Ingredient·Calculator

HomeRecipe Scaler Pro

№01 · Whole recipes, real densities

Scale a whole recipe, not one line at a time.

Paste every ingredient, set the servings you want, and read it back in cups, grams or ounces. Each ingredient converts on its own published cup weight, because a cup of cocoa powder is 84 grams and a cup of brown sugar is 213. Free to scale and convert, with no limit.

№02 · Free, no limit

Scale a recipe

Type amounts the way the recipe writes them. Mixed numbers like 1 1/2 and bare fractions like 3/4 both parse, and the answers come back in measures you can actually hit with a cup and a spoon.

1.5×
Scaling factor

№03 · The paid one

What one payment covers

Scaling and converting above stay free and unlimited. Nine dollars, paid once, does two separate things. It switches on the paid sections of this page, and it hands you the Kitchen Pack, a download that keeps working after you close the browser.

The pack is version 1.2 and holds nine files. A ten page PDF reference sized to print on both A4 and US Letter, five HTML files that open in any browser, and the ingredient table as CSV and JSON. START-HERE.txt explains the rest.

Roughly 320 KB in total, and every file runs with no internet connection.

One-time payment. No account, no email.

One payment for Recipe Scaler Pro and the Kitchen Pack

$9 USD, paid once. Nothing renews.

  • The Kitchen Pack, nine files you download and keep, including a ten page printable PDF reference
  • Every Kitchen Pack file runs offline, with no internet connection
  • Save recipes in a library, with JSON import and export
  • Batch scale up to 50 saved recipes in one pass
  • Printable recipe cards, clean and unwatermarked
  • CSV shopping list summed across recipes, like ingredients merged
Pay once and get your key

The page after payment carries both halves. Your key, which you paste here or on any other device, and the Kitchen Pack download.

№04 · Paid · Recipe library

Recipe library

Saved in this browser only. Nothing is uploaded, and the export is a plain JSON file you own.

Locked. Paste your key above to save, load, import and export recipes.

Saved recipes

    №05 · Paid · Batch and print

    Batch scaling and print

    Tick recipes in the library above, set one factor, and scale all of them in a single pass. Up to fifty at a time.

    Locked. Paste your key above to scale a stack of recipes at once and print them.

    Batch result

    Select recipes in the library and run a batch.

    №06 · Paid · Shopping list

    Shopping list

    One list across every recipe you ticked. Like ingredients merge on the density table, so two cups of flour in one recipe and 200 grams in another come out as a single weight you can buy.

    Locked. Paste your key above to build and download a merged shopping list.

    №07 · The method

    How we convert

    Every volume-to-weight conversion on this page runs through the cup weight of that specific ingredient. No single "1 cup = 240 g" step exists anywhere in the code, because that number is wrong for almost everything in a kitchen.

    84 gCocoa powder
    89 gRolled oats
    120 gAll-purpose flour
    198 gGranulated sugar
    226 gButter

    Those are five US cups of five ingredients. Convert a chocolate cake with one flat figure and the cocoa comes out nearly three times too heavy.

    Every weight on this page comes from one chart, the King Arthur Baking ingredient weight chart, retrieved on 31 July 2026 and linked below. Using a single source is a deliberate choice. Blending two charts produces a table that looks authoritative and quietly contradicts both of them, which is the failure mode this page exists to avoid.

    The table stores each ingredient the way the chart prints it, then derives the per-cup weight in code. Butter is published as "8 tablespoons (1/2 cup) = 113 g", so the file holds 0.5 and 113 and the tool computes 226 grams a cup. The reference table further down is rendered from that same file, so the figure we cite, the figure we show and the figure we calculate with are one value and cannot drift apart.

    If an ingredient is not on the table, the scaler will not convert it between volume and weight. It says so in the row instead of inventing a density. A wrong number that looks confident is worse than no number.

    What the units mean here

    Cups, tablespoons and teaspoons are US customary. One cup is 236.588 millilitres, a tablespoon is a sixteenth of a cup and a teaspoon a forty-eighth. Ounces and pounds are avoirdupois weight, 28.3495 grams and 453.592 grams. If your recipe was written in Australia its tablespoon is 20 millilitres rather than 14.8, so measure that one by the millilitre.

