Recipe Scaler – Resize Any Recipe for More or Fewer Servings
Paste a recipe’s ingredient list, enter the original and new number of servings, and get every amount recalculated — fractions included.
Divide the new servings by the original servings to get the scaling factor, then multiply every amount by it. Going from 4 to 6 servings is a factor of 1.5: 2 cups flour becomes 3 cups and 1 ½ tsp baking powder becomes 2 ¼ tsp.
How to use Recipe Scaler
- Enter the servings the recipe was written for.
- Enter the servings you want to make.
- Paste the ingredients, one per line.
- Read the scaled list with new amounts.
- Copy it into your notes or shopping list.
How recipe scaling works
Scaling factor = new servings ÷ original servings
Every ingredient amount is multiplied by this factor. Scaling a 4-serving recipe to 6 servings gives a factor of 1.5; to 2 servings, 0.5. The scaler reads amounts at the start of each line — whole numbers, decimals, fractions like 1/2, mixed numbers like 1 1/2, and symbols like ½ — and leaves the rest of the line unchanged.
Example: 4 → 6 servings
| Original | Scaled (× 1.5) |
|---|---|
| 2 cups flour | 3 cups flour |
| 1 ½ tsp baking powder | 2 ¼ tsp baking powder |
| 3 eggs | 4 ½ eggs |
| 250 ml milk | 375 ml milk |
Results are rounded to kitchen-friendly fractions (⅛, ¼, ⅓, ½, ⅔, ¾) when they are close, so you do not end up with 2.333 cups.
Things that do not scale perfectly
- Eggs: round sensibly, or whisk an egg and use part of it (one large egg is about 50 g).
- Salt, spices and strong flavours: scale a little less, then taste and adjust.
- Baking powder and yeast: large increases can make doughs rise unevenly; for big batches, consider making several smaller ones.
- Pan size and baking time: a larger cake in a deeper pan needs a lower temperature and more time. Doubling a recipe does not double the baking time — check early.
Convert units at the same time
Scaled amounts like 4 ½ tablespoons are often easier in another unit. Turn spoons and cups into grams or millilitres with the Cooking Measurement Converter, and liquids between metric and imperial with the Volume Converter.
Tips for big batches
Write the scaled list down before you shop, measure dry ingredients by weight for accuracy, and cook in batches if your pots or oven are too small. If you sell your baking, the Profit Margin Calculator calculator helps price it.
You may also find these free tools useful: Instagram Fonts, Barcode Generator and Invoice Generator.
Frequently asked questions
How do I scale a recipe?
Divide the new number of servings by the original to get a factor, then multiply every ingredient by it.
How do I halve a recipe?
Use a factor of 0.5: enter the original servings and half that number as the new servings.
What do I do with half an egg?
Whisk one egg and use about half of it by weight, roughly 25 g of a large egg.
Does baking time change when I double a recipe?
Not double. Larger batches usually need a little longer; check from the original time onward.
Can I paste fractions like ½?
Yes. The scaler understands 1/2, 1 1/2, ½, decimals and ranges like 2-3.
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