Recipe Scaler
Scale any recipe up or down. Enter your ingredients, pick a serving size, and get amounts in fractions that exist on measuring cups.
Scaled Ingredients
| Original | Scaled |
|---|
Scaling Summary
Unit Conversion Reference
| US Measure | Metric |
|---|---|
| 1 cup | 240 mL |
| 1 tbsp | 15 mL |
| 1 tsp | 5 mL |
| 1 oz | 28 g |
| 1 lb | 454 g |
Common Fraction Conversions
| Decimal | Fraction | Kitchen Measure |
|---|---|---|
| 0.125 | 1/8 | 1/8 cup = 2 tbsp |
| 0.25 | 1/4 | 1/4 cup = 4 tbsp |
| 0.333 | 1/3 | 1/3 cup = 5 tbsp + 1 tsp |
| 0.375 | 3/8 | 3/8 cup = 6 tbsp |
| 0.5 | 1/2 | 1/2 cup = 8 tbsp |
| 0.625 | 5/8 | 5/8 cup = 10 tbsp |
| 0.667 | 2/3 | 2/3 cup = 10 tbsp + 2 tsp |
| 0.75 | 3/4 | 3/4 cup = 12 tbsp |
| 0.875 | 7/8 | 7/8 cup = 14 tbsp |
How to Use This Recipe Scaler
Enter how many servings your original recipe makes and how many you need. The quick multiplier buttons work too - just hit double, half, or triple. Paste your ingredient list into the text area with one ingredient per line. The calculator reads formats like "2 cups flour" and "1/2 tsp vanilla extract."
Type "1 1/2 cups" or "1.5 cups" - same thing. After scaling, you get common fractions instead of decimals like 0.6667 cups.
How Recipe Math Works
Most ingredients scale directly with serving size, but a few need adjustment. This calculator multiplies all ingredients by your scaling factor. When making large batches, taste and adjust seasonings as you go.
- Scales directly: flour, sugar, liquids, fats, most vegetables
- Salt, spices, and leavening agents often need a lighter touch when scaling up significantly.
- Eggs at high multipliers, delicate emulsions, and baking recipes with precise ratios can be unpredictable.
Why Amounts Get Rounded
Raw calculations often produce impractical measurements. Nobody owns a 0.375-cup measure, so the calculator converts these to the nearest common fraction. For eggs and other whole items, expect ranges like "4 to 5 eggs" when the math lands on 4.5.
Working With Fractions
American recipes rely heavily on fractions. Enter fractions however you want. Results match what's printed on your measuring cups. If a calculation produces something weird like 0.417 cups, it rounds to 3/8 cup or tells you that's 6 tablespoons.
Scaling Up vs. Scaling Down
Doubling is straightforward. Halving takes more thought. Can you measure half of 1/3 cup? That's about 2 tablespoons plus 2 teaspoons. These conversions happen automatically, but very small amounts may still need judgment.
Large multipliers (5× or more) affect more than ingredients. Doubled cake batter needs a larger pan (or two regular ones), and a quintupled soup might not fit your largest pot. Cooking times can change too.
When Scaling Gets Tricky
- Baking powder and baking soda don't scale linearly above 3×. Use slightly less.
- What about eggs as binders? At 4× or higher, you may need to adjust.
- Very large batches sometimes need longer mixing times.
Before You Scale
- Write down both original and scaled amounts before you start cooking.
- Prep all scaled ingredients before combining.
- First time scaling a recipe? Test it before an important occasion.
- Doubled batters need larger pans or two regular ones. Check what you have.
- Taste seasonings as you go when scaling up.