Recipe Scaler
Double, halve, or scale any recipe to any number of servings. Enter amounts below and get converted measurements instantly.
Multiply by:
2x
=
Common Scaling Quick Reference
Halving Common Amounts
| Original | Halved |
|---|---|
| 1 cup | 1/2 cup |
| 3/4 cup | 6 tbsp |
| 2/3 cup | 1/3 cup |
| 1/2 cup | 1/4 cup |
| 1/3 cup | 2 tbsp + 2 tsp |
| 1/4 cup | 2 tbsp |
| 1 tbsp | 1 1/2 tsp |
| 1 tsp | 1/2 tsp |
Doubling Tips
| Tip |
|---|
| Double all ingredients except salt and leavening |
| Start with 1.5x the salt, taste and adjust |
| Use 1.5x the baking powder/soda |
| Spices: start at 1.5x, adjust to taste |
| Cooking time may increase 25-50% |
| Use a bigger pan, not a higher temperature |
Tricky Ingredients
| Ingredient | Scaling Note |
|---|---|
| Eggs | Round to nearest whole egg |
| Yeast | Does not scale linearly; use 75% when doubling |
| Salt | Start at 1.5x when doubling, taste and adjust |
| Baking soda/powder | Use 1.5x when doubling for best rise |
| Garlic | Scale to taste; doubling often gives too much |
| Hot peppers | Scale to taste; heat compounds quickly |
Frequently Asked Questions
For most ingredients, yes. However, salt, spices, leavening agents (baking soda, baking powder), and yeast should be scaled more conservatively. Start at 1.5x for these and adjust to taste. Sugar scales linearly for most recipes.
Beat the egg in a small bowl, then measure out half (about 1.5 tablespoons for a large egg). Or use 1 egg yolk as a rough half-egg substitute in most recipes. For baking, the beaten-and-measured method is more precise.