Recipe Converter

Scale your recipe up or down by adjusting ingredient quantities proportionally. This tool processes all data locally in your browser. No information is ever sent to any server. Completely free, no registration required.

How to Use the Recipe Converter

1. Enter your input values above
2. Results update automatically
3. Copy or download the output

What is a Recipe Converter?

A Recipe Converter scales recipe ingredient quantities up or down — double a cake recipe for a larger pan, halve a soup recipe for two people instead of four, or convert a family recipe from 'serves 8' to 'serves 25' for a party. It handles all measurement systems (US customary, metric, imperial) and converts awkward fractions (2/3 cup doubled) into easy-to-measure quantities. This tool eliminates the most common cause of recipe failures — scaling mistakes — and makes any recipe adaptable to your needs.

How Does It Work?

Enter the original number of servings and the desired number of servings. The conversion factor = Desired ÷ Original. For each ingredient, the calculator multiplies the quantity by the conversion factor and intelligently converts the result: if the factor is 2 and the ingredient is '2/3 cup,' the result shows '1 1/3 cups.' The tool handles common measurement units (cups, tbsp, tsp, oz, lb, g, kg, ml, L) and eggs (always round to whole eggs). For spices and salt, it notes that scaling is sometimes not linear (double the recipe = 1.5× the spices, not 2×).

Formula

Conversion Factor = Desired Servings ÷ Original Servings\n\nNew Quantity = Original Quantity × Conversion Factor\n\nMeasurement Conversions (within same system):\n• 3 tsp = 1 tbsp\n• 4 tbsp = 1/4 cup\n• 16 tbsp = 1 cup\n• 1 cup = 8 fl oz = 240ml\n• 1 oz = 28.35g (dry weight)\n\nUS ↔ Metric:\n• 1 cup = 240ml | 1 tbsp = 15ml | 1 tsp = 5ml\n• 1 lb = 454g | 1 oz = 28g\n• 350°F = 180°C | 400°F = 200°C\n\nEgg Scaling: always round to nearest whole egg\nSpice Scaling: for >2× scaling, use 1.5× for spices and salt

Who Uses This Tool?

• Home cooks adapting recipes for more or fewer people
• Bakers scaling cake, cookie, or bread recipes for different pan sizes
• Caterers and meal preppers scaling recipes for large batches
• Families adjusting recipes for portion control or meal planning
• Anyone with a recipe in a different measurement system (US ↔ metric)

Pro Tips

• Not all ingredients scale linearly — spices, salt, leavening (baking powder/soda), and alcohol often need less than proportional increase when scaling up >3×
• For baking, weigh ingredients instead of using volume when scaling. 2 cups of flour weighed is more accurate than '2 cups' when making a 5× batch
• When halving a recipe with an odd egg count (3 eggs), beat the eggs and measure half by weight. An egg weighs ~50g; use 75g for half of 3 eggs
• Scaling affects cooking time too: a doubled cake needs a larger pan and longer baking time (~25% longer, not 2×). A halved recipe cooks faster — check early

Frequently Asked Questions about Recipe Converter

Can I just double all the ingredients in a recipe?

For savory recipes (soups, stews, sauces): generally yes, though season gradually. For baking: be cautious — leavening agents (baking powder/soda) don't always scale linearly. Use 1.5-1.75× the baking powder when doubling a cake recipe.

How do I convert between US and metric in recipes?

Weight-based ingredients (meat, flour, butter): use our converter for precise gram equivalents. Volume: 1 US cup = 240ml. Temperature: °C = (°F − 32) × 5/9. The weight of 1 cup varies by ingredient — 1 cup flour ≈ 120-130g, 1 cup sugar ≈ 200g, 1 cup butter ≈ 227g.

Free online Recipe Converter — no signup, 100% client-side processing. All data stays in your browser.