How to scale a recipe
Paste your ingredient list into the box — one ingredient per line, just like the original recipe. Pick a quick button (Half, Double, Triple, and more), type a custom multiplier, or open Scale by servings and enter what the recipe makes now and what you want it to make. Press Scale Recipe and every quantity is recalculated for you and rounded to clean, kitchen-friendly fractions like ¼, ⅓, and ½.
It reads real recipe amounts
The scaler understands whole numbers (3 eggs), decimals (1.5 cups), simple fractions (3/4 cup), and mixed numbers (1 1/2 tsp). Lines without a number, like "salt to taste" or "a pinch of nutmeg," are carried through unchanged so nothing gets lost.
Tips for doubling and halving
- Eggs don't always divide evenly. If halving leaves you with 1½ eggs, beat one egg and use half by volume (about 1½ tablespoons).
- Season to taste. Salt, spices, and strong flavors often don't need full scaling — start with a little less and adjust.
- Pans and time change too. Doubling a cake usually means a bigger pan or two pans; baking time shifts, so test for doneness rather than trusting the clock.
- Leaveners are sensitive. Baking soda and baking powder scale linearly here, but very large batches sometimes need slightly less — bakers, use judgment.
Free, private, unlimited
All scaling happens in your browser — your recipes are never uploaded or stored. Scale as many recipes as you like, then copy the result to your notes or print a clean card for the kitchen.