Recipe Scaler

To scale a recipe, divide the servings you want by the servings the recipe makes, then multiply every amount by that number. Going from 4 servings to 6 gives a factor of 1.5. So 2 cups of flour becomes 3 cups and 1/2 cup of butter becomes 3/4 cup.

Enter the original and new servings, then list each ingredient with its amount, unit and name. Type amounts as whole numbers or decimals, such as 0.5 for a half. The scaler multiplies each one and shows the result as a kitchen-friendly fraction where it can. It uses halves, thirds, quarters, sixths and eighths, so 0.333 cups shows as 1/3. Amounts that are not close to a common fraction appear as a rounded decimal. When your list is ready, copy it in one go. The tool does not change units. If a tripled recipe calls for 12 tablespoons, you can use 3/4 cup instead, since a cup is 16 tablespoons. The Cooking Measurement Converter helps with those swaps and with turning cups into grams.

Some parts of a recipe do not scale in a straight line. Cooking time depends on the size and depth of the dish, not on the amount of food, so check early when you change pan size. Salt, spices and strong flavors are safer scaled a little under and adjusted to taste. Eggs rarely divide neatly. For half an egg, beat one egg and use about half. Baking is the least forgiving, and doubling a cake often works better as two batches than as one big one.