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Recipe Ingredient Scaler
Automatically double or halve recipe portions and ingredient quantities.
Amounts are scaled by new servings ÷ original servings and rounded to kitchen-friendly numbers.
How it works
Scaling a recipe is one multiplication: new servings divided by original servings gives a scale factor, and every ingredient amount is multiplied by it. Doubling four servings to eight uses a factor of two; halving to two uses a factor of one half. The calculator rounds results to kitchen-friendly numbers, including simple fractions for small amounts, so you get usable quantities rather than awkward decimals like 37.5 grams when a rough measure will do.
How to read the result
Weight-based ingredients scale most reliably, which is why grams are preferred here. Volume measures, eggs and leavening need more judgement: eggs cannot be split neatly, yeast and baking powder do not always scale linearly, and cooking time rarely doubles just because quantity did. For baked goods, check doneness early and use a larger tin rather than overfilling a small one.
One practical tip
Scale the recipe on paper before you start cooking, and measure the scaled amounts into bowls first. Mid-recipe arithmetic with hot pans and sticky hands is where most scaling mistakes happen, and a prepared set of ingredients removes that risk entirely.
For recipes you scale often, write the scaled version down once it works, including tin size and cooking time, so next time you cook from a tested result instead of repeating the same arithmetic and the same guesswork.
When scaling down, remember that small quantities of strong flavours, salt and spices often need less than a strict proportional cut, so taste and adjust rather than trusting the scaled number blindly.