Recipe Converter & Scaler

Divide the desired servings by the original servings to get the scale factor. Multiply each ingredient amount by the factor. Note: cooking time doesn't scale linearly — a double recipe in the same pan may need more time; a doubled cake in a larger pan may need less time per inch of depth.

3 teaspoons = 1 tablespoon. 16 tablespoons = 1 cup. 2 tablespoons = 1 fluid ounce. 4 tablespoons = ¼ cup. When halving a recipe with odd measurements: ½ of 1 tablespoon = 1½ teaspoons.

The weight of a cup varies by ingredient: 1 cup all-purpose flour ≈ 120–125g. 1 cup sugar ≈ 200g. 1 cup butter ≈ 227g (2 sticks). 1 cup water/milk ≈ 240g. For baking, weight measurements are more accurate than volume — a scooped cup of flour can vary by 20–30g.

For most savory recipes, yes. For baked goods, be careful: doubling baking powder/soda exactly often works, but err on the slightly less side (e.g., 1.75× instead of 2×). Salt is usually scaled at 0.75× when doubling. Yeast for bread can often stay the same — just let the dough rise longer.