Recipe Scaler
Scale a recipe up or down — multiply every ingredient by the ratio of target servings to original servings.
Result
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How to use this calculator
- Enter the original recipe yield and your target yield.
- Read the multiplier; multiply every ingredient by it.
- Use the sample row to sanity-check.
About this calculator
Scaling a recipe is just multiplying every ingredient by the ratio of target servings over original servings. Most home recipes scale linearly except for very small components (yeast, baking powder, salt) where doubling can produce off-flavor. For 4×+ scale-ups, reduce leavening by 10-20%.
Frequently asked
Does everything scale linearly?+
Most things do — flour, sugar, butter, milk, oil, etc. Salt, baking soda/powder, yeast, and strong spices may need adjusting if you scale up 3×+ to avoid bitterness.
Will the cooking time change?+
Slightly — larger volumes take longer to come to temp but the same total cook time at temp. Plan to add 5-15 minutes when doubling, more for big roasts.
Should I use weight or volume?+
Weight is more accurate for baking, especially flour. If your original recipe is in cups, scaling stays the same; converting to grams takes a separate step (use cups-to-grams).
Can I scale a recipe by ¼ or ½?+
Yes — set target = original/4 or original/2. Egg fractions get tricky; round to whole eggs and adjust other liquids slightly.
How do I scale baking-powder-leavened recipes?+
For 2× or less, scale linearly. For 3×+ use 80-90% of the linear-scaled leavening to avoid metallic taste.
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