Recipe Studio
Recipe Scaler
Resize a recipe by servings, convert practical kitchen measures, compare baking pans and prepare a clean shopping list from one workspace.
Fractions, metric and US unitsScale recipe
Enter an amount as a decimal or fraction, choose its unit and add the ingredient name.
Ingredients
Enter an amount as a decimal or fraction, choose its unit and add the ingredient name.
Paste an ingredient list
Use one ingredient per line, such as 1 1/2 cups flour. Review the detected rows before scaling.
Scaled recipe ready
Your resized recipe
Shopping list
Tick items while shopping. The list is created only in this browser tab.
Kitchen measure converter
Convert volume or weight units. Cup-to-gram conversions require an ingredient because density changes the result.
Converted amount
–Baking pan size converter
Compare pan surface areas to estimate the batter multiplier. Baking time does not increase in a straight line.
Original pan
New pan
Pan scaling result
Do not multiply baking time by the area factor. Check doneness early and follow recipe-specific temperature guidance.
Nutrition scaler
Enter nutrition for one original serving. The calculator estimates the scaled batch total and keeps the per-serving values transparent.
Nutrition estimate
This is arithmetic based on the values you enter, not a food database or medical nutrition assessment.
How recipe scaling works
Ingredients that need judgment
Salt and strong spices
Large batches often need less than a perfectly linear increase. Add most of the calculated amount, taste, then finish carefully.
Yeast and leavening
Dough fermentation and cake structure depend on time, temperature and pan depth. Treat the calculated amount as a starting point.
Eggs and whole items
Use whole items when precision is not critical. For baking, a beaten egg can be weighed or measured when the scaled recipe needs a fraction.
Cooking and baking time
Time usually depends more on food thickness, pan material and oven behavior than on serving count. Check doneness instead of multiplying minutes.
Cup-to-gram estimates
A cup of flour and a cup of sugar do not weigh the same. Density conversion is shown as an estimate and only after an ingredient is selected.
Food safety
Keep safe internal temperatures and storage times unchanged when scaling a batch. A larger quantity may take longer to heat or cool safely.
Recipe scaling examples
The scale factor is 1.5. Two cups become three cups, while one teaspoon becomes one and a half teaspoons.
Changing 8 servings to 4 gives a factor of 0.5. Practical fractions help avoid awkward decimals in the kitchen.
A 20 cm round pan and a 23 cm round pan have different surface areas. Compare them before increasing batter or changing pan depth.
Recipe Scaler FAQ
How do I double or halve a recipe?
Set desired servings to twice or half the original servings, or use the quick scale buttons. Every valid ingredient amount is updated with the same factor.
Can I enter fractions such as 1 1/2 or 3/4?
Yes. The amount fields and pasted ingredient list understand common typed fractions and fraction characters such as ½ and ¾.
Can cups be converted directly to grams?
Only with an ingredient density. A cup measures volume while grams measure weight, so the estimate differs for flour, sugar, butter and other ingredients.
Should cooking time be multiplied by the scale factor?
Usually not. Pan size, food thickness, starting temperature and appliance performance are more important. Check doneness early.
How should I scale eggs?
For flexible recipes, round to a sensible whole egg. For precise baking, beat an egg and measure or weigh the fraction you need.
Does this calculator store my recipe?
No. Ingredient rows and shopping checkboxes are used only in the current browser tab unless you copy, print or download the result yourself.