Recipe tools
Recipe serving scaler
Cooking for a crowd or just for one? Enter the original and target servings, list your ingredients, and get a rescaled recipe with quantities rounded to measurable amounts.
Scaled recipe — serves 8
- 500 gAll-purpose flour(was 250 g)
- 4 pcsEggs(was 2 pcs)
- 600 mlMilk(was 300 ml)
How the scaling works
The scaler divides your target servings by the original servings to get a single multiplication factor, then applies it to every ingredient. A recipe for 4 scaled to 10 people uses a factor of 2.5, so 200 g of flour becomes 500 g and 2 eggs become 5.
Results are rounded to amounts you can actually measure: cups and spoons snap to common fractions like ¼, ⅓ and ½, while grams and milliliters round to whole numbers.
Tips for better scaling
- Scale spices, salt and leaveners cautiously — when doubling a recipe, start with 1.5× the salt and baking powder, then adjust to taste.
- Cooking times do not scale linearly. A double batch of cake batter in a larger pan needs a lower temperature and a longer bake.
- When halving recipes that call for one egg, beat the egg and use half by weight (about 25 g).
- Weigh ingredients where you can — our grams-to-cups converter helps when the original recipe only gives volumes.
Worked example: scale a 4-serving cake to 10 people
A sponge recipe serves 4 and uses 200 g flour, 2 eggs and 300 ml milk. Target servings 10 ÷ original 4 = a factor of 2.5. The scaler multiplies every line: 200 g flour becomes 500 g, 2 eggs become 5, and 300 ml milk becomes 750 ml — all rounded to amounts you can measure.
Frequently asked questions
How does the recipe scaler calculate the multiplier?
It divides your new servings by the original servings to get one factor, then applies that factor to every ingredient. A 6-serving recipe scaled to 9 uses a factor of 1.5, so 100 g of sugar becomes 150 g.
Why are eggs and other count ingredients rounded up?
Count items like eggs can be split by beating and weighing, but most cooks want whole numbers. The scaler snaps counts to practical fractions, so 2 eggs at a 2.5× factor shows as 5 rather than 5.0.
Should I scale salt, spices and baking powder linearly?
Not always. When doubling or tripling, start with about 1.5× the salt, spices and leaveners, then taste and adjust. Scaling them fully often makes a dish over-salted or over-risen.
Do cooking times scale with the recipe?
No. A double batch in a larger pan usually needs a slightly lower temperature and a longer bake. Use the scaled quantities, then test doneness with a thermometer or skewer rather than doubling the timer.
Can I halve a recipe that calls for one egg?
Yes. Beat the egg and use half by weight — about 25 g — or roughly 2 tablespoons. The scaler will show the halved amount for each ingredient line.
What units can each ingredient row use?
Each row has its own unit selector: grams, kilograms, milliliters, liters, ounces, pounds, cups, tablespoons, teaspoons, pieces or a pinch. Mix units freely across rows.
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