🥣 Cooking
Recipe Scaler
Scale a recipe from its original yield to the number of servings you need. Enter the servings and up to four ingredients, then press Convert.
About the Recipe Scaler
Scaling a recipe is multiplication, but not every ingredient behaves linearly. Salt, leavening and strong spices often need less than a straight multiple; eggs are easier to weigh than to split; and cooking time does not scale with volume. This tool gives you the exact factor and the scaled amounts so you can make those judgement calls.
Enter each ingredient's amount in the unit you already use. The scaler does not convert units, so keep cups with cups and grams with grams. If you need to switch units as well, use the cooking converter or the butter and yeast pages.
How the calculation works
- Scale factor = desired servings ÷ original servings.
- Scaled amount = original amount × scale factor.
- For a half batch, the factor is 0.5; for a double batch, 2.
Reference values
| Original servings | Desired servings | Factor |
|---|---|---|
| 4 | 2 | 0.50× |
| 4 | 6 | 1.50× |
| 4 | 8 | 2.00× |
| 6 | 4 | 0.67× |
| 8 | 12 | 1.50× |
| 12 | 8 | 0.67× |
Worked example: six servings down to four
A six-serving recipe scaled to four servings uses a factor of 0.667. 500 g of flour becomes 333 g; 12 g of salt becomes 8 g. For ten servings, the factor is 1.667: 500 g becomes 833 g. Round eggs by weight—one large egg is about 50 g without the shell.
Not every ingredient scales linearly. Salt, leavening and strong spices often need less than a straight multiple; cooking time does not scale with volume; and pan size can change the depth. Use the factor as a starting point, then adjust by taste and by the cues in the recipe.