Scale your ingredient list
Whole-number quantities like eggs are rounded to the nearest half; everything else scales exactly. This tool multiplies quantities only, it doesn't convert units. For unit conversion alongside scaling, use the recipe converter.
Need units converted too?
The full recipe converter scales servings and converts cups, grams, ounces, and ml all in one step.
Common scaling amounts
| Original amount | Half (×0.5) | 1.5× | Double (×2) | Triple (×3) |
|---|
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Ingredient density data
Density values are sourced from the USDA FoodData Central database, which is a publicly available US government dataset. It is bundled into the page and does not require any outbound request to use.
The math behind scaling a recipe
Scaling is one calculation: target servings ÷ original servings = your ratio. Multiply every ingredient quantity by that ratio and the recipe holds its proportions. Going from 4 servings to 10 gives a ratio of 2.5; going from 8 down to 3 gives a ratio of 0.375.
The exceptions are ingredients that don't scale linearly in practice: leavening agents, salt, and strong spices are usually pulled back slightly at large multiples, and bake times shift with pan size rather than with the ratio itself.
Scaling and unit conversion are two different problems
This calculator multiplies quantities in whatever unit they're already in — it won't turn cups into grams. If you also need ingredient-specific weight conversion, use the full recipe converter, which scales servings and converts units in the same pass using real ingredient densities rather than a fixed volume-to-weight ratio.
FAQ
Common questions
Divide your target servings by the original servings to get a ratio, then multiply every ingredient by it. Going from 4 servings to 6 gives a ratio of 1.5, so 2 cups of flour becomes 3 cups.
Multiply every ingredient by 2. Most things scale linearly, but leavening agents, salt, and strong spices often need slightly less than double so the result isn't overpowering. Bake time usually doesn't double.
Not proportionally. Doubling ingredients doesn't double bake time, especially if it changes pan size or batter depth. Larger dishes usually need longer at the same temperature — check for doneness rather than doubling the clock.
Round to the nearest practical measure — a scant 1/2 teaspoon or a heaping 1/4 teaspoon. For small amounts of salt, spice, or leavening, under-rounding is safer than over-rounding.
Not always, since eggs come in whole units. If your ratio calls for 2.5 eggs, use 2 whole eggs plus a beaten half, or round to the nearest whole egg and adjust another liquid slightly.