How to use
- Enter the original servings and the servings you want, or switch to a factor such as ½ or 3×.
- Add each ingredient with its quantity (fractions work), unit and name. Known ingredients get a gram conversion automatically.
- Read the scaled list, toggle metric, then print or copy it.
Worked example: Cookies for 12 scaled to 30
The factor is 30 ÷ 12 = 2.5. 2 cups of all-purpose flour becomes 5 cups, which at 120 g per cup is 600 g. 1 1/2 teaspoons of baking soda becomes 3 3/4 teaspoons.
3/4 cup of butter becomes 1 7/8 cups, or 426 g at 227 g per cup. Odd results are rounded to the nearest sixteenth for display only; the gram figure uses the exact value.
Frequently asked questions
How are quantities scaled?
New quantity = original × (new servings ÷ original servings). Everything is multiplied by the same factor.
Why does a scaled amount show as a fraction like 1 7/8?
Cooking measures are easier in fractions. The display rounds to the nearest sixteenth; conversions use the exact number.
How does cups to grams work?
Each known ingredient has a grams-per-US-cup density from USDA and King Arthur Baking data. Flour is about 120 g per cup, sugar 198 g, butter 227 g. Unknown ingredients get millilitres only.
What volume is a cup?
A US cup, 236.6 ml. A tablespoon is 1/16 cup and a teaspoon 1/48 cup. A metric cup (250 ml) is about 6% larger.
Should I scale baking times and pan sizes too?
Not proportionally. Larger batches in the same pan need longer; a wider pan bakes faster. Scale ingredients here and adjust time by checking doneness.
Can I scale spices and leavening the same way?
Many bakers scale salt, spices and baking soda slightly less than the factor when going big. The calculator scales everything equally; adjust to taste.
Does it work offline?
After the first visit, yes. All data is in the page.