becomes about 2 1/12 cups (2.08 cups). Ingredients without a known density show a dash instead of a guess.

Most recipe scalers (including thecalculatedcook.com, freerecipescaler.com, and everydaytools.pro) only multiply every ingredient by the same number. This tool adds what they lack: a 100+ ingredient density database for true cups-to-grams conversion per ingredient, non-linear leavening and spice rules, a pan-size converter, and a convection temperature converter — in one page, free, with no signup.

No. Everything runs 100% in your browser — your ingredients never leave your device. There is no account, no tracking of your recipes, and the page works offline once loaded.