Recipe Scaler
Scale recipe ingredients up or down based on the number of servings. Enter your original recipe and desired servings to get adjusted measurements.
Enter ingredients and servings to scale your recipe.
How It Works
Recipe scaling uses a simple ratio: (desired servings ÷ original servings) × ingredient amount. If a recipe serves 4 and you want 8 servings, multiply all ingredients by 2.
This calculator handles fractions (like 1/2, 1/4) and mixed numbers (like 1 1/2), converting them to easy-to-measure amounts when possible.
Note: Some recipes don't scale linearly. Baking recipes with yeast or eggs may need adjustments. Spices and seasonings often need less scaling—taste and adjust.
Scaling Tips
What scales well
- • Main ingredients (flour, sugar, meat, vegetables)
- • Liquids (water, milk, broth)
- • Fats (butter, oil)
What needs adjustment
- • Spices and herbs (use 1.5x instead of 2x)
- • Salt (start with 1.5x, taste and adjust)
- • Leavening (baking powder/soda may need less)
- • Cooking time (larger batches take longer)
Frequently Asked Questions
Can I halve a recipe that calls for 1 egg?
Beat the egg, measure it (about 3 tablespoons), and use half. Or use 1 egg yolk for richness or 2 tablespoons beaten egg. Some recipes work fine with a whole egg even when halved.
Do I need to adjust baking time when scaling?
Usually yes. Larger batches take longer to cook through; smaller batches cook faster. Start checking 10-15 minutes before the original time for smaller batches, or 10-15 minutes after for larger ones.
Why do my scaled recipes sometimes fail?
Baking is chemistry—leavening agents, eggs, and fats interact in specific ratios. For best results when doubling, make two separate batches. When halving, watch cooking times carefully and adjust seasonings to taste.