Recipe Scaler & Multiplier
Scale any recipe up or down, convert units, and keep ingredient ratios perfectly balanced.
Recipe scaler tool
Servings
The scale factor is updated automatically when you change servings.
Scale factor
You can override the factor directly (e.g. 0.5 for half, 1.5 for 1½×, 3 for triple).
Ingredients
| Qty | Unit | Ingredient | Scaled Qty | Convert |
|---|
Tip: You can paste text like “1 1/2 cup sugar” into the Qty + Ingredient fields; the tool will try to parse mixed fractions.
How to use the recipe scaler
- Enter servings. Type the original and desired servings. The scale factor is calculated automatically.
- Add ingredients. For each ingredient, enter the quantity, choose a unit, and type the ingredient name.
- Review scaled amounts. The “Scaled Qty” column updates instantly when you change servings or the factor.
- Adjust rounding. Use the rounding menu to get cook‑friendly values like ½ cup or ¼ teaspoon.
- Convert units (optional). Use the per‑row converter to switch between cups, tablespoons, teaspoons, ml, grams, and ounces.
Scaling recipes: the math behind it
Recipe scaling is based on a simple proportion. If a recipe makes \( S_\text{orig} \) servings and you want \( S_\text{new} \) servings, the scale factor is:
Every ingredient quantity \( Q_\text{orig} \) is multiplied by this factor:
For example, if a soup recipe serves 4 and you need 10 servings:
- Scale factor = 10 ÷ 4 = 2.5
- 1 cup rice → 2.5 cups rice
- 400 g tomatoes → 1000 g tomatoes
Common scale factors
- Half batch: factor = 0.5
- Double batch: factor = 2
- Triple batch: factor = 3
- From 2 to 6 servings: factor = 3
- From 6 to 4 servings: factor = 4 ÷ 6 ≈ 0.67
Unit conversion cheat sheet
Here are some handy kitchen conversions used by the built‑in converter:
- 1 cup = 16 tablespoons = 48 teaspoons ≈ 240 ml
- 1 tablespoon = 3 teaspoons ≈ 15 ml
- 1 teaspoon ≈ 5 ml
- 1 ounce (fluid) ≈ 30 ml
- 1 ounce (weight) ≈ 28 g
For baking, it’s best to use grams and a kitchen scale, because “1 cup” of flour can vary a lot depending on how it’s packed.
Tips for scaling baking recipes
- Large cakes: Very big cakes may need a lower oven temperature and longer baking time.
- Yeast breads: Doubling is usually fine, but very large batches can ferment differently.
- Spices and salt: When scaling up a lot (e.g. 5×), you may want to use slightly less than the exact multiple and adjust to taste.
- Pan size: If you change pan size, aim to keep the same batter depth for similar baking time.
Recipe scaler FAQ
How do I scale a recipe to a different number of servings?
Enter the original and desired servings at the top. The calculator computes the scale factor and applies it to every ingredient. You can still override the factor manually if you prefer a round number.
Can I scale a recipe up or down by a custom factor?
Yes. Type any value in the “Factor” box (for example 0.5, 1.25, 2, 3). The servings fields will update to match that factor, and all ingredient quantities will be recalculated instantly.
Does this tool convert between cups, grams, and ounces?
Each ingredient row has a simple converter that can switch between common volume and weight units. Because ingredient density varies, these conversions are approximate unless you know the specific grams‑per‑cup for that ingredient.
Is it safe to scale baking recipes by any amount?
The math is always correct, but very large changes can affect texture and baking time. For big batches, consider baking multiple smaller pans and checking doneness with a toothpick or thermometer instead of relying only on the original time.
Can I scale only part of a recipe, like the frosting or sauce?
Absolutely. Enter just the frosting or sauce ingredients into the table and scale them independently. You can even use a different factor than the main recipe if you like extra frosting or more sauce.