Recipe Scaler

You multiply every ingredient by the same factor, and that factor is the new serving count divided by the original. Going from 4 servings to 6 gives a factor of 1.5, so each amount grows by half; going from 12 down to 4 gives 0.333, so each shrinks to a third. This scaler does that for every row at once and, because rounding a third of an egg or a cup gets messy, it also converts each amount to grams so you can weigh it exactly.

Cups measure volume, but a scaled amount rarely lands on a clean fraction, and 0.67 cups is hard to eyeball. Grams fix that because a kitchen scale reads any number precisely, and weight does not change with how you pack or sift. That matters most in baking, where a cup of flour can vary by 20% depending on how it is scooped. Weighing the scaled grams gives you the same result every time.

It depends entirely on the ingredient, because a cup is a volume and grams are a weight. A cup of water is about 237 grams, a cup of all-purpose flour is about 125 grams, a cup of granulated sugar is about 200 grams, and a cup of butter is about 227 grams. That is why this tool asks which ingredient each row is, so it can apply the right density instead of a single wrong number.

Yes. Set the original and desired servings to any numbers and the factor follows, or use the quick buttons for half, double, and triple. If you would rather think in a straight multiplier, put 1 in the original box and your multiplier in the desired box, so 1 to 2.5 scales everything by 2.5. Every ingredient row updates instantly as you type.

The measured ingredients do, so flour, sugar, liquid, and butter all move with the same factor. A few things do not scale cleanly in practice, though. Baking times change with pan size rather than volume, leaveners like baking soda and strong spices are often held back slightly when scaling way up, and salt is worth tasting for. The math gives you the exact amounts; use judgment on those edge cases.

Half an egg is the classic scaling problem. Crack and beat one egg, then measure out half by weight or volume, since a large egg is about 50 grams or 3 tablespoons beaten. Save the rest for another use. For most other ingredients the scaler gives you a clean gram figure, so the egg is usually the only thing you have to split by hand.