Recipe Scaler

How to Use This Recipe Scaler

1. Enter the original number of servings the recipe makes in the first field
2. Enter your desired number of servings in the second field
3. Add your ingredients with amounts (e.g., "2 cups", "1/2 tsp", "3")
4. Click "+ Add" to add more ingredient rows as needed
5. View the scaled ingredients instantly with automatically converted fractions
6. Use the remove button (x) to delete any ingredients you no longer need

The calculator displays the scale factor prominently so you can verify the multiplication being applied. Results update in real-time as you change any values.

What is a Recipe Scaler?

A recipe scaler is an essential kitchen tool that adjusts ingredient quantities when you need to make more or fewer servings than a recipe originally calls for. Whether you are cooking for a large party, reducing a recipe for two people, or converting between batch sizes, the scaler calculates the exact multiplier and applies it to all ingredients automatically.

Manual recipe scaling often leads to math errors, especially with fractions. This calculator handles the arithmetic for you and converts decimals to practical kitchen fractions that are easy to measure. Instead of trying to figure out what "1.33 cups" means, you will see "1 1/3 cups" displayed clearly.

Recipe Scaling Formula

The mathematical formula for scaling recipes is straightforward:

Scale Factor = New Servings / Original Servings

New Amount = Original Amount x Scale Factor

Example 1: Scaling up from 4 to 6 servings (1.5x):

• Scale Factor = 6 / 4 = 1.5x
• 2 cups flour becomes 3 cups flour
• 1 cup sugar becomes 1 1/2 cups sugar
• 1/4 cup oil becomes 3/8 cup (about 6 tbsp)

Example 2: Scaling down from 8 to 2 servings (0.25x):

• Scale Factor = 2 / 8 = 0.25x
• 4 cups becomes 1 cup
• 1 cup becomes 1/4 cup
• 2 tablespoons becomes 1.5 teaspoons

Tips for Successful Recipe Scaling

• Eggs: For partial eggs (like 1.5), round to the nearest whole number. For large batches, use the exact scaled amount.
• Leavening agents: Baking powder and baking soda don't always scale linearly. For doubling, use 1.5x instead of 2x to prevent over-rising.
• Spices and salt: Scale conservatively, then taste and adjust. Flavors concentrate differently at different batch sizes.
• Cooking times: Larger batches may require longer cooking times; smaller batches cook faster. Use thermometer readings rather than time alone.
• Pan sizes: When scaling up significantly, use larger pans or multiple pans to maintain proper cooking depth.
• Very small amounts: When scaling down results in tiny quantities like 1/16 tsp, consider whether the ingredient is essential or can be omitted.

Common Scaling Challenges

Baked goods: Baking is chemistry. Scaling beyond 2x often requires recipe testing, as leavening, structure, and cooking times don't scale proportionally.

Yeast recipes: Yeast amounts don't scale linearly. For doubled recipes, use only 1.5x the yeast and allow for longer rising times.

Sauces and soups: These scale easily. Liquid-based recipes are the most forgiving for large-scale changes.

Meat and proteins: Scale directly by weight. Cooking times depend on individual piece size, not total batch size.

Fraction Reference Guide

• 1/4 = 0.25 (quarter)
• 1/3 = 0.33 (third)
• 1/2 = 0.5 (half)
• 2/3 = 0.67 (two-thirds)
• 3/4 = 0.75 (three-quarters)