How to use the recipe scaler
- Enter how many servings the recipe makes and how many you want — or switch to a multiplier such as 2 or 0.5.
- Add each ingredient with its amount, unit and name.
- Keep fractions switched on to see cups and spoons as ½, ⅓, ¾ and so on.
The formula
Scaling factor = Servings wanted ÷ Servings in recipe New amount = Original amount × Scaling factor
Worked example
A recipe for 4 people, scaled to 6 (factor 1.5):
- 2 cups flour → 3 cups
- ¾ tsp salt → 1⅛ tsp (1 tsp plus a pinch)
- 2 eggs → 3 eggs
- 250 g butter → 375 g
Kitchen measurement equivalents
| Measure | Equals |
|---|---|
| 1 tablespoon | 3 teaspoons · ½ fl oz · 15 mL |
| ⅛ cup | 2 tablespoons |
| ¼ cup | 4 tablespoons |
| ⅓ cup | 5 tablespoons + 1 teaspoon |
| ½ cup | 8 tablespoons |
| ¾ cup | 12 tablespoons |
| 1 cup | 16 tablespoons · 8 fl oz · about 240 mL |
| 1 stick of butter | ½ cup · 8 tablespoons · 113 g |
Halving and doubling cheat sheet
| Original | Half | Double |
|---|---|---|
| 1 cup | ½ cup | 2 cups |
| ¾ cup | 6 tbsp | 1½ cups |
| ⅔ cup | ⅓ cup | 1⅓ cups |
| ⅓ cup | 2 tbsp + 2 tsp | ⅔ cup |
| ¼ cup | 2 tbsp | ½ cup |
| 1 tbsp | 1½ tsp | 2 tbsp |
| 1 tsp | ½ tsp | 2 tsp |
Tips for scaling recipes
- Weigh when you can: grams scale perfectly, while cups of flour can vary by 20% or more depending on how they are filled.
- Adjust the pan: a doubled cake needs a pan with about twice the area, or two pans.
- Watch the seasoning: when tripling or more, add salt, spices and chilli gradually and taste.
- Leavening: for large batches of baked goods, many bakers use a little less than a straight multiple of baking powder or soda.
- Liquids reduce differently: soups and sauces in a wider pot evaporate faster — keep extra stock handy.
- Cooking time: roasts and casseroles get thicker, not just bigger, so they take longer; check with a thermometer.
Converting between cups and grams
Once a recipe is scaled, odd amounts like 1⅞ cups are easier to weigh. Typical weights: 1 cup of all-purpose flour is about 120–125 g, granulated sugar about 200 g, packed brown sugar about 213 g, butter 227 g, and water or milk about 240 g. Weights differ a little between sources, so if a recipe gives grams, use those. For a whole cookbook of US recipes, a scale set to grams also makes doubling and halving much easier because there are no fractions to juggle.
Scaling down
Halving or quartering a recipe is handy for small households. Very small amounts of spices are hard to measure — a “pinch” is about ⅛ teaspoon and a “dash” about 1/16 teaspoon. Smaller batches also cook faster, so check a few minutes early.