How to Scale a Recipe
Scaling a recipe means adjusting all ingredient quantities proportionally to make more or fewer servings. Whether you're cooking for a crowd or cutting a recipe in half for date night, the math is simple: divide the target servings by the original servings to get your multiplier, then multiply every ingredient by that number.
Our recipe scaler does this instantly — enter your ingredients, set your original and target servings, and watch every measurement update in real time. It handles whole numbers, decimals, and fractions.
Tips for Scaling Recipes
- Spices and seasonings: Don't scale linearly above 2×. Start at 1.5× the spice amount for a doubled recipe and adjust to taste.
- Baking recipes: Scale carefully — chemical leaveners (baking soda, baking powder) don't always scale linearly. For 2× batches, use 1.75× the leavener.
- Eggs: If scaling gives you a fraction of an egg, beat a whole egg and measure out the fraction by weight (one large egg ≈ 50g).
- Pan sizes: When doubling, you may need a larger pan or to bake in batches. A doubled recipe in the same pan will change cooking time.
- Cooking time: Larger volumes take longer. Add 25% more time when doubling and check for doneness.
Common Recipe Conversions
- 1 cup = 240ml = 16 tablespoons
- 1 tablespoon = 15ml = 3 teaspoons
- 1 stick butter = ½ cup = 113g = 4 oz
- 1 cup flour ≈ 125g (spooned and leveled)
- 1 cup sugar ≈ 200g
- 1 large egg ≈ 50g (without shell)
Why "28 Grams"?
Because precision matters in the kitchen — and 28 grams is exactly one ounce. We build free culinary tools for home cooks and professional chefs who want to get it right every time.