How to Scale a Recipe
What recipe scaling means
Scaling a recipe means multiplying every ingredient by the same factor so the proportions stay identical: a cake for 4 people becomes one for 6 with the same taste and texture. The factor is simply target servings ÷ original servings. This tool applies it to every line for you, in the units you already use.
How to use the scaler
Enter how many servings the recipe makes (Original) and how many you want (Target). Add each ingredient with its amount and unit. The scaled amount appears instantly next to each row, and updates live whenever you change the servings or an ingredient.
Why proportional scaling matters
Ratios are what make a dish work. Doubling only part of the ingredients, or scaling cups but not teaspoons by the same factor, throws a recipe out of balance — too much leavener, too little salt. Applying one factor to everything keeps the chemistry of the dish intact.
Tips for scaling like a pro
Baking scales well but watch leavener: for very small or very large batches, adjust baking powder and soda slightly less than linear. Spices and salt can be added to taste. Round to practical amounts — you can scale 250 g to 375 g, then use a scale or measuring spoons.
Frequently asked questions
How do I calculate a recipe scale factor?
Divide the servings you need by the original servings. For 4 → 6 people, the factor is 6 ÷ 4 = 1.5, so every ingredient is multiplied by 1.5. For 8 → 4, the factor is 4 ÷ 8 = 0.5 and you halve everything.
Does scaling work for baking as well as cooking?
Yes, with one caveat: leavening (baking powder, baking soda, yeast) does not always scale perfectly in extreme batches. A 1.5× or halved recipe is very safe; if you double or triple, reduce the leavener by about 10–15% and watch the bake time.
Can I scale recipes in cups, grams and milliliters together?
Yes. Because every ingredient is multiplied by the same factor, the units never matter — cups, tablespoons, grams and milliliters all scale proportionally. Keep the unit of each row the same as in the original recipe.
Can I scale for fractional servings such as 2.5 or 3.25?
Yes. Enter any positive target number of servings — the factor is simply target ÷ original, so values like 2.5 or 0.75 are perfectly fine. Every amount is multiplied by that factor and rounded to two decimals for display.
Should I round the scaled amounts when I cook?
Rounding to a sensible whole number or common fraction is fine for most ingredients. For small amounts of salt, spices or leavening, keep at least one decimal or weigh them, because those affect the result the most.