Recipe Scaler Calculator
Cooking for a different number of people? The Recipe Scaler adjusts all your ingredient quantities proportionally based on the original and desired number of servings. Whether you're halving a recipe for two or tripling it for a party, this tool does the math for you.
Simply enter your original serving size, your target serving size, and list each ingredient with its quantity and unit. The calculator instantly scales every ingredient so you get perfectly proportioned results every time.
How it works
Scaled Quantity = Original Quantity x (Target Servings / Original Servings)
Use cases
- Doubling or halving a recipe for different group sizes
- Scaling restaurant recipes down to home cooking portions
- Adjusting batch sizes for baking or meal prep
- Converting family recipes for large events or gatherings
Frequently asked questions
How do I scale a recipe to a different number of servings?
Multiply each ingredient by the scaling factor: Scaled Quantity = Original Quantity x (Target Servings / Original Servings). For example, going from 4 to 6 servings gives a factor of 1.5, so 200 g of flour becomes 300 g. Enter your original and target servings and the calculator applies the factor to every ingredient at once.
How do I halve a recipe?
Halving means using a scaling factor of 0.5 — set the target servings to half of the original and every quantity is divided by 2. So 1 cup becomes 1/2 cup and 300 g becomes 150 g. Awkward results like half an egg are usually handled by beating the egg and using half by weight or volume.
Do all ingredients scale proportionally?
Main ingredients like flour, liquids, meat, and vegetables scale linearly with the serving count. However, seasonings, salt, spices, and leavening agents such as yeast or baking powder often need less than the proportional amount when scaling up significantly — taste and adjust. It is safer to start with slightly less and correct at the end.
Does the cooking time change when I scale a recipe?
Cooking time does not scale proportionally with quantity. A doubled cake batter in a larger pan needs more time but not twice as much, while doubling a soup mostly extends the time to reach a boil. Keep the oven temperature the same and rely on doneness cues like internal temperature or a toothpick test rather than scaled times.
How do I scale a recipe from 4 to 6 servings?
The scaling factor is 6 / 4 = 1.5, so multiply every ingredient quantity by 1.5. For example, 2 cups of rice become 3 cups and 400 g of chicken become 600 g. Enter 4 as the original servings and 6 as the target and the calculator converts the whole ingredient list instantly.