How to Use This Calculator
Add your ingredients with their amounts and units, set the original serving count and your target serving count, and the calculator scales every ingredient instantly. You can add as many ingredients as you need.
What Doesn't Scale Perfectly
Most ingredients scale linearly — double the recipe, double the flour. But a few require judgment:
- Salt and spices: Start with 75% of the calculated amount and taste. Flavor compounds don't scale exactly, especially with strong spices like cayenne or cinnamon.
- Baking powder and baking soda: Scale these proportionally, but for very large batches use slightly less than the calculated amount to avoid over-leavening.
- Eggs: You can't use half an egg easily. For half-recipes requiring 1 egg, beat the egg lightly and use half. For odd amounts, adjust with a small egg or extra liquid.
- Cooking time: Bigger batches don't always take proportionally longer. A doubled cake in a larger pan takes longer, but two pans of cookies bake in the same time as one.
Frequently Asked Questions
How do I double a recipe?
Set the original servings to the recipe's yield and the target servings to double that number. The calculator multiplies every ingredient by 2. For baked goods, you'll also need a larger pan.
How do I make a recipe for 1 person?
Set the original servings to whatever the recipe makes, and the target to 1. The calculator divides everything accordingly. Keep in mind that egg amounts may need manual adjustment.
Can I use this for baking?
Yes, but scale with care. Baking is chemistry — salt, leavening, and eggs should be adjusted thoughtfully rather than mechanically. Use the calculator as a starting point, then apply the tips above.
Frequently Asked Questions
Do all ingredients scale proportionally?
Most do, but leavening agents (baking powder, baking soda, yeast) and salt are exceptions. When significantly scaling up a recipe, start with 75% of the calculated leavening amount — too much baking powder causes baked goods to rise then collapse, and leaves a metallic taste. Adjust salt to taste at the end rather than scaling it blindly.
Does cooking time change when I scale a recipe?
Usually not for the same thickness of food. Two chicken breasts cook in the same time as one if they're the same size. However, if scaling a baked dish that fills a larger or deeper pan, cooking time increases. The heat needs to penetrate to the center regardless of how much food there is.
How do I scale a recipe that uses eggs?
Multiply the egg count normally. If you end up with a fraction (like 1.5 eggs), beat the whole egg and measure out half by volume — a large egg is about 3 tablespoons; half is 1.5 tablespoons. For very small fractions, use the yolk only or white only depending on what the recipe needs most.