How to use this calculator
Enter how many servings the recipe was written for and how many servings you actually want. The scaling factor appears immediately — that's the number you multiply every ingredient by.
Then add each ingredient. Type the quantity, pick the unit, and label what it is (flour, butter, salt — whatever helps you read your scaled list). The scaled amount appears below, and the calculator simplifies units when it makes sense — 3 teaspoons becomes 1 tablespoon, 16 tablespoons becomes 1 cup.
You can save your scaled recipe by taking a screenshot or printing the page. Nothing gets sent to a server — the math runs entirely in your browser.
Why scaling recipes is harder than it looks
The math is simple, but recipes don't always scale linearly. Bulk ingredients like flour, sugar, butter, milk, and eggs scale cleanly — multiply by your factor and you're done. Other ingredients are weirder.
Spices and salt are about taste preference, and your taste preference doesn't double when you double a recipe. A pinch is still a pinch. When doubling, start by multiplying spices by 1.5 and adjust at the end. When tripling, try 2× and taste.
Leavening (baking powder, baking soda) is about chemistry. Doubling baking powder usually works, but tripling it often produces a metallic taste. For larger scales, multiply by your factor up to 2× and stop there — beyond that you may want to bake in two batches instead.
Yeast is even trickier — yeast multiplies during fermentation, so doubling the dough doesn't require doubling the yeast. Try 1.5× when doubling and let it rise a bit longer.
Common scaling questions
How do I double a recipe?
Multiply every bulk ingredient by 2. For spices, salt, and leavening, try 1.5–1.8× first. Use a larger pan if needed (see the Baking Pan Converter).
How do I halve a recipe?
Multiply every ingredient by 0.5. Egg quantities can be tricky — see "What about eggs?" below.
What about eggs?
Eggs are the most awkward ingredient to scale. To halve "1 egg," beat one egg in a small bowl and use 2 tablespoons (about half). To make 2.5 eggs, use 2 whole eggs plus 2 tablespoons of beaten egg from a third.
Can I scale by 1.75 or some other odd number?
Yes. The calculator handles any factor. Going from 4 to 7 servings = factor of 1.75. Going from 6 to 4 servings = factor of 0.667.
Common kitchen unit conversions
| From | To | Conversion |
|---|---|---|
| 1 tablespoon | teaspoons | 3 tsp |
| 1 cup | tablespoons | 16 tbsp |
| 1 cup | fluid ounces | 8 fl oz |
| 1 cup | milliliters | 237 ml |
| 1 quart | cups | 4 cups |
| 1 pint | cups | 2 cups |
| 1 stick butter | tablespoons | 8 tbsp (1/2 cup) |
| 1 ounce (weight) | grams | 28.35 g |
| 1 pound | grams | 454 g |
Frequently asked questions
How do I double a recipe?
Multiply every bulk ingredient by 2. Spices, salt, and leavening often work better at 1.5–1.8×.
Can I scale a recipe by an odd number?
Yes — any factor works. The calculator handles 1.75×, 0.667×, or whatever you need.
Do all ingredients scale linearly?
Mostly. Bulk ingredients (flour, sugar, fat, liquid, eggs) scale cleanly. Spices, salt, and leavening scale less aggressively.
How do I scale baking time?
Time stays mostly the same if pan size doesn't change. Larger pan = thinner batter = faster bake. Use the Baking Pan Size Converter for those swaps.