Recipe Scaler
Resize a recipe for any number of servings: paste the ingredients and get every amount scaled, in kitchen fractions.
How recipe scaling works
Scale factor = Servings wanted ÷ Original servings · New amount = Original amount × factor
Going from 4 to 6 servings is a factor of 1.5: 2 cups flour becomes 3 cups, 1 1/2 tsp baking powder becomes 2 1/4 tsp, and 1/3 cup milk becomes 1/2 cup.
The scaler reads whole numbers, decimals, fractions such as 1/2 and 1 1/2, and symbols like ½ and ¾ at the start of each line, then rounds the result to the nearest common kitchen fraction. Lines without an amount, like "salt to taste", are left as they are.
Tips for scaling recipes
- Eggs: round to whole eggs, or beat an egg and use part of it (one large egg is about 3 tablespoons).
- Baking: leavening, salt and spices scale reliably up to about double. Beyond that, scale baking powder and soda slightly less and test a batch.
- Pans and time: a bigger batch needs a bigger pan or several pans. Keep the batter depth similar and the baking time stays close to the original.
- Weigh when you can: grams scale exactly; use our cups to grams converter to switch.
Handy equivalents
| Amount | Equals |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | 1/4 cup |
| 16 tablespoons | 1 cup |
| 2 cups | 1 pint |
Frequently asked questions
How do I halve a recipe?
Set the new servings to half the original. Every amount is multiplied by 0.5, so 3/4 cup becomes 3/8 cup (6 tablespoons).
Can I triple a baking recipe?
Usually yes, but mix in batches if your bowl or mixer is small, and consider using slightly less leavening.
How do I scale an odd number of eggs?
Beat the eggs together and measure by volume: one large egg is about 3 tablespoons (50 g).
Last reviewed October 2026. Results are estimates; check important decisions with a qualified professional.