How to scale a recipe
- Paste the ingredient list, one ingredient per line.
- Choose how to scale: multiply (½×, 2×, 3× or any number), go from the recipe's servings to the servings you need, or scale everything to match the amount of one ingredient you have.
- Copy the result, or save the recipe to scale it again later.
Every amount is calculated from your original recipe, so changing your mind never adds rounding errors. Spoons and cups switch to the easiest measure: 3 teaspoons become 1 tablespoon, and 12 tablespoons become ¾ cup.
Tips for resizing recipes
Eggs
If you need half an egg, beat one egg and use about half of it, roughly 1½ to 2 tablespoons for a large egg. For baking, round to the nearest whole egg only when the recipe is forgiving.
Baking
Baking depends on ratios, so scale every ingredient, measure carefully and weigh flour if you can. Doubling usually works; very large changes may need testing.
Pan size and cooking time
Scaling changes ingredient amounts only. A bigger batch may need a larger pan, more time or a lower temperature. Check for doneness rather than relying on the original time.
Questions
How do I halve a recipe?
Paste the ingredients and choose ½×. For example, ¾ cup becomes ⅜ cup, which is 6 tablespoons.
Can I scale by servings instead of a multiplier?
Yes. Choose Servings, enter how many the recipe makes and how many you need. A recipe for 4 scaled to 6 is multiplied by 1.5.
What if I only have a certain amount of one ingredient?
Choose One ingredient, pick it, and enter the amount you have. Everything else is scaled to match.
Which cup size is used?
US customary cups and spoons: 1 cup is 16 tablespoons or 48 teaspoons. UK and metric cups differ slightly; support for them is planned.
Does it change cooking times or temperatures?
No. Only ingredient amounts change. Times, temperatures and pan sizes in the method stay as written.