Recipe Serving Converter
Convert a recipe between any two serving sizes with examples for common ingredients.
Result
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How to use this calculator
- Enter original and target servings.
- Use the example rows as a sanity-check on the multiplier.
About this calculator
A duplicate of recipe-scaler with a richer "examples" view — shows you what 6 common ingredient quantities look like at the new scale, so you can sanity-check before doing the full conversion.
Frequently asked
When should I scale by weight vs volume?+
For baking, weight; for cooking, volume is fine. The multiplier is the same either way — just apply it to the units you use.
How do I handle eggs when scaling down?+
Beat one egg, weigh, and use the scaled fraction by weight. Or round and adjust liquid.
Can I scale a slow-cooker recipe?+
Yes for ingredients, no for cook time — slow cookers cook by surface area more than volume. Add 30-60 min to cook time when doubling.
Does this account for pan size?+
No — bigger volumes need bigger pans. See pan-size-converter for that.
Why does my doubled cake recipe taste off?+
Often baking powder or salt; reduce them 10-15% on a 2× scale.
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