Recipe Servings Scaler
Scale any recipe up or down instantly. Adjust ingredient quantities for different serving sizes — from 2 to 20 people.
About this calculator
Enter the original and target servings and your ingredient list, and every quantity is scaled for you. Add ingredients in cups, tablespoons, teaspoons, grams, kilograms or millilitres.
Cooking for a crowd or for one is a multiplication problem.
How to use it
- Enter original and target servings.
- List the ingredients and amounts.
- Read the scaled recipe.
Scaling rule
Scaling factor = target ÷ original servings. Multiply each quantity by it: 4 to 12 servings gives ×3, so 2 cups flour becomes 6 cups. Some things don't scale linearly: salt, spices and raising agents (add about 75% of the scaled amount, then taste), cooking time, pan size (use larger or several pans), and evaporation (a bigger pot loses relatively less liquid).
Worked example
4 to 12 servings (×3)
| Flour 2 cup | 6 cup |
| Sugar 1 cup | 3 cup |
| Butter 0.5 cup | 1.5 cup |
| Eggs 2 | 6 |
Tips and common mistakes
- Scale spices to taste.
- Use bigger pans; doubling in the same pan changes cooking times.
- Weigh when scaling baking recipes.
- Round eggs sensibly (half an egg is 25 g).
- Write the new recipe down.
Frequently asked questions
How do I scale a recipe?
Multiply each ingredient by target ÷ original servings.
Do spices scale evenly?
Not exactly; start with less and taste.
Does cooking time scale?
No, it depends on volume and pan.
How do I halve an egg?
Beat it and use about 25 g.
Can I use grams?
Yes.
Is it free?
Yes.