Free recipe scaler. Scale any ingredient quantity up or down by servings: enter the original and target servings to get the exact scaled amount.
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A recipe scaler does one piece of arithmetic and applies it everywhere. The scale factor is the target servings divided by the original servings: doubling 4 to 8 gives 2, scaling 4 to 6 gives 1.5, halving 8 to 4 gives 0.5. Every ingredient amount is multiplied by that same factor, which keeps the recipe's ratios exactly intact. That is the entire formula, and it is why scaling is reliable for soups, stews, and sauces where the chemistry is forgiving. The results show the scale factor to three decimals and the scaled amount for the ingredient you entered, in the unit you entered. Run each ingredient line through once and the full resized recipe is done. Fractional results are real measurements: 3/8 cup is 6 tablespoons, and half an egg means beating one egg and using half of it. Where the calculator stops, judgment starts. Leavening, salt, spices, yeast, pan size, and cooking time do not always follow the factor, so the guidance on this page covers each one: the 1.5x rule for leavening when doubling, tasting before committing on salt, and checking doneness early instead of doubling the timer.
A recipe scaler is a resize calculator for cooking: it resizes an ingredient quantity for a different number of servings. You enter the recipe's original servings, the servings you need, and one ingredient amount, and it returns the scale factor and the exact scaled amount. Run each ingredient through once and you have the full resized recipe with the original ratios intact. It is the fastest way to double a weeknight dinner, halve a cake for two, or stretch a 4-serving recipe to feed 6 or 10, and it works as both a recipe scaler and a recipe converter for servings.
Enter the serving count printed on the recipe as the original servings, then the servings you actually need. Enter one ingredient amount and pick its unit (cups, tablespoons, teaspoons, ounces, grams, milliliters, or pieces). The calculator shows the scale factor and the scaled amount instantly. Repeat for each ingredient line, keeping the unit you started with. Use the factor for quick mental math too: once you know it is 1.5x, every line gets multiplied by 1.5.
There is one formula and it applies to every ingredient identically, so the ingredient ratio never changes. Step one: scale_factor = target_servings / original_servings. Step two: scaled_amount = original_amount × scale_factor. Six servings from a 4-serving recipe is 6/4 = 1.5, so 2 cups of flour become 3 cups and 1.5 cups of sugar become 2.25 cups. Doubling 4 to 8 servings is exactly x2: 3/4 cup of butter becomes 1.5 cups. Halving 8 to 4 is x0.5: 4 cups of broth become 2 cups. The same factor is what people mean by a 2x, 1.5x, or 0.5x recipe.
Doubling is the 2x case and the most forgiving change. Multiply every measured line by 2: 2 cups of flour become 4 cups, 1 teaspoon of vanilla becomes 2. Watch the unit simplifications: 8 tablespoons of butter doubled is 16 tablespoons, which is exactly 1 cup. Use the doubled amounts as your shopping list. Then read the judgment notes below before you assume the oven time doubles too, because it does not.
Halving is the 0.5x case. Four cups become 2 cups, and fractions get smaller rather than disappearing: 3/4 cup becomes 3/8 cup, which is 6 tablespoons. The tricky line is the single egg: a halved egg is half an egg, so beat one large egg and use about half of it (roughly 1.5 to 2 tablespoons, or 25 g on a scale). For baking, where structure matters, weigh the beaten egg and use exactly half rather than guessing.
Scaling 4 servings to 6 is the awkward one because the factor is 1.5, not a whole number. Two cups of flour become 3 cups, 1.5 cups of sugar become 2.25 cups, and 3/4 cup of butter becomes 1.125 cups. Fractional results like 1/8 cup are real measurements: use your measuring spoons (1/8 cup is 2 tablespoons). Kitchen fractions stay friendliest when results land on halves, thirds, quarters, or eighths; otherwise the decimal is fine for the shopping list and you round at the measuring cup.
Most ingredients follow the multiplier directly, but four categories need judgment. These baking scaling tips cover the exceptions: Eggs: keep fractional results visible and beat-and-measure for baking. Salt and spices: flavor perception is not linear, so when doubling, start with about 75% of the scaled salt and 1.5x the spices, then taste and adjust; you can always add more. Leavening: baking powder and soda do not scale in a straight line. When doubling, multiply leavening by about 1.5x, not 2x, or the batter can rise fast, collapse, and taste bitter. Yeast: scale with the flour as a starting point, but very large doughs often prefer a little less yeast and more rising time.
Scaling changes ingredient amounts only. A bigger batch may need a larger pan or an extra pan: keep the batter at a similar depth to the original, since a thin layer in the original pan will overcook. Cooking time does not follow the serving factor: start checking for doneness at 50 to 75% of the original time and use visual and temperature cues, not a doubled timer. Use the original oven temperature as the starting point. Common mistakes to avoid: scaling only the main ingredient, doubling the cooking time, rounding a fractional egg away, and converting cups to grams by guesswork (a cup of flour and a cup of sugar weigh different amounts).
Set the target servings to twice the original. The scale factor is exactly 2, so multiply every ingredient by 2: 2 cups of flour become 4 cups, 3/4 cup of butter becomes 1.5 cups. Then use judgment for eggs, salt, spices, leavening, pan size, and cooking time, which do not all follow the factor.
Set the target servings to half the original. The scale factor is 0.5: 4 cups of broth become 2 cups, 3/4 cup becomes 3/8 cup (6 tablespoons). A single egg becomes half an egg: beat one egg and use about half of it, roughly 1.5 to 2 tablespoons.
Divide the target by the original: 6/4 = 1.5. Multiply every ingredient by 1.5: 2 cups of flour become 3 cups, 1.5 cups of sugar become 2.25 cups, 3/4 cup of butter becomes 1.125 cups. It is the most common awkward scaling, and the factor above computes it exactly.
The scale factor is target servings divided by original servings, and the scaled amount is the original amount times that factor. For 4 to 8 servings the factor is 2; for 8 to 2 it is 0.25. One formula covers every ingredient in the recipe.
Multiply by the same factor as everything else, and keep fractional results visible. One and a half eggs is a real result. For baking, beat an egg and measure the portion by volume (about 1.5 to 2 tablespoons per half egg) or by weight (about 25 g). For forgiving dishes like scrambles, rounding to the nearest whole egg is fine.
Not in a straight line. When doubling, multiply baking powder or soda by about 1.5x, not 2x: too much leavener creates big bubbles that rise and collapse, leaving a dense, sunken result with a bitter taste. When halving, dividing by 2 is generally safe. Treat the scaled amount as a starting point, especially if you also change the pan.
Salt perception is not linear: doubling the salt can taste more than twice as salty. When doubling, start with about 75% of the scaled salt, then taste and add more. Treat spices and potent flavorings like cayenne, cloves, and extracts the same way: start at 1.5x when doubling, let flavors meld, then adjust. You can always add more; you cannot take it out.
No. A larger batch may take longer and a thinner layer may finish early, but the clock does not follow the serving factor. Keep the original temperature as the starting point, start checking for doneness at 50 to 75% of the original time, and use visual cues (golden color, toothpick test) and temperature instead of a doubled timer.
No, this scaler keeps the unit you started with. Converting cups to grams needs the ingredient, because a cup of flour (about 120 g) and a cup of sugar (about 200 g) are different masses. Weigh ingredients with a kitchen scale when accuracy matters, especially for baking.
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