Recipe scaler
Paste an ingredient list, set the servings you need, and every quantity is resized into kitchen-friendly fractions.
Scaled by
×2 · 24 servings
- 4½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 2 cup butter, softened
- 1½ cup granulated sugar
- 1½ cup packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 4 cups chocolate chips
- Bake at 375°F for 9–11 minutes
What doesn’t scale in a straight line
Ingredient amounts multiply cleanly. A few other things in a recipe don’t:
- Pan size and baking time. Doubling a cake in one deeper pan needs a lower oven (about 25°F less) and more time; two pans of the original size keep the original timing.
- Salt, spices and chilli. Scale them to about 1½× when doubling, then taste and adjust. Strong flavours can dominate a big batch.
- Leavening in large batches. Baking soda and powder can taste metallic at 3× and above; reduce slightly and rely on the batter’s volume.
- Eggs. When scaling gives half an egg, beat one egg and use half by weight (about 25 g).
- Evaporation. A doubled soup in a wider pot loses liquid faster, and a halved stew can dry out. Keep an eye on liquid and add as needed.
Handy equivalents when scaling
| Amount | Equals |
|---|---|
| 3 teaspoons | 1 tablespoon |
| 4 tablespoons | ¼ cup |
| 5 tbsp + 1 tsp | ⅓ cup |
| 8 tablespoons | ½ cup |
| 16 tablespoons | 1 cup |
| 2 cups | 1 pint |
| 4 cups | 1 quart |
| 1 stick butter | ½ cup (113 g) |
Questions cooks ask
How do I halve a recipe with 3 eggs?
Use 1 egg plus half of a second beaten egg (about 25 g), or 1 large and 1 small egg.
Do I change cooking time when I double a recipe?
On the stove, usually only slightly. In the oven it depends on the pan: same pan depth, same time; a deeper pan needs longer at a slightly lower temperature.
How do I convert a recipe to cups from grams?
Use the cups to grams converter; weights differ by ingredient, so there is no single factor.