Recipe Converter & Multiplier

How to scale a recipe up or down

Scaling a recipe is simple math: divide desired servings by original servings to get your multiplier, then multiply every ingredient quantity by that number. For example, scaling from 4 to 6 servings: 6 ÷ 4 = 1.5×. So 2 cups flour becomes 3 cups, and ½ cup butter becomes ¾ cup.

Our recipe converter handles the tricky conversions automatically — fractions like "1 ½ cups" and ranges like "2–3 tablespoons" are parsed and scaled correctly, then rounded to practical cooking measurements.

Common recipe scaling conversions

US cooking measurement equivalents

Tips for scaling recipes successfully

• Baking powder & soda: When doubling, use only 1.5× the leavening agent instead of 2× to avoid metallic taste and over-rising.
• Salt and spices: Start at 1.5× when doubling, then taste and adjust. Seasonings don't always scale linearly.
• Cooking time: Doubled recipes may need 25–50% more time, not double. Use internal temperature as your guide.
• Pan size matters: When doubling, don't just use a bigger pan — sometimes two original-size pans work better, especially for baking.
• Eggs: If halving a recipe that calls for 1 egg, beat the egg and use half (about 2 tablespoons).

How to halve a recipe

Halving is the most common scaling task. Most measurements divide cleanly, but some fractions get tricky. Here are the ones people struggle with most: half of ⅓ cup = 2 tablespoons + 2 teaspoons. Half of ¾ cup = 6 tablespoons. Half of 1 tablespoon = 1½ teaspoons. Half of ⅛ teaspoon = a pinch. Our recipe converter handles all of these automatically and rounds to the nearest practical cooking measurement.

How to double a recipe

Doubling is straightforward for most ingredients — multiply everything by 2. The exception is baked goods where chemical leaveners (baking soda, baking powder) and yeast can cause problems at higher quantities. For baking, it's often better to make two separate batches rather than one doubled batch. For soups, stews, sauces, and casseroles, doubling works perfectly.

Cups to grams: common baking conversions

Cup measurements vary by ingredient because density differs. Here are the most commonly searched conversions:

How to convert a recipe for a different pan size

When switching pan sizes, calculate the area ratio to find your multiplier:

What ingredients don't scale well?

Some ingredients need special attention when scaling:

• Baking soda/powder: Use 1.5× when doubling, not 2×. Excess leavener causes metallic taste and collapse.
• Yeast: Scale to about 0.8× of the expected amount when doubling. Too much yeast causes over-proofing and off-flavors.
• Salt: Start at 1.5× and taste. Salt perception is non-linear — double salt in a doubled recipe often tastes over-salted.
• Spices and extracts: Scale to 1.5× first, then adjust. Concentrated flavors intensify faster than base ingredients.
• Thickeners (flour, cornstarch): Scale slightly less than proportional. Thickening power increases non-linearly with volume.
• Eggs: When halving recipes with odd eggs (e.g., 3 eggs ÷ 2), beat the eggs and measure: 1 large egg ≈ 3 tablespoons.

How to adjust cooking time when scaling

Cooking time doesn't scale linearly with recipe size. When doubling a recipe: increase cooking time by 25–50%, not 100%. When halving: reduce by 25–30%. The exact adjustment depends on the cooking method — thicker foods in the oven need proportionally more time, while stovetop dishes (soups, sauces) adjust less. Always use an internal thermometer: 165°F (74°C) for poultry, 145°F (63°C) for beef/pork, 190°F (88°C) for bread.

Oven temperature conversions

Formula: °C = (°F − 32) × 5/9. For fan/convection ovens, reduce temperature by 25°F (15°C) from conventional oven settings.

Slow cooker to oven conversion

Converting between slow cooker and oven cooking: