🍳 Recipe Scaler
Scale any recipe to any number of servings
Ingredients
Quick Conversions When Scaling
| If recipe says | ×0.5 | ×2 | ×3 |
|---|---|---|---|
| 1 cup | ½ cup | 2 cups | 3 cups |
| ¾ cup | 6 tbsp | 1½ cups | 2¼ cups |
| ⅓ cup | 2 tbsp + 2 tsp | ⅔ cup | 1 cup |
| 1 tbsp | 1½ tsp | 2 tbsp | 3 tbsp |
| 1 tsp | ½ tsp | 2 tsp | 1 tbsp |
| ¼ tsp | ⅛ tsp | ½ tsp | ¾ tsp |
| 1 egg | 1 egg* | 2 eggs | 3 eggs |
*For half an egg: beat 1 egg, use half (about 1.5 tbsp)
Tips for Scaling Recipes
Most ingredients scale linearly — double the recipe, double every ingredient. But seasonings, salt, baking powder, and baking soda should be scaled at 75-80% when doubling or tripling (add 1.5x instead of 2x salt when doubling). Taste and adjust. Cooking time changes too: doubled recipes may need 25-50% more time, not double the time, since the oven temperature stays the same and heat penetration is the limiting factor.