Recipe scaler
Enter an amount from the recipe, pick the factor, read the scaled amount as a usable kitchen fraction. Works for cups, tablespoons, or any unit, the number scales, the unit stays.
Scaled amount: …
Common cup amounts, scaled
| Recipe says | ×½ | ×2 | ×3 |
|---|---|---|---|
| ¼ cup | ⅛ cup | ½ cup | ¾ cup |
| ⅓ cup | 3/16 cup | 11/16 cup | 1 cup |
| ½ cup | ¼ cup | 1 cup | 1½ cups |
| ⅔ cup | 5/16 cup | 15/16 cups | 2 cups |
| ¾ cup | ⅜ cup | 1½ cups | 2¼ cups |
| 1 cup | ½ cup | 2 cups | 3 cups |
| 1½ cups | ¾ cup | 3 cups | 4½ cups |
| 2 cups | 1 cup | 4 cups | 6 cups |
| 3 cups | 1½ cups | 6 cups | 9 cups |
Handy identities: 1 cup = 16 tbsp = 48 tsp = 236.6 mL; ⅛ cup = 2 tbsp; 1 tbsp = 3 tsp.
Frequently asked questions
How do I halve ¾ of a cup?
¾ cup halved is ⅜ cup, in practice, ¼ cup plus 2 tablespoons (6 tbsp total, since 1 cup = 16 tbsp).
How do I scale an egg by 1.5×?
Beat the eggs and measure: one large egg is about 50 g (3 tbsp), so 1.5 eggs is roughly 75 g or 4½ tbsp of beaten egg.
Do baking times scale with the recipe?
No. A doubled cake in a bigger pan bakes longer but not twice as long, and a doubled batch in two pans bakes in about the original time. Scale ingredients linearly; judge time by tests (skewer, temperature), not arithmetic.
Should I scale salt, spices, and leavening linearly?
Salt and spices: start at ~75–80% of the scaled amount and adjust to taste. Baking powder/soda scale linearly for modest factors (×0.5–×3), but very large batches often need slightly less.