Recipe Scaler
Quick answer: To scale a recipe, divide the desired servings by the original to get a multiplier, then multiply every ingredient by it.
Cooking for a crowd or just for two? Set your original and desired servings and every ingredient quantity rescales as you type.
Quick scaling reference
| Original | Doubled (×2) | Halved (×0.5) |
|---|
| 1 cup | 2 cups | ½ cup |
| 1 tbsp | 2 tbsp | 1½ tsp |
| 1 tsp | 2 tsp | ½ tsp |
| 3 eggs | 6 eggs | 1–2 eggs |
How it works
The scaler works out a single multiplier from your original and desired servings, then applies it to every ingredient so the ratios stay identical and the dish tastes the same at any batch size. Two things don't scale in a straight line, though: seasoning (taste as you go rather than trusting the math) and cooking time (a bigger batch needs longer, but rarely double).
Frequently asked
Do cooking times scale too?
Not linearly. Doubling a batch rarely doubles the bake time — go by temperature and visual cues, and check a little early.
How should I handle eggs?
Eggs don't divide neatly. Round to the nearest whole egg, or beat one and use half by weight for precision.
Can I edit the ingredient quantities?
Yes — type your own amounts into the table and each scaled result updates live.
Can I scale a recipe by weight instead?
Yes, and it's more precise — apply the same multiplier to gram amounts. Baking especially benefits from scaling by weight.
Does scaling change the pan size I need?
It can. If you double a baked recipe, use a larger pan or two pans to keep the batter depth similar — see our baking pan converter.
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