Recipe Scaler

Paste an ingredient list, scale it to the servings you need, and review optional gram estimates based on the matched ingredient. Your recipes stay in this browser.

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Up to five recipe drafts. They are never uploaded.

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One recipe multiplier and divider

Use desired servings ÷ original servings as your multiplier. A recipe for 6 people becomes a recipe for 2 with a factor of 1/3: 300 g flour becomes 100 g, and 3 eggs become 1 egg. To go from 2 servings to 6, multiply by 3 instead.

For a fraction of an egg, beat it first and measure the portion by weight. Review seasoning, leavening, and cooking time separately when resizing a batch.

Planning more than one dish? Save recipes and build a combined grocery list in Recipe Kitchen ↗. For measurement changes without resizing, use the recipe converter.

How to Use the Recipe Scaler

1. Choose servings or a multiplier. Enter the original and desired servings, or select a factor such as 0.5x or 2x.
2. Paste one ingredient per line. Common fractions, weights, volumes, and counts are scaled while notes that cannot be parsed stay visible.
3. Review ingredient matches. Gram estimates appear only when the ingredient is confidently matched. Change a match before using an estimate if the ingredient is wrong.
4. Copy, print, or save locally. Saved drafts remain on this device and the recipe text is not sent to an account or cloud service.

Tips for Scaling Recipes

Review Weight Estimates

Cups of flour, honey, and butter do not weigh the same. Gram estimates use the selected ingredient's density and are still affected by brands and measuring technique.

Adjust Leaveners Carefully

Baking powder, baking soda, and yeast may need recipe-specific adjustments in a large batch. Treat the scaled amount as a starting point rather than an automatic baking rule.

Consider Pan Size

Doubling a recipe often means using a larger pan or multiple pans. This affects depth, baking time, and heat distribution.

Test Before Big Batches

For a 4x batch or larger, test a smaller version first and write down any timing or texture changes.

See how we calculate ingredient conversions for cup assumptions, density notes, and source references.

Common Scaling Factors

To Scale From → To	Multiplier	Example
4 → 2 servings (halve)	0.5×	1 cup → 1/2 cup
4 → 6 servings	1.5×	1 cup → 1 1/2 cups
4 → 8 servings (double)	2×	1 cup → 2 cups
4 → 12 servings (triple)	3×	1 cup → 3 cups
6 → 4 servings	0.67×	1 cup → 2/3 cup

Questions

How do I scale a recipe?

To scale a recipe, divide your desired servings by the original servings to get a multiplier. Then multiply each ingredient amount by that number. Our calculator does this automatically - just enter your original and desired servings.

Can I halve a recipe?

Yes! To halve a recipe, use a multiplier of 0.5 or enter original servings as 4 and desired servings as 2. All ingredient amounts will be cut in half.

How do I double a recipe?

To double a recipe, use a multiplier of 2 or enter original servings as 4 and desired servings as 8. All ingredient amounts will be multiplied by 2.

What about baking times when scaling?

Baking time does not scale in a fixed ratio. If you keep a similar batter depth by using a larger pan or multiple pans, start checking near the original recipe time. A deeper bake may take longer. Keep the stated oven temperature unless the recipe says otherwise, and use its doneness cues, a thermometer, or a toothpick rather than a percentage rule.

Should I scale leaveners (baking powder, yeast) proportionally?

Do not assume leaveners always scale perfectly in large batches. The tool shows the mathematical amount, but for changes beyond about 2x, check recipe-specific guidance and test the batch before relying on the result.