Recipe Converter Guide
A recipe converter scales recipes and converts between metric and US units while accounting for ingredient densities. It helps you double, triple, or halve recipes and swap cups for grams or milliliters without guesswork.
What is Recipe Converter?
The recipe converter applies a single scaling factor to every ingredient, then converts measures using density-aware lookups (flour, sugar, butter, liquids). It also updates pan sizes and batch yields so baked goods and sauces come out right.
How to Use the Recipe Converter
- Enter your recipe with ingredient names and quantities.
- Choose a scaling factor (e.g.,
2.0for double,0.75for three-quarters). - Select units for output (grams/mL or cups/oz/tsp).
- (Optional) pick a pan size and the tool converts area/volume.
- Convert to get new amounts and a consolidated shopping list.
Formulas & Methods
- Scaling:
new_amount = old_amount * factor. - Area scaling (baking pans):
factor_area = new_area / old_area. Rectangular pan area= L*W; round= pi*(D/2)^2. - Volume conversions: use ingredient densities:
mass = volume * density;volume = mass / density. - Temperature:
C = (F - 32) * 5/9;F = C * 9/5 + 32. - Hydration (bread):
hydration% = water_mass / flour_mass * 100for consistent dough feel.
Assumptions & limitations
- Densities vary with packing and grind; weights are most accurate for dry goods.
- Large batch changes affect heat transfer and may require time/temperature tweaks.
- Leavening does not always scale linearly; check the recipe notes for big changes.
Examples
Example A — Double a cake
Original: 2 cups flour, 1 cup sugar, 2 eggs, 1 cup milk, 1/2 cup oil.
Factor = 2.0 → Flour 4 cups (or ~480 g), Sugar 2 cups (~400 g), Eggs 4, Milk 2 cups (~480 mL), Oil 1 cup (~240 mL).
Pan change 8 in round (area ~50.3 in^2) to 9x13 in (117 in^2): factor_area ~ 2.33; batter height may drop—consider 1.5x instead and bake in two pans.
Example B — Metric conversion & halving
Original soup: 3 tbsp olive oil, 2 cups diced onions, 4 cups broth.
Factor = 0.5: oil 1.5 tbsp (~22 mL), onions 1 cup (~150 g), broth 2 cups (~480 mL).
| Ingredient | Original | Factor | New amount | |---|---|---:|---:| | Flour | 2 cups | 2.0 | 4 cups (~480 g) | | Sugar | 1 cup | 2.0 | 2 cups (~400 g) | | Milk | 1 cup | 2.0 | 2 cups (~480 mL) | | Eggs | 2 | 2.0 | 4 |
Pro Tips & Best Practices
- Use a scale for dry ingredients; cups vary by packing.
- Keep one unit system per recipe to prevent cumulative rounding.
- For big pans, reduce oven temperature by 15-25 F and extend time.
- Round sensibly (e.g., 1.33 tsp -> 1 1/4 tsp) while keeping ratios.
- Record yield (servings or weight) so future scaling is one click.
Related Calculators
FAQ
Q: How do I scale a recipe up or down?
A: Multiply every ingredient by the same factor. For example, doubling uses factor 2.0; halving uses 0.5.
Q: Can I convert cups to grams?
A: Yes—choose the ingredient so the calculator uses density-aware conversions (e.g., 1 cup flour ~ 120 g vs 1 cup sugar ~ 200 g).
Q: How do I adjust bake time when scaling?
A: Thickness, pan size, and oven heat transfer matter. Small scaling often keeps time similar; large scaling needs temperature and time tweaks.
Q: What about metric vs US units?
A: Toggle between grams/milliliters and cups/ounces/teaspoons; keep a single unit system per recipe to avoid rounding errors.
Q: Does altitude matter?
A: Yes—high altitude can require leavening and moisture adjustments; use established altitude guidelines.
Call to Action
Paste your ingredients, pick a scaling factor, and convert to grams or cups—get accurate amounts and pan guidance instantly.