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Paste a recipe link or your ingredient list. Change the servings, switch between US and metric, and every amount updates as you go.
Your converted recipe
Paste a link or your ingredients. The list appears here, ready to scale.
How it works
Want the details? Read the step-by-step help article.
Cups to grams
A cup measures space, not weight, so the same cup holds 120 g of flour and 200 g of sugar. These are the figures the converter uses.
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| all-purpose flour | 120 g | 7 g |
| granulated sugar | 200 g | 12 g |
| packed brown sugar | 215 g | 13 g |
| powdered sugar | 115 g | 7 g |
| butter | 225 g | 14 g |
| cocoa powder | 84 g | 5 g |
| rolled oats | 89 g | 6 g |
| honey | 335 g | 21 g |
| chocolate chips | 170 g | 11 g |
| milk | 240 ml | 15 ml |
| olive oil | 240 ml | 15 ml |
Weights come from King Arthur Baking's ingredient chart and USDA FoodData Central; an ingredient with no published weight is left as a measure instead of guessed.
Scaling a recipe
The ratio is simple: servings you want divided by servings the recipe makes. A recipe for 4 that you want for 6 is ×1.5, so 1 1/2 cups of flour becomes 2 1/4 cups. The converter does that sum on every line, then rounds to a measure a spoon or cup can hold.
Amounts scale, but the cooking does not scale with them. A doubled cake needs a bigger pan or two pans, and a deeper layer of batter bakes longer, not twice as long. Start checking early and judge by the look and a skewer.
Salt, chilli and strong spices are the lines most worth tasting as you go when you scale up. The tool scales them exactly; many cooks add about three quarters of the scaled amount first and adjust.
Going the other way, weights are kinder to small batches than cups. Measuring 60 g of flour on a scale is easier to repeat than half a cup of flour packed differently each time.
Questions
Paste the ingredient list, then choose Metric. A cup of flour weighs about 120 g and a cup of sugar about 200 g, so each ingredient is converted with its own weight, not one rate for everything. Liquids such as milk, water and oil come out in millilitres.
Enter how many servings the recipe makes and how many you want, and every amount is multiplied by the ratio. You can also tap ×½, ×2 or ×3, or type any multiplier. Amounts are rounded to measures you can actually use, such as eighth-cup steps and half teaspoons. With Original selected, each line stays in the unit it was written in (teaspoons stay teaspoons, cups stay cups); pick US or Metric to change units.
It leaves that line as a measure and says so on the line. A cup of shredded cheese, for example, changes with how finely it is shredded, so the tool does not invent a number for it.
Yes. Paste the address of a recipe page and the tool reads the ingredients and steps from it, then converts them. If a site blocks the read, paste its ingredient list instead; that part never leaves your browser.
Eggs stay whole numbers. When scaling forces a half egg, the line says to whisk an egg and use half of it. Ingredients like onions and lemons are rounded to the nearest quarter.
Yes, in the steps of a recipe you load from a link: temperatures switch between °F and °C and a 9-inch pan reads as 23 cm. Cooking times and amounts written inside the steps are not scaled, so check those yourself.
Yes. No account, no card. Links to most recipe sites are read free. A link whose page we have to read with AI uses one of your 8 free AI reads a day, shared with our other free link tools. A free RecipeClip account lets you keep the recipes you convert, plan them into a week and turn them into a shopping list.