How to use the recipe scaler
Enter how many servings the original recipe makes and how many you want. Then list each ingredient with its amount, unit and name. Scaled amounts appear underneath as you type, and the badge beside the servings fields shows the multiplier. Use decimals for fractions, such as 0.5 for 1/2 or 0.75 for 3/4.
How the scaling works
Every ingredient amount is multiplied by the same ratio: your target servings divided by the recipe's original servings. Scaling to 6 servings from a recipe that makes 4 multiplies every amount by 1.5; halving a recipe multiplies everything by 0.5. The unit stays whatever you typed in — this tool resizes quantities, it doesn't convert units (for that, use the cooking measurement converter).
Worked example
Amounts are rounded to two decimal places, so 1/3 cup is shown as 0.33.
A note on scaling limits
Linear scaling works well for most ingredients, but a few things don't scale perfectly in real cooking: leavening agents (baking soda, baking powder, yeast) can throw off texture if scaled too far up or down, and spices or seasoning are often better adjusted to taste rather than scaled exactly, especially at large multiples. Cooking and baking times also don't scale linearly with quantity — a doubled batch in a bigger pan may need a similar or only slightly longer cook time, not double.
Practical tips
- Awkward eggs. If scaling gives you 1.5 or 2.5 eggs, beat one egg and use about half of it by weight or volume. A large egg is roughly 50 g out of the shell, or about 3 tablespoons.
- Match the pan to the batch. Pan capacity depends on area, which grows faster than diameter. A 9-inch round pan holds about 27% more batter than an 8-inch one, and a 9×13-inch pan is about 1.8 times an 8×8-inch pan. Doubling a recipe usually means a bigger pan or two pans.
- Check timing early. A thicker or larger batch may bake longer, while a smaller one can finish sooner, so start checking early and go by how it looks and feels.
- Weigh when you can. Scaling by weight is more accurate than scaling cups, especially for baking. See the cooking converter for cup-to-gram conversions.
Frequently asked questions
Can I scale to any number of servings?
Yes, including fractions of a serving, though very large or very small multipliers work less well for baking.
How do I handle a recipe that gives a range?
Enter the midpoint or scale each end separately. If you also need to change measurement systems, the unit converter handles length, weight, volume and temperature.