Recipe Scaler - Scale Any Recipe Up or Down Online

How to use this tool

1. Paste ingredients. Type or paste your ingredient list into the left panel, one ingredient per line.
2. Set servings. Enter the original and target serving counts, or choose a quick-scale multiplier for a common adjustment.
3. Choose display. Select fraction or decimal display for scaled quantities.
4. Copy results. Review the scaled list on the right and copy it to your clipboard.

How to scale a recipe

Paste your ingredient list into the left panel (one ingredient per line), then enter the original and desired serving counts. The scaler multiplies every quantity by the ratio target ÷ original and formats the result for easy reading.

Fraction display

Cooking measurements are traditionally expressed as fractions. The tool automatically snaps scaled quantities to the nearest common cooking fraction (¼, ⅓, ½, ¾, etc.) when they fall within a small tolerance, keeping your ingredient list easy to follow. Switch to Decimal mode if you prefer numeric output.

Range ingredients

Ranges like "1–2 cups broth" are parsed and both endpoints scaled. The output shows the scaled range, e.g. "2–4 cups broth" when doubling.

Pass-through phrases

Phrases like "to taste", "a pinch", or "as needed" are passed through unchanged; they cannot be meaningfully scaled.

Cooking chemistry scaling limitations

Scaling ingredients is not always linear due to cooking chemistry:

• Leavening agents: when doubling a baked recipe, baking powder and baking soda should be scaled to about 75% (not 100%) of the doubled amount. Over-leavening causes collapse and a metallic taste.
• Seasoning and salt: salt perception is nonlinear. When scaling up, start at 60–70% of the mathematically correct amount and adjust to taste — you can always add more, not less.
• Cooking time and temperature: cooking time does not scale with ingredient quantity. A 10 lb roast does not take twice as long as a 5 lb roast; use an internal thermometer and verify doneness.
• Pan size: doubling a cake recipe into the same pan will overflow it; use a proportionally larger pan or bake in batches.

Units are preserved, not converted

The scaler keeps unit labels as written while it scales their numbers. It does not convert teaspoons to tablespoons, cups to milliliters, or volume to weight. For those conversions, use the Cooking Converter. Unusual measures such as a “knob of butter,” “2 sprigs,” or “1 bunch” are also scaled directly, so “2 sprigs” becomes “4 sprigs” at 2×.