    Rounding you can actually execute

    Scaled volumes are snapped to graduations that exist on a real measuring set. Halves, thirds, quarters and eighths. A scaled amount of 0.37 cups is printed as 3/8 cup, not as 0.37. When a scaled amount drops below an eighth of a teaspoon the tool says "a pinch", because at that point no measuring spoon is honest. Weights round to the gram, which is what a kitchen scale reads.

    Salt, spice and leavening do not scale straight

    Set a row's behaviour and the scaler eases it back below the straight line. Chemical leavening takes the square root of the factor, a common baker's rule for holding back the rise on a big batch. Salt is trimmed to 0.75 of the linear amount and strong hot spice to 0.65, matching the factors already published on our recipe scaling calculator. None of the three is a chemistry law. They are starting points. Taste the batch and adjust.

    Every ingredient the scaler can convert, with the measure exactly as the King Arthur Baking chart prints it. The per-cup column is derived from that measure in code. If an ingredient is not in this table, the tool will not turn its volume into a weight.
    IngredientAs publishedPer cup1/2 cup1/4 cup
    What is missing, and why

    Honey, table salt, kosher salt, baking powder and baking soda are on the chart, but only at tablespoon or teaspoon scale. Multiplying a rounded four gram teaspoon by forty-eight to reach a cup turns half a gram of rounding into twenty-four grams of error, and a powder does not pack the same way in a spoon as in a cup. So the cutoff here is a published measure of a quarter cup or larger. Those ingredients still scale correctly, they just will not convert to a weight.

    Olive oil, rice, yogurt, sour cream, cream cheese, heavy cream and peanut butter are not on this chart at all, so they are absent rather than fetched from a second one. Salt deserves its own warning regardless: table salt packs tighter than kosher salt, and kosher brands differ from each other, so weigh it if the recipe leans on it.

    If this page and another page disagree

    Trust this one. The older table on cups to grams carries a handful of figures that do not match the chart it cites, among them cake flour, rolled oats, cornstarch and confectioners' sugar. Every number here was re-read from the chart itself on 31 July 2026 and each row shows the published measure it came from, so you can check any of them against the source in one click.

    Source for every weight on this page. King Arthur Baking, ingredient weight chart, retrieved 31 July 2026. Scaling behaviour for salt, spice and leavening follows King Arthur Baking, reducing a recipe.
    №08 · Common questions

    Common questions

    Is the free version limited?

    No. Scaling and converting are unlimited, for as many ingredients as you like, with no daily cap and no sign-up. The paid version adds the recipe library, batch scaling, print cards, the merged shopping list and the Kitchen Pack download. It does not buy better maths, because the maths is the same.

    What does the nine dollars buy exactly?

    Two things, for one payment, with no account and no email. The paid sections of this page switch on in whatever browser you paste the key into, and stay on. And you get the Kitchen Pack to download, nine files of about 320 KB that sit on your own machine. No subscription, and nothing renews.

    Does the Kitchen Pack need the internet?

    No. Each HTML file in the pack carries its own data and code, so it opens from a folder on your machine and works with the wifi off. The PDF prints on A4 and on US Letter without rescaling, which is the one thing a chart has to get right.

    Where are my saved recipes stored?

    In your browser, in local storage on this device. They never leave it. Clearing site data clears them, which is why the export button exists. The JSON file is yours, and importing it on another machine brings the whole library across.

    How does the shopping list merge ingredients?

    By what the ingredient is, not by how it was written. Flour, all-purpose flour and AP flour resolve to the same row on the density table, so two cups in one recipe and 200 grams in another are added into one weight. Anything not on the table merges on its name instead, and counted items like eggs stay a count.

    Why does one row say it cannot convert?

    Because that ingredient has no cup weight in a published source we trust, so there is no honest way to turn its volume into a weight. Type the amount in the unit the recipe uses and it will still scale correctly. Scaling never needs a density. Only converting does.

    Conversions use published average ingredient densities. Brand, humidity, and how you fill the cup all move the real weight, so weigh on a scale when a recipe has to be exact.