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Recipe Scaler — Double, Halve or Resize Any Recipe

Paste your ingredients, adjust the serving size, and every quantity scales automatically.

Recipe Unit Converter

Cups to grams, °F to °C, tablespoons to ml, and more.

How to Scale a Recipe

To scale any recipe, find the scale factor — the servings you want divided by the servings the recipe makes — then multiply every ingredient by it:

scale factor = desired servings ÷ original servings

• Double a recipe: multiply every ingredient by 2 (a recipe for 4 becomes 8 servings).
• Halve a recipe: multiply by 0.5 (4 becomes 2 servings).
• Any size:a recipe for 4 scaled to 6 servings is 6 ÷ 4 = ×1.5, so 250 g flour becomes 375 g.

Cook and bake times don't scale linearly — use a larger pan and check doneness early. Resize a whole ingredient list in the recipe scaler above.

Quick recipe unit conversions

• 1 cup = 16 tablespoons = 48 teaspoons ≈ 237 ml
• 1 tablespoon = 3 teaspoons ≈ 15 ml
• 1 ounce ≈ 28.35 g · 1 pound ≈ 454 g
• °C = (°F − 32) × 5⁄9 · °F = °C × 9⁄5 + 32 (e.g. 350°F ≈ 177°C)

How to Halve a Recipe (½×)

Divide every ingredient by 2 and keep the method the same. The measurements that don't split neatly are worked out below, once, so you never have to again. (US cups: 1 cup = 16 tablespoons = 48 teaspoons.)

Halving Chart: the Awkward Amounts

Halve a whole ingredient list automatically in the recipe scaler above — tap ½× and every amount is rewritten for you.

How to Double a Recipe (2×)

Multiply every ingredient by 2. Mixed amounts like “1 tbsp + 1 tsp” double piece by piece — double the tablespoons, double the teaspoons. Where a doubled amount lands on a friendlier unit, use it: 12 tablespoons is ¾ cup, and measuring ¾ cup once beats counting out 12 spoonfuls.

Recipe Doubling Chart

Double a whole ingredient list automatically in the recipe scaler above.

How to Multiply a Recipe by 1.5×, 3× or Any Factor

Any factor works the same way — multiply every quantity by it. Here is a pancake recipe for 4 taken to 6 servings (×1.5):

The awkward one is the milk: 1½ × 1.5 = 2¼ cups. That's exactly the kind of fraction math the scaler above does for you — type the list once and read off the answers.

Multiplying Big: 3×, 4× and Catering Batches

The math is identical at any factor — 3× a recipe for 4 feeds 12, 4× feeds 16. What changes at big multipliers is everything around the math:

• Pan capacity.A quadrupled soup needs a pot with four times the volume, and a tripled cake batter won't fit in one tin — split it across pans rather than overfilling. For anything that browns, cook in batches: an overcrowded pan steams instead of searing.
• Seasoning restraint. Salt, chilli, and strong spices concentrate as batches get bigger. At 3× and up, start with about three-quarters of the multiplied amount, then taste and adjust at the end.
• Time and heat. Keep the oven temperature the same and expect a longer — but not multiplied — cook. Deeper pans need more time; wider pots barely more.

What Doesn't Scale: Eggs, Pans, Salt and Time

The ingredient math is the easy part. These four are where scaled recipes actually go wrong:

• Eggs. One egg is the classic half-batch problem. Beat it until the yolk and white are blended, then measure out half — about 2 tablespoons, or 25 grams on a scale (a large egg is roughly 50 g without the shell). For forgiving recipes (pancakes, muffins, meatballs) just round to the nearest whole egg and hold back a splash of the other liquid.
• Cooking time. Time tracks thickness and depth, not quantity. Two trays of cookies bake in roughly the same time as one (rotate them halfway); a doubled casserole in a deeper dish needs maybe 15–25% longer, not twice as long; a halved batch usually finishes in about two-thirds of the original time. Keep the oven temperature the same and judge by doneness, not the clock.
• The pan. Doubled cake batter in the original tin bakes up with burnt edges and a raw middle. Use two pans of the original size, or one with roughly twice the area — and when halving, drop to a smaller pan so the batter sits at a similar depth (a 9×13 recipe halved fits an 8×8).
• Salt, spices and leavening. Seasoning intensifies as batches grow and punches above its weight as they shrink. Start at about 1.5× the salt when doubling, taste near the end, and top up. Baking soda and baking powder are chemistry — divide them exactly when halving, but at 3× and above use about 85–90% of the calculated amount, or you get a metallic taste and a cake that rises fast then collapses.

How to Convert a Recipe to Metric

There is no single “cups to grams” number — a cup is a volume, and every ingredient packs that volume differently. A cup of honey weighs almost four times as much as a cup of rolled oats, and a cup of flour alone swings between 110 g and 150 g depending on how it was scooped. Use the weight for your specific ingredient:

Cups to Grams Conversion Chart

A Worked Example: Cookie Recipe, US to Metric

A classic chocolate chip cookie ingredient list converted line by line. Multiply each cup amount by that ingredient's grams-per-cup, leave the spoon measures alone, and convert the oven temperature last:

Rounding to the nearest 5 g (281 g → 280 g) is fine — that's well within the accuracy of measuring by cup in the first place.

Convert a Recipe to US Measurements

Going the other way — a European recipe in grams and Celsius that you want in cups and Fahrenheit — is the same chart in reverse. Divide grams by the ingredient's grams-per-cup: 250 g flour ÷ 125 = 2 cups; 100 g granulated sugar ÷ 200 = ½ cup. For liquids, divide millilitres by 237 for cups or by 15 for tablespoons, and convert temperatures with °F = °C × 9⁄5 + 32. Every converter above accepts input on either side.

Conversion Traps to Watch For

• Don't use one factor for everything.A cup of flour is 125 g but a cup of honey is 340 g. Generic “1 cup = 240 g” charts will wreck a bake — always convert per ingredient.
• Keep spoons for small amounts.Baking soda, baking powder, salt, and spices usually weigh under 5 g per teaspoon — below the reliable range of most home scales. Metric recipes use teaspoons and tablespoons for these too.
• “Imperial” isn't one system.A US pint is 473 ml but a UK pint is 568 ml; an Australian tablespoon is 20 ml versus 15 ml in the US and UK; and the metric cup used in Australia and New Zealand is 250 ml, not the US 237 ml. Check where the recipe was written.

Oven Temperatures: °F to °C (and Fan Ovens)

The exact formula is °C = (°F − 32) × 5⁄9 — so 350°F ≈ 177°C. In practice you round to the nearest common dial setting, and for a fan (convection) oven you reduce the temperature by about 20°C because circulating air cooks faster:

Frequently Asked Questions