Recipe Scaling Calculator
Scale any recipe up or down. Enter the original servings, how many you want to make, and one ingredient amount — get the scaled quantity plus the exact scale factor.
To scale a recipe, divide the servings you want by the servings the recipe makes. Multiply every ingredient by that number.
Calculator Inputs
How many servings the original recipe makes.
How many servings you want to end up with.
The amount of one ingredient in the original recipe.
Real-time culinary physics & USDA FoodData Central calculation engine.
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Formula & Calculation Methodology
Step-by-Step Usage Guide:
- Enter the servings the recipe makes as written.
- Enter the servings you actually want.
- Enter one ingredient amount and pick its unit.
- Repeat for each ingredient, or apply the scale factor to the whole list.
Practical Worked Example
A soup recipe makes 4 servings and calls for 2 cups of stock. You want 6 servings.
Scale factor = 6 ÷ 4 = 1.5. Scaled stock = 2 × 1.5 = 3 cups.
Common Kitchen Mistakes & Failure Modes
- •Scaling seasoning and leaveners by the full factor without tasting first.
- •Using the same pan when doubling — a crowded pan steams instead of browning.
- •Assuming cook time doubles when the batch doubles.
Frequently Asked Questions (FAQs)
How do I double a recipe?
If the recipe serves 4 and you want 8, the scale factor is 2 — multiply every ingredient by 2. Enter 4 and 8 above to get the factor.
How do I halve a recipe?
Use a scale factor of 0.5. For a 4-serving recipe you want to make 2 servings of, enter 4 as original and 2 as desired.
Does cooking time change when I scale a recipe?
Not proportionally. A doubled cake needs a larger pan and a somewhat longer bake, but not twice as long. Judge by visual and temperature cues.