Recipe Scaling
How to Halve a Recipe
Halving is the most common scaling task, and the trickiest parts are eggs, pan depth, and doneness timing.
Recipe Scaler
Enter your ingredients and scale by servings or a custom multiplier. Halve a recipe, double it, or anything in between.
Active multiplier: x1.00
QuantityUnitIngredient
2
1
0.5
115
200
2
120
1
Scaled Recipe x1.00
- 2cupplain flour
- 1tspbaking powder
- 1/2tspsalt
- 115gunsalted butter
- 200gcaster sugar
- 2large eggs
- 120mlwhole milk
- 1tspvanilla extract
What Matters for This Conversion
- - Use a precise 0.5x multiplier.
- - For eggs, beat and split by tablespoons or weight.
- - Pan swaps can change bake behavior even when ingredients scale perfectly.
FAQ
How do I halve one egg?
Beat it and use about half by weight or volume (around 2 tbsp).
Do I halve baking powder exactly?
Start with exact scaling, then adjust if texture demands it.
Does halving reduce bake time by half?
No. Time is not linear.
Can I halve any recipe?
Most recipes can be halved with attention to pan and timing.