Recipe Converter
Scale any recipe up or down by adjusting servings. Get exact ingredient amounts for the portion size you need.
Recipe servings
Scale factor
1.5x
| Ingredient | Original | Scaled | Unit |
|---|---|---|---|
| Flour | 2 | 3 | cups |
| Sugar | 1 | 1.5 | cup |
| Eggs | 2 | 3 | pcs |
Frequently Asked Questions about the Recipe Converter
Why doesn't doubling a recipe always work?
Volume scales linearly but cooking times, pan sizes, and leavening do not. Double a cake recipe and the batter is deeper, so it bakes longer at a lower temperature. Salt and spices often need less than a full 2x scale.
How do I scale a recipe by weight instead of volume?
Multiply each ingredient's gram weight by the scale factor (target servings / original servings). Weight is more accurate than cups, especially for flour and sugar, where packing changes volume by 10 to 20 percent.
Can I halve any recipe?
Most recipes halve cleanly. Watch out for single eggs (use 2 tbsp for half an egg), yeast doughs (proofing time stays the same), and small spice amounts that may round down to nothing. Baking soda and salt need careful measurement.
Does this calculator work with US cups and ounces?
Yes. The recipe converter keeps each ingredient's original unit (cup, tsp, tbsp, oz, lb) and only scales the amount. US customary measurements are preserved exactly as you enter them.
How much waste or buffer should I plan for?
Allow about 10 percent extra for ingredients that go quickly (spices, butter, eggs) if you are scaling up for a party. For commercial batches, account for 5 to 10 percent yield loss during prep, cooking, and plating.
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