To scale a recipe: divide the desired servings by the original servings to get the scaling factor. Then multiply each ingredient quantity by this factor. Example: recipe serves 4, you want 10 servings. Scale factor = 10/4 = 2.5. If recipe uses 200g flour, you need 200 x 2.5 = 500g. Simple but easy to forget under pressure!
📂 Daily Life
🍳 Recipe Scaler
Scale any recipe up or down instantly. Enter original servings, desired servings, and ingredient amounts to get perfectly scaled quantities. Cook for 2 or 200!
✏️ Enter Your Values
🧪 Add Your Ingredients
✨ Your Result
🦉Owl's Explanation
🍳
Fill in the values above and click Calculate ✨
✅ Trusted Tool
The 365tool.net Recipe Scaler uses direct proportional scaling. Note that cooking time, pan size, and some ingredients (especially leavening agents and seasonings) may need manual adjustment. Free for home cooks and professional chefs. No sign-up needed.
🤔 How Does This Work?
The Recipe Scaler uses proportional multiplication:
Scale factor = desired servings / original servings
New amount = original amount x scale factor
Applied to each ingredient individually
Results rounded to sensible precision (grams to 0 decimal, small amounts to 1 decimal)
❓ Frequently Asked Questions
Do I scale all ingredients equally?▼
Most ingredients scale proportionally. However, some need adjustment: spices/salt/seasonings — scale conservatively (cook to taste). Leavening agents (baking powder, yeast) — scale but not always linearly for very large batches. Eggs — difficult to split an egg; round to nearest whole egg. Cooking time does not scale linearly — check doneness.
How do I scale baking recipes?▼
Baking is more precise than cooking. Scale all ingredients proportionally but: Check pan size (doubling a recipe may need different pans, not just a bigger one). Baking time stays roughly the same or increases slightly for thicker items. Temperature stays the same. Test small batches first for important occasions.
What is the scaling factor?▼
Scaling factor = Desired servings / Original servings. Factor > 1 = scaling up. Factor < 1 = scaling down. A factor of 0.5 means halving the recipe. Factor 3 means tripling. Our calculator computes this automatically and applies it to each ingredient.
Can I halve a recipe that uses an egg?▼
An egg is roughly 50ml liquid. For half an egg: beat one egg, use half the volume. Or substitute 2-3 tablespoons of liquid (milk, water, oil) for the missing half. This works for most recipes. Very precise baking (soufflés, macarons) is more sensitive to egg amounts.
What units should I use when scaling?▼
Keep all ingredients in the same units as the original recipe for simplicity. If the original uses grams, stick with grams. If using cups and tablespoons, keep those. Our calculator keeps the same unit and just changes the quantity. Convert units separately if needed after scaling.
Most ingredients scale proportionally. However, some need adjustment: spices/salt/seasonings — scale conservatively (cook to taste). Leavening agents (baking powder, yeast) — scale but not always linearly for very large batches. Eggs — difficult to split an egg; round to nearest whole egg. Cooking time does not scale linearly — check doneness.
How do I scale baking recipes?▼
Baking is more precise than cooking. Scale all ingredients proportionally but: Check pan size (doubling a recipe may need different pans, not just a bigger one). Baking time stays roughly the same or increases slightly for thicker items. Temperature stays the same. Test small batches first for important occasions.
What is the scaling factor?▼
Scaling factor = Desired servings / Original servings. Factor 1 = scaling up. Factor 1 = scaling down. A factor of 0.5 means halving the recipe. Factor 3 means tripling. Our calculator computes this automatically and applies it to each ingredient.
Can I halve a recipe that uses an egg?▼
An egg is roughly 50ml liquid. For half an egg: beat one egg, use half the volume. Or substitute 2-3 tablespoons of liquid (milk, water, oil) for the missing half. This works for most recipes. Very precise baking (soufflés, macarons) is more sensitive to egg amounts.
What units should I use when scaling?▼
Keep all ingredients in the same units as the original recipe for simplicity. If the original uses grams, stick with grams. If using cups and tablespoons, keep those. Our calculator keeps the same unit and just changes the quantity. Convert units separately if needed after scaling.