Ingredient·Calculator
Whole Recipes · Real Densities

Home Recipe Scaler Pro

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.

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

What the paid version adds

Scaling and converting above stay free and unlimited. The paid version is for the part that is tedious: keeping recipes, scaling a stack of them at once, and turning that into one list you can shop from.

Paid

Recipe library

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

Locked. Unlock above to save, load, import and export recipes.

Saved recipes

    Paid

    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. Unlock above to scale a stack of recipes at once and print them.

    Batch result

    Select recipes in the library and run a batch.

    Paid

    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. Unlock above to build and download a merged shopping list.

    How we convert

    Every volume-to-weight conversion on this page runs through the cup weight of that specific ingredient. There is no single "1 cup = 240 g" step anywhere in the code, because that number is wrong for almost everything in a kitchen. One US cup weighs 84 grams of cocoa powder, 89 grams of rolled oats, 120 grams of all-purpose flour, 198 grams of granulated sugar and 226 grams of butter. 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. That is deliberate: 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.

    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 and the merged shopping list. It does not unlock better maths, because the maths is the same.

    What does the nine dollars buy exactly?

    One payment, no account, no email. You get a key on the payment page. Paste it here and the paid features switch on in that browser, and stay on. There is no subscription and nothing renews.

    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.