Recipe Scaler
Paste your ingredients, set the servings and copy the scaled recipe.
Tip: when scaling up a lot, add salt, spices and leavening gradually and taste as you go. Baking times and pan sizes may need to change.
How it works
Formulas and reference values: how we convert. Want it on paper? Get the printable chart.
To scale a recipe, divide the number of servings you want by the number the recipe makes. If a recipe serves 4 and you need 6, multiply every amount by 1.5. Doing that by hand with fractions like 3/4 cup or 1 1/3 teaspoons is where mistakes happen, so this tool does it for you.
Paste your ingredient list with one ingredient per line, enter the original and new serving counts, and copy the result. Amounts are rounded to practical kitchen fractions such as 1/4, 1/3 and 1/2. Spices, leavening and salt do not always scale perfectly in very large or small batches, so season gradually, and remember baking times may change.
Conversion chart
| Servings | Multiply by |
|---|---|
| 4 to 2 | × 0.5 |
| 4 to 6 | × 1.5 |
| 4 to 8 | × 2 |
| 6 to 4 | × 0.67 |
| 6 to 12 | × 2 |
| 8 to 12 | × 1.5 |
| 12 to 6 | × 0.5 |
Frequently asked questions
How do I scale a recipe?
Divide the servings you want by the servings the recipe makes, then multiply every ingredient by that number.
Do baking times change when I scale a recipe?
Often yes. A bigger batch in a bigger pan usually needs more time, and a smaller one needs less. Start checking for doneness early.
Can I double any recipe?
Most recipes, but add salt, spices, yeast and baking soda gradually in big batches, and bake in separate pans instead of one overcrowded pan.
What do I do when scaling gives me half an egg?
Beat a whole egg and use the right portion. Half a large egg is about 25 g, or 1.5 tablespoons.