Free, local, no signup
Your recipe serves 6 and you need 10? Paste the whole recipe, set the servings, and get a scaled ingredient list plus a grocery list.
Your scaled prep sheet
Uncheck anything you do not need.
Not scaled: times, temperatures, pan sizes, and instruction steps.
Unit conversions are a cooking aid. For baking, weigh ingredients for the most consistent result.
Grouped from the ingredients you kept.
The part most converters miss
A cup is a volume, not a universal weight. Instructions are written for a specific pan, heat level, and batch size. This page keeps those distinctions visible.
01
Flour packs air between its particles; sugar crystals settle more densely. That is why one US cup of all-purpose flour weighs about 120 g while one cup of granulated sugar weighs about 200 g. The same sentence, “one cup,” can differ by roughly 80 g.
02
Use weight when precision matters. Values are approximate and use a US cup of 236 ml.
| Ingredient | 1 US cup |
|---|---|
| All-purpose flour | 120 g |
| Bread flour | 120 g |
| Whole wheat flour | 113 g |
| Granulated sugar | 200 g |
| Brown sugar, packed | 213 g |
| Unsweetened cocoa | 84 g |
| Old-fashioned oats | 89 g |
| Butter | 227 g |
| Water | 236 g |
| Milk | 244 g |
| Honey | 340 g |
| Long-grain white rice | 185 g |
| Vegetable oil | 198 g |
| Almond flour | 96 g |
| Cornstarch | 112 g |
Reference values cross-checked against the King Arthur Ingredient Weight Chart and USDA FoodData Central data, rounded for kitchen use.
Quick references
US cup = 236 ml by default. Volume-to-weight conversion uses the selected ingredient density, not a fixed 236 g per cup.
| Gas | °F | °C | Fan °C |
|---|---|---|---|
| 1 | 275 | 135 | 120 |
| 2 | 300 | 150 | 130 |
| 3 | 325 | 165 | 145 |
| 4 | 350 | 180 | 160 |
| 5 | 375 | 190 | 170 |
| 6 | 400 | 205 | 185 |
| 7 | 425 | 220 | 200 |
| 8 | 450 | 230 | 210 |
| 9 | 475 | 245 | 225 |
What changes at scale
Start with roughly 80% of the mathematically scaled amount, taste, then add more. This is a working guideline, not an absolute rule; reduced sauces and salty ingredients can change the balance.
These ingredients are ratio-sensitive. Large batch changes can alter lift, proof time, and texture. The calculator warns you, but it does not pretend to replace a tested formula.
Eggs provide both water and structure. A fractional egg is easy to scale mathematically but not chemically. Whisk and weigh the egg when precision matters.
More batter in the same pan can burn outside before it sets inside. A larger pan changes depth and browning. The instruction text is never scaled by this tool.
A doubled sauce in a wider pot may reduce faster. Check consistency rather than multiplying the stated simmering time. This is especially important for jams, curries, and reductions.
Three worked examples
6 → 10 servings
Start with 1 1/2 cups flour. The exact multiplier is 10 ÷ 6 = 1.67, so the result is 2.5 cups. In a kitchen, 2 1/2 cups is the useful expression.
2 eggs × 5/3 = 3 1/3 eggs. Beat 4 eggs, weigh the mixture, and use about 3 1/3 egg equivalents.
8 → 4 servings
One cup of all-purpose flour becomes 1/2 cup. At about 120 g per US cup, that is 60 g. The same volume conversion does not work for sugar: 1/2 cup of granulated sugar is about 100 g.
Keep the oven temperature at the original setting unless the recipe specifically says otherwise.
Bread formula doubled
If a quick bread uses 2 teaspoons baking powder, doubling the flour and liquid does not automatically justify 4 teaspoons. The original recipe may already sit near the upper end of a useful range.
Check the recipe formula or baker’s percentage. Treat the calculator’s yellow leavening warning as a prompt to verify, not as an automatic adjustment.
A reliable sequence
The safe default is simple: scale the ingredient list, then reconsider the method. Do not multiply a sentence just because it contains a number.
Common questions
Divide 6 by 4 to get 1.5. Multiply each ingredient quantity by 1.5. Keep cooking times and temperatures unchanged unless the recipe gives separate guidance for the new batch size.
One US cup of all-purpose flour is about 120 g with a spoon-and-level measurement. Bread flour and whole wheat flour have different densities, so use the ingredient-specific table above.
Whisk the egg, weigh it, and use half. A large egg without its shell weighs about 50 g, making half roughly 25 g. For baking, weigh the whole whisked egg rather than guessing by volume.
The ingredient arithmetic can be doubled, but cake recipes are sensitive to pan size, mixing, leavening, and oven airflow. Choose a pan with similar batter depth and expect to adjust baking time.
180°C conventional is 356°F. A fan oven usually runs about 20°C cooler than the conventional setting, so use roughly 160°C or 320°F.
Salt, spices, leaveners, eggs, moisture loss, and browning do not all scale linearly. A larger batch also changes surface area and evaporation, so texture can differ even when the ingredient math is correct.
No. Steps, times, temperatures, and pan dimensions are omitted from the scaling operation. The tool shows a fixed warning whenever it detects instruction text.
Yes. Everything runs locally in your browser. There is no account, no subscription, and no AI API in the core conversion path.