Type the amounts per serving. Print a Nutrition Facts panel in the FDA layout.
Free tool
Recipe Scaler
Paste your ingredient list, one per line. Set the original and new servings. Every amount scales and rounds to a kitchen fraction. Free, no account.
Results
- Scale factor
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- Lines scaled
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Scaled recipe
3 3/8 cups all-purpose flour 1 1/2 tsp baking soda 1 1/2 tsp salt 1 1/2 cup butter, softened 1 1/8 cup granulated sugar 1 1/8 cup packed brown sugar 3 large eggs 3 tsp vanilla extract 3 cups chocolate chips
How does the recipe scaler work?
The tool reads the number at the start of each line. It understands whole numbers, decimals, fractions like 3/4, mixed numbers like 1 1/2, and symbols like ½. It multiplies that number by the ratio of new servings to original servings, then rounds the result to the nearest eighth so it reads like a recipe.
Everything after the number stays as you wrote it. Lines with no leading number do not change.
What does a worked example look like?
A cookie recipe for 48 cookies scaled to 72 uses a factor of 1.5. 2 1/4 cups flour becomes 3 3/8 cups. 3/4 cup sugar becomes 1 1/8 cups. 2 eggs become 3 eggs.
Frequently asked questions
How do I double a recipe?
Set the original servings to 1 and the new servings to 2, or set 12 and 24. The tool multiplies every leading number by the ratio.
How do I scale a recipe by a factor like 1.5?
Set original servings to 2 and new servings to 3. The ratio is what matters, not the exact numbers.
What happens to lines without a number?
They stay as written. "Pinch of salt" and "Zest of one lemon" do not change.
Does scaling change baking time or pan size?
Yes, and the tool cannot know by how much. A doubled cake batter needs two pans or a bigger pan and often a few extra minutes. Leavening and spices scale well up to about double. Past that, taste and adjust.
Why does 1/3 cup scaled by 1.5 show 1/2 cup?
The tool rounds to the nearest eighth so the result reads as a kitchen measure. 1/3 times 1.5 is exactly 1/2.
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