WhiskMath

Recipe Scaler

Double, halve, or resize any recipe to the exact number of servings you need — every ingredient scaled instantly.

Ingredients

Amounts can be whole numbers, decimals, or fractions like 1/2 or 1 1/2.

Scaled to 8 servings
×2
  • 4cupsall-purpose flour
  • 2cupsugar
  • 1tspsalt
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How to use this calculator

  1. Enter the original servings

    Type how many servings the recipe currently makes, as written.

  2. Enter the servings you want

    Type your target serving count — more to scale up, fewer to scale down.

  3. Add your ingredients

    List each ingredient with its amount, unit, and name. Amounts can be whole numbers, decimals, or fractions like 1/2 and 1 1/2.

  4. Read the scaled recipe

    Every amount is multiplied by the same factor and shown in a clean, copyable list.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

Escali Primo Digital Kitchen Scale

Scaling is most accurate by weight — a simple digital scale removes the guesswork from odd factors.

$25

View on Amazon

KitchenAid Classic Stand Mixer

A stand mixer handles the bigger batches you get when you scale recipes up for a crowd.

$300-400

View on Amazon

Tips & best practices

  • When scaling up for a crowd, write out the full scaled list before you start so you do not have to do mental math mid-recipe.
  • Cookware and bakeware do not scale with the recipe — a doubled cake batter usually needs two pans, not one deeper one.
  • Cooking times change less than amounts. A bigger batch in the same pan may need more time; the same batch spread thinner needs less.
  • Taste and adjust salt, acid, and strong spices after scaling — they rarely scale perfectly linearly.
  • For the most accurate results at unusual factors, convert volume measurements to weight first.
  • Keep the scaled recipe with the original so you remember what worked next time.

Frequently asked questions

How do you scale a recipe up or down?
Multiply every ingredient amount by the same factor: the new serving count divided by the original. For example, to take a 4-serving recipe to 6 servings, multiply each amount by 6 ÷ 4, which is 1.5.
Can I double or triple a recipe with this calculator?
Yes. Set the original servings to the recipe's yield and the desired servings to twice or three times that number, and every ingredient is doubled or tripled for you.
Does scaling work for baking recipes?
Scaling the ingredient amounts works well for most baking. Just keep in mind that pan size, baking time, and oven temperature do not scale linearly — use a pan converter for the dish and start checking for doneness early.
Should I scale spices and salt by the same factor?
Scale them with everything else as a starting point, but season to taste. Strong spices, salt, and leavening sometimes need a slightly lighter hand when you scale up, and a check before serving when you scale down.
How do I handle eggs when scaling a recipe?
Eggs come in whole units, so scaling can land you on a fraction of an egg. Round to the nearest whole egg, or beat an egg and measure out the fractional amount — about 3 tablespoons of beaten egg equals one large egg.
Can I enter amounts as fractions?
Yes. The scaler reads whole numbers (2), decimals (0.25), simple fractions (3/4), and mixed numbers (1 1/2), and it formats the scaled result back into a tidy amount.
Why does an ingredient say it couldn't be scaled?
That happens when the amount is not a number — like "to taste" or "a pinch." The ingredient is kept in the list so you do not forget it; just adjust it by taste in the scaled recipe.
Is it better to scale by weight or by volume?
Weight is more accurate, especially in baking, because it avoids the variability of how ingredients pack into cups. If your recipe is in grams, scaling stays precise at any factor.

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Sources: Standard culinary scaling method (new amount = original × new servings ÷ original servings); America's Test Kitchen guidance on adjusting recipes.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.