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Recipