Recipe Scaler — servings calculator
Scale a recipe to any number of servings: enter the original ingredient quantities, pick your target serving count, and get a printable scaled list with US kitchen-unit math done for you.
Scale any recipe
Scaled ingredients (serves 6)
- 3 cup all-purpose flour
- 1 ½ tsp salt
- ¾ cup butter, softened
Volume conversions use US kitchen equivalents (1 cup = 16 tbsp = 48 tsp; 1 tbsp = 3 tsp). Weight units (g, kg, oz, lb) scale linearly and stay decimal. Bakeries should use weights for best results.
When this saves you a headache
- Doubling a cookie recipe written for 24 cookies without mis-scaling ⅓-cup increments.
- Halving a casserole written for a 9×13 dish to feed two, with correct tablespoon-level precision.
- Converting a restaurant-style recipe scaled for 10 into a home-sized version.
FAQ
How does the recipe scaler work?
Every volume quantity is converted to a base unit (teaspoon), multiplied by your scale factor (target servings ÷ original servings), then converted back to the friendliest unit for display. Weight quantities (g, kg, oz, lb) scale linearly and stay decimal.
What scale factor should I use?
The tool computes it automatically from your serving counts: factor = target ÷ original. A recipe for 4 scaled to 6 uses ×1.5; scaled to 2 uses ×0.5. You can also edit the factor directly by setting the two serving fields.
Is scaling by weight more accurate than by volume?
Yes for baking — flour and other dry ingredients compact differently, so 2 cups of flour is not reliably twice as much as 1 cup by mass. For accuracy, scale weights (g/oz) or weigh your dry ingredients. For cooking (soups, sauces, stir-fries) volume scaling is generally fine.