Kitchen / 04
Recipe Scaler
Scale a recipe up or down to any number of servings: paste the ingredients and get the new amounts in kitchen-friendly fractions, with grams for flour, sugar, butter, and other common ingredients.
Recipe Scaler: Each line is read for its amount, written as a whole number, a fraction like 1/2, a mixed number like 1 1/2, a fraction character like ½, or a decimal, then its unit and ingredient. Amounts are multiplied by the scale and rounded to the fractions measuring cups and spoons use, or to sensible gram steps. Lines without a number, like salt to taste, are left as they are. Grams come from the USDA cup weights used by the cooking converter. Runs 100% locally in your browser with zero server file uploads.
- Category
- Home & family tools
- Runs
- In your browser
- Cost
- Free · no sign-up
- Availability
- Ready to use
Runs entirely in your browser
× 1.5
- 3 ⅜ cups all-purpose flour
- 1 ½ tsp baking soda
- ¾ tsp salt
- 1 ½ cup butter
- 1 ⅛ cup granulated sugar
- 1 ⅛ cup brown sugar, packed
- 3 eggs
- 3 cups chocolate chips
Amounts are rounded to kitchen fractions (⅛, ¼, ⅓, ½, ⅔, ¾) and sensible gram steps. Eggs and other whole items may need rounding by eye; baking times change less than amounts, so check early when baking a bigger or smaller batch in a different pan.
Measuring the new amounts
Scaled recipes often land on awkward amounts such as ⅜ cup. A set of measuring spoons helps: 1 cup is 16 tablespoons, and 1 tablespoon is 3 teaspoons, so ⅜ cup is 6 tablespoons. Weighing is easier still; turn on grams, or convert a single ingredient with the cooking converter.
For liquids, the cups to ml converter gives metric volumes, and if the new batch needs a different oven, the oven temperature converter handles °C, °F, and gas marks.
Pans and timing
When you double a cake, use two pans of the original size, or one pan with about twice the area, rather than a deeper pan; a much deeper batter needs a longer bake at a slightly lower temperature to cook through without burning on the outside.
How to use it
- Paste or type the ingredients, one per line, such as 1 1/2 cups flour.
- Enter how many the recipe makes and how many you want, or tap ×½, ×2, or ×3.
- Copy the scaled list; turn on grams for weighing.
Privacy & limitations
Everything happens in your browser; your recipe is kept only in this browser.
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Frequently asked questions
How do I scale a recipe?
Divide the number of servings you want by the number the recipe makes, and multiply every ingredient by that. For 36 cookies from a 24-cookie recipe, multiply by 1.5: 2 cups of flour becomes 3.
What about eggs?
Eggs are rounded to the nearest whole or half egg. For half an egg, beat one egg and use half of it, about 25 g. In baking, round to the nearest whole egg when the scale is small.
Do baking times change when I scale?
Less than the amounts. Cookies of the same size bake for the same time; a bigger cake in a bigger pan may need longer at the same or a slightly lower temperature. Check early and use the usual signs of doneness.
Can I scale spices and leavening the same way?
Mostly, but strong spices, salt, and baking powder can taste too strong when tripled; many cooks scale them a little less and adjust to taste.
Free tool · runs in your browser · no account required