Recipe scaler
Halve it, double it, feed a crowd or use up exactly what’s in the fridge. Enter the recipe once and every amount rescales, in measures you can actually spoon out.
× 2.00
Original recipe
Scaled × 2.00
| 4½ cup | all-purpose flour |
| 2 cup | butter, softened |
| 1½ cup | granulated sugar |
| 1½ cup | brown sugar, packed |
| 4 eggs | large eggs |
| 2 tsp | baking soda |
| 2 tsp | salt |
| 4 cup | chocolate chips |
Changing pan size too? The cake pan converter works out the multiplier from the pan dimensions.
Convert a cup recipe to grams
Paste an ingredient list written in cups, spoons or sticks. It is rewritten in grams using standard baking weights, ready to scale above or turn into baker’s percentages.
Scaling a recipe without surprises
Multiplying ingredients is the easy part. What changes with the batch size is everything around it:
- Eggs. A large US egg is about 50 g out of the shell (roughly 30 g white, 20 g yolk). For 1½ eggs, beat two and weigh out 75 g.
- Pans. Doubling a recipe for an 8″ square pan fits a 9×13″ pan almost exactly (64 vs 117 sq in, a 1.8× ratio). Other sizes: see the pan converter.
- Mixing. A stand mixer bowl has a limit. Big bread batches are easier split in two.
- Weigh when you can. ⅓ of ¾ cup is awkward; 50 g is not. Converting to grams first (with the AI converter above or the cups to grams table) makes every scale exact.
Egg size equivalents
| US size | Weight without shell | Equal to large eggs |
|---|---|---|
| Medium | ≈ 44 g | 0.9 |
| Large | ≈ 50 g | 1 |
| Extra large | ≈ 56 g | 1.1 |
| Jumbo | ≈ 63 g | 1.25 |
Based on USDA minimum weights per dozen. Three large eggs can be swapped for four medium, or for two jumbo plus a splash.
Questions bakers ask
How do I halve a recipe?
Multiply every ingredient by 0.5. The awkward ones are eggs and spoons: half of 3 eggs is 1½, so beat 2 eggs and use about 75 g (a large egg is roughly 50 g without the shell). Half of ¾ cup is 6 tablespoons. The scaler shows these as kitchen-friendly fractions.
How do I scale by servings?
Divide the servings you want by the servings the recipe makes. A recipe for 8 scaled to 12 is × 1.5; scaled to 5 it is × 0.625.
Can I scale a recipe to the ingredient I have?
Yes. Choose “by one ingredient”, pick it, and enter how much you actually have, say 300 g of butter when the recipe calls for 225 g. Everything else scales by the same factor (× 1.33).
Do baking times change when I double a recipe?
Not if you use two pans of the original size. In one bigger, deeper pan the centre takes longer: lower the oven by about 10–15 °C (25 °F) and start checking at the original time. For pan changes use the cake pan converter.
Should I scale leavening and salt exactly?
For most home scaling (½× to 3×) scale them exactly. At large multipliers in commercial batches, bakers sometimes trim leavening slightly, but test a batch before changing a proven formula.
What does the AI converter do?
Paste a recipe written in cups, spoons or sticks and it rewrites each ingredient in grams using standard baking densities, flagging anything it had to guess. It runs only when you press the button, and you can edit the result.