Recipe scaler calculator (servings)
Recalculate an ingredient amount when changing the recipe's serving count.
Multiply each ingredient by the factor. The unit (g, ml, cups) matches the input.
How the calculation works
Scaling a recipe up or down is a rule of three: multiply each ingredient by a scale factor.
factor = desired servings ÷ original servings
new amount = original amount × factor
Step-by-step example
A recipe for 4 that you want to make for 6:
- Factor: 6 ÷ 4 = 1.5
- 200 g flour → 300 g
- 2 eggs → 3 eggs
Not everything scales the same
Dry and liquid ingredients scale well. But seasoning, leavening and bake time don't scale linearly — taste and adjust, especially when doubling or tripling.
Examples
- Recipe for 2, want for 5: factor 2.5 (each ingredient × 2.5).
- Half the recipe: factor 0.5 (500 ml → 250 ml).
Frequently asked questions
Any unit?
Yes — grams, ml, cups, spoons. The factor is the same.
Do I adjust the bake time?
Not proportionally. A bigger or fuller pan may need more time, but check by doneness, not by the math.
What about seasoning and salt?
Scale cautiously and taste: doubling salt is not always right. Adjust at the end to taste.
Do I double the baking time?
No. Increase by 20–50% and test doneness. Better still, use two original-sized pans instead of one larger one.
Do salt and spices scale proportionally?
Not linearly. Start at about 70% of the proportional amount and adjust by tasting.
How do I use half an egg?
Beat a whole egg and use half by weight — a medium egg is about 50 g shelled.
Why weigh instead of using cups?
Because the error multiplies. A cup of flour ranges from 120 to 150 g; tripled, that is nearly 100 g of difference.
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Updated on June 18, 2026 · by Rafael Rossi · Methodology & sources