How do I halve a recipe?

Set the multiplier to 0.5, or enter the original yield and half of it. The scaler divides every quantity by two and rounds volumes to practical fractions.

How do I scale a recipe that uses cups?

The scaler works with cups directly and rounds results to the nearest common fraction. For more precision, convert cups to grams first, then scale the weights.

How do I scale eggs in a recipe?

If the result is a fraction, beat the eggs together and weigh what you need. A large egg weighs about 50 g out of the shell, so 2.5 eggs is about 125 g.

Do I need to change the baking time when I double a recipe?

Only if the batter ends up deeper. If you also double the pan area, the bake time stays similar. If you use a deeper pan, bake longer and check for doneness.

Does the recipe scaler work offline?

Yes. Once the site has loaded, it is cached on your device and every calculator, including this one, works without an internet connection.

Recipe Scaler — Double, Halve or Resize Any Baking Recipe

Paste an ingredient list, choose a new yield, and get every quantity resized — fractions and grams included.

How to scale a recipe correctly

Scaling a recipe means multiplying every ingredient by the same number, the scale factor. To go from 24 cookies to 36, the factor is 36 ÷ 24 = 1.5. To halve a recipe the factor is 0.5. This tool reads the number at the start of each line — whole numbers, decimals, mixed fractions like "1 1/2", unicode fractions like "½" and ranges like "2–3" — multiplies it, and rewrites the line. Lines without a leading number ("pinch of salt", "butter for greasing") are left untouched for you to judge.

Volume measurements are rounded to kitchen-friendly fractions (eighths, quarters and thirds) so you can actually measure them. Metric weights and millilitres are kept as decimals, because a scale can measure 337.5 g just as easily as 300 g. For the most reliable results, convert cups to weights first with our cups to grams converter.

Worked example

A recipe makes 24 cookies; you want 60. Factor = 60 ÷ 24 = 2.5.

2 ¼ cups flour × 2.5 = 5.625 → 5 5/8 cups (or 270 g × 2.5 = 675 g)
1 tsp baking soda × 2.5 = 2 1/2 tsp
2 large eggs × 2.5 = 5 eggs
340 g chocolate chips × 2.5 = 850 g

What does not scale perfectly

Eggs. Fractions of an egg are awkward. Beat the eggs together and weigh: a large egg is about 50 g out of the shell. Our egg calculator helps.
Leaveners and salt. For big increases (three times or more), many bakers scale baking powder, baking soda and salt slightly less than proportionally and test a batch, because small measuring errors also get multiplied.
Yeast in bread. Yeast scales linearly with flour, but larger dough masses hold heat and ferment faster. Keep an eye on the dough rather than the clock.
Pan size and bake time. A scaled cake needs a pan with a proportionally larger area, and its baking time depends on depth. Use the cake pan size converter and baking time calculator.
Mixer capacity. Doubling a bread dough can overload a stand mixer. Mix in batches if needed.

Tip: convert to baker's percentages

If you scale bread or pizza recipes often, express them in baker's percentages once. Then any batch is just "choose the flour weight and multiply". Our baker's percentage calculator does both directions.

Recipe Scaler

Calculator

How to scale a recipe correctly

Worked example

What does not scale perfectly

Tip: convert to baker's percentages

Frequently asked questions

Sources

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