MealMint

Recipe Scaler

Paste an ingredient list, enter how many servings it makes and how many you need, and get every amount resized. The scaler handles fractions, ranges and unit sizes, so 12 tablespoons becomes ¾ cup instead of 0.75 cups.

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  • Works in your browser
Your recipe
Quick scale:

Units

Scaled 1.5×
  • 3⅓ cups all-purpose flour
  • 1½ tsp baking soda
  • ¾ tsp salt
  • 1½ cups butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2¼ tsp vanilla extract
  • 3 cups chocolate chips

How to use the recipe scaler

  1. Paste the ingredient list with one ingredient per line, or try the sample.
  2. Enter how many servings the recipe makes and how many you want, or tap ½×, 2× or 3×.
  3. Pick As written to keep the recipe's units, or switch everything to US cups or metric. Metric weighs flour, sugar, butter and other dry ingredients in grams, the way metric recipes are written.
  4. Copy the scaled list and cook from it.

Example: a recipe for 4, scaled to 6 and to 2

To serve 6, multiply by 6 ÷ 4 = 1.5. To serve 2, multiply by 2 ÷ 4 = 0.5.

Ingredient4 servings6 servings2 servings
All-purpose flour2 cups3 cups1 cup
Milk1 cup1½ cups½ cup
Sugar⅔ cup1 cup⅓ cup
Eggs231
Butter4 tbsp6 tbsp2 tbsp

Tips for scaling recipes

  • Change the pan, not just the amounts. A doubled batch needs a pan with twice the area, or it'll be deeper and take longer to cook.
  • Go easy on salt, spices and leavening. Start at about 1½ times when doubling, then taste.
  • Weigh when you can. Grams scale exactly. Our cups to grams converter turns cup measures into weights.
  • Eggs get rounded. The scaler rounds to whole eggs and tells you when it does.

Frequently asked questions

How do I scale a recipe?

Divide the number of servings you want by the number the recipe makes to get a scaling factor, then multiply every ingredient by it. To turn 4 servings into 6, the factor is 6 ÷ 4 = 1.5, so 2 cups of flour becomes 3 cups.

How do I halve a recipe that uses 1 egg?

Beat the egg, then use half of it: about 1½ tablespoons. A large egg is roughly 3 tablespoons, or 50 grams without the shell.

Do I need to change the baking time when I scale a recipe?

Often, yes. A doubled cake in a bigger pan, or a deeper one, takes longer to bake, while smaller batches cook faster. Keep the oven temperature the same and start checking early.

Can I double a recipe exactly?

Most ingredients double cleanly. Salt, spices, baking soda and baking powder can taste stronger when doubled, so many cooks use about 1½ times the amount and adjust to taste.

How many tablespoons are in a cup?

There are 16 tablespoons in a US cup, and 3 teaspoons in a tablespoon. So ¼ cup is 4 tablespoons and ⅓ cup is 5 tablespoons plus 1 teaspoon.

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