Reduce the size of your emails to avoid clipping

Email clipping occurs when an email exceeds size limits set by email clients. For example, Gmail on desktop devices clips emails larger than 102 KB. On mobile devices, the size limit can vary from 20 KB to 75 KB, depending on the device and other factors.

When your email is clipped, subscribers only see part of your email and must click a link to see the full message. This means that subscribers might miss important information or calls to action if those are in the part of the email that’s clipped. Email clipping also interferes with tracking, which affects your ability to monitor and optimize engagement.

Note: While Attentive allows you to send email messages up to 200 KB in size, it’s best to keep them under 102 KB to prevent email clipping.

View the size of an email

While designing your email, warnings appear to let you know when your email is larger than 102KB.

Warning banner in email editor saying that email is larger than 102 KB in size.

You can view the size of an email when you preview it.

Email preview with estimated email size.

Note: Attentive’s email size measurements are estimates only. If you’re concerned your email might be clipped due to size, we recommend sending the email to yourself, downloading the email file, and then viewing the size of the downloaded file in your file manager (File Explorer for Windows or Finder for MacOS). 

If your email includes a lot of dynamic content (e.g., variables like {{subscriber.firstName}}), make sure to preview the email as several different subscribers. An email might come in under 102 KB for one subscriber, but not for others. In this case, reducing the overall size of the email ensures that the message isn’t clipped for any of your subscribers.

The 102 KB size limit includes different parts of an email, such as:

  • Header information: sender and recipient details, subject lines, timestamps, and other metadata.
  • HTML content: the body of the email, such as text, images, formatting, and other HTML elements. For images, this includes both the size of the image itself and HTML code that references the image.
  • CSS and styling: any CSS code, including font, colors, and layout formatting.
  • Any other embedded content: other content like videos or attachments.

Reduce the size of an email

There are several steps you can take to reduce an email’s size:

Remove and consolidate content

The simplest way to reduce the size of an email is to remove and/or consolidate content.

For example, consider an email message that includes images and descriptions of several products. Here are a few ways you could reduce the size of this email:

  • Reduce the overall number of products you decide to feature in your email.
  • Consolidate rows. Generally speaking, the simpler the email’s layout, the smaller its size. The size of an email with five rows will be larger than an email with two rows even if everything else (content, fonts, colors, etc.) is the same.
  • If you use duplicate rows, for example to hide one row from desktop clients and the other from email clients, consider using one row that’s optimized for both desktop and mobile.
  • Optimize your email by ensuring it only includes content that’s relevant and engaging.

Limit custom fonts

Custom fonts add to the size of your email. Consider standard or web-safe fonts instead.

Remove formatting

If you copy and paste from Google Docs or Microsoft Word, you may unknowingly add hidden formatting to your email, which can increase its size. You can remove this extra formatting in the email editor by selecting text and clicking the Clear formatting button The 'Clear formatting' button in the email editor..

Clicking the Clear formatting button in the email editor to remove all formatting of the selected text.

We also recommend that when you paste in content from another source that you paste with Ctrl + shift + V (Cmd + Shift + V on Mac). This pastes content into the email editor without any additional formatting. You can then format that content however you like.

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