Recipe Scaling
Recipe Scaler
Scale full ingredient lists up or down by servings with fraction formatting, comparison view, and cooking notes.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
Scaling Factor
2.00x
Quick picks:
| Ingredient | Original | Unit | New amount | |
|---|---|---|---|---|
4 cups (4) | ||||
1 1/2 cups (1.5) | ||||
4 tsp (4) | ||||
1 tsp (1) | ||||
2 1/2 cups (2.5) | ||||
2 item (2) | ||||
8 tbsp (8) |
Tips for this batch size:
• Every amount is multiplied by 2 (4 → 8 servings).
How to use this calculator
- 1Enter how many servings the original recipe makes, then how many you want.
- 2Type your ingredients into the table (name, amount, unit), or edit the sample rows. Use "Add Ingredient" for more.
- 3The "New amount" column updates instantly. Orange notes flag ingredients that need a little judgment.
- 4Copy or print the scaled recipe when you're happy with it.
Tip: Keep the oven temperature the same when scaling. Only the bake time and pan size change.
How it's calculated
Scaling Factor = Desired Servings ÷ Original Servings; New Amount = Original × Factor
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: Scaling a 4-serving pasta sauce recipe up for 10 dinner guests.
InputsOriginal: 4 servings; Desired: 10 servings (Factor: 2.5x). 2 cups crushed tomatoes, 1 tsp salt.
CalculationTomatoes: 2 × 2.5 = 5 cups; Salt: 1 × 2.5 = 2.5 tsp.
Result5 cups crushed tomatoes, 2 1/2 tsp salt
Common questions
Do I double the cooking time if I double the recipe?
No. A doubled stew may need 20-30% longer to come to a simmer and reduce, and a doubled cake baked in two pans takes about the same time as the original. Never double the oven temperature, and check doneness rather than the clock.