How to use the recipe scaler
- Paste the ingredient list, one ingredient per line, from a recipe card, a website or your notes. Headings and lines such as “salt to taste” can stay; they pass through unchanged.
- Enter the servings the recipe makes and the servings you want. Use ×½, ×2 or ×3 for common changes, or type any number, including decimals.
- Choose units. Keep units scales each line in the recipe's own units. Metric converts to millilitres, litres, grams and kilograms. US converts to teaspoons, tablespoons, cups, ounces and pounds.
- Check, then copy. Notes under the list point out lines the tool left alone or could not convert. Copy results puts the scaled list on your clipboard, one ingredient per line.
Everything happens in your browser. The ingredients you paste are not sent anywhere or saved.
How recipe scaling works
Every scaled recipe comes down to one number, the scaling factor:
Scaling factor = new servings ÷ original servings
A recipe that serves 4, scaled to 6, has a factor of 6 ÷ 4 = 1.5, so 2 cups of flour becomes 3 cups. Scaling the same recipe down to 2 servings uses 0.5, and 60 g of butter becomes 30 g.
The tool keeps the full factor while it calculates. Going from 6 servings to 4 multiplies by 2/3, not a rounded 0.7, and only the final amount is rounded. US measures round to the nearest 1/8, with thirds for cups and spoons because 1/3 cup is a standard measure. Metric amounts round to sensible decimals such as 7.5 g or 355 ml. Very small cup or tablespoon amounts switch to spoons, so 1/8 cup reads as 2 tbsp.
Count the yield the same way on both sides. If a recipe makes 12 muffins, enter 12 as the original and the number of muffins you want as the new amount.
What not to scale in a straight line
The maths changes the ingredient quantities. It does not change how a dish cooks. Check these before you start:
- Eggs
- Eggs rarely scale to a whole number. In forgiving dishes such as pancakes or a frittata, round to the nearest whole egg. For cakes and other baking, beat the egg and weigh the part you need: half of a 52 g beaten egg is 26 g. The scaler flags egg amounts that don't come out whole.
- Pan size and depth
- More batter in the same tin sits deeper and bakes differently, and a halved batter spreads thin in the original pan. Choose a pan that keeps the food at about the original depth, or cook a large batch in two pans you already know.
- Leavening
- Baking powder, bicarbonate of soda and yeast are scaled in proportion here, which is the usual starting point. Large changes to baked goods can still behave differently, so for a big batch look for a version of the recipe written at that size.
- Salt, spices and chilli
- Add the scaled amount gradually and taste as you go, especially when doubling or tripling. There is no reliable percentage to knock off; taste is the test.
- Cooking time and temperature
- Time does not scale with the factor. A half-size cake is not done in half the time, and a doubled stew in a bigger pot can take longer to come to a simmer. Keep the recipe's temperature unless the author says otherwise, start checking early, and go by its doneness cues rather than the clock.
For preserving, canning or anything where safety depends on exact proportions, use a tested recipe at the size you need instead of scaling one. For worked examples, partial eggs and turning scaled ingredients into a shopping list, read our full guide to scaling a recipe.
Kitchen conversion chart
The converter uses US customary measures and the standard values below. Volumes and weights are converted separately.
| US measure | Metric |
|---|---|
| 1/4 teaspoon | 1.23 ml |
| 1/2 teaspoon | 2.46 ml |
| 1 teaspoon | 4.93 ml |
| 1 tablespoon (3 teaspoons) | 14.79 ml |
| 1 fluid ounce (2 tablespoons) | 29.57 ml |
| 1/4 cup (4 tablespoons) | 59.15 ml |
| 1/3 cup (5 tablespoons + 1 teaspoon) | 78.86 ml |
| 1/2 cup (8 tablespoons) | 118.3 ml |
| 1 cup (16 tablespoons or 8 fl oz) | 236.6 ml |
| 2 cups (1 US pint) | 473.2 ml |
| 4 cups (1 US quart) | 946.4 ml |
| Weight | Metric |
|---|---|
| 1 ounce | 28.35 g |
| 4 ounces (1/4 pound) | 113.4 g |
| 8 ounces (1/2 pound) | 226.8 g |
| 12 ounces (3/4 pound) | 340.2 g |
| 16 ounces (1 pound) | 453.6 g |
| 2 pounds | 907.2 g |
1 kilogram is about 2.2 pounds (35.3 ounces).
Cup and spoon sizes differ between countries. An Australian tablespoon is 20 ml (four teaspoons), and the metric cup used in Australia and New Zealand is 250 ml, a little more than the US cup. The calculations on this page use US cups and spoons. For an Australian recipe, choose Keep units, or work out tablespoons at 20 ml each by hand.
Frequently asked questions
How do I convert a recipe to more servings?
Divide the servings you want by the servings the recipe makes, then multiply every ingredient by that number. To turn a 4-serving recipe into 10 servings, multiply by 2.5: 2 cups of stock becomes 5 cups. The scaler above does this for the whole ingredient list at once. Check the pan size and cooking time separately.
Can I convert cups to grams?
Not with a single number. A cup measures volume and a gram measures weight, so the conversion depends on how dense the ingredient is. A cup of all-purpose flour weighs roughly 120 g, while a cup of granulated sugar weighs about 200 g. That is why this tool converts cups to millilitres, never to grams. For baking, use the gram amounts the recipe author gives, or an ingredient-specific list such as King Arthur Baking's ingredient weight chart.
How do I scale eggs?
Multiply the eggs like any other ingredient, then round sensibly. For pancakes, scrambles and other forgiving recipes the nearest whole egg is usually fine. For baking, beat the eggs together and weigh what you need: if your beaten egg weighs 52 g and the recipe needs half, use 26 g. Keep yolks and whites separate when the recipe lists them separately.
Does cooking time change when I double a recipe?
Often, but not by the scaling factor. A doubled recipe in a bigger pan or deeper pot can take longer to heat through, and a halved cake in a smaller tin may be ready sooner. Keep the temperature the recipe gives unless it says otherwise, start checking early, and use doneness cues such as colour, texture or a thermometer reading.
Is my recipe saved or sent anywhere?
No. The scaler runs in your browser. The ingredients you paste are not uploaded, stored or shared, and they are gone when you reload or leave the page.
Kivella app
Scale recipes inside Kivella
Kivella, the recipe and pantry app for iPhone and Android, scales your saved recipes by servings and shows which ingredients you already have in your pantry at the new serving count.