Recipe Scaling Calculator

Paste a recipe's ingredient list, enter how many servings it makes and how many you need, and every amount is multiplied for you. It understands whole numbers, decimals, mixed numbers typed as 1 1/2, fractions typed as 3/4, the fraction characters used on many recipe sites, and ranges like 2 to 3 cloves. Results are rounded to measuring-cup friendly fractions such as one third or three quarters when they are close.

Lines without a number, such as "salt to taste", are kept as they are.

Scale factor = servings you want ÷ servings in the recipe

New amount = original amount × scale factor

Going from 4 to 6 servings multiplies everything by 1.5, so 2 cups of flour becomes 3 cups. Halving a recipe multiplies by 0.5, so 1 over 313 cup becomes 1 over 616 cup, which is 2 tablespoons and 2 teaspoons. Scaling by weight in grams is the most accurate, because it avoids awkward fractions of cups and spoons.

• Pan size and baking time. A doubled cake in a bigger pan bakes differently; see the cake pan converter.
• Leavening, salt and strong spices. Many bakers increase these slightly less than the rest when multiplying by three or more.
• Eggs. Round to whole eggs, or beat them and measure by weight, about 50 g per large egg without the shell.
• Liquids in cooking. Evaporation depends on pan area, so sauces and soups may need less extra liquid than the math suggests.
• Cooking times for roasts, which depend on weight and thickness rather than the number of servings.

Volume measures vary with how you fill them: a cup of flour can weigh anywhere from about 120 to 150 grams depending on whether it is spooned in or scooped and packed. That difference grows when you multiply a recipe, so a tripled batch made with cups can turn out noticeably drier or wetter than the original. A digital kitchen scale removes the guesswork, makes odd scaled amounts such as 187 grams easy, and saves washing measuring cups. Many recipe sites and most professional bakers list weights for this reason. If your recipe gives only cups, weigh your usual cup of each dry ingredient once and note it down.

Serving counts in recipes are estimates, and appetites vary. When feeding a crowd, many cooks plan a little extra, especially for main dishes, and scale side dishes and desserts slightly less. If a recipe lists a yield instead of servings, such as 24 cookies, enter that number in both boxes the same way.

Write the scaled amounts down before you start, or copy them with the Copy button, so you do not mix scaled and unscaled quantities halfway through. When halving a recipe that uses one egg, beat the egg and use about half. If a recipe gives weights as well as volumes, scale the weights: they are more precise and divide cleanly. For large events, scaling up by more than four times can strain mixer bowls and pans, so cooking in two or more batches is often easier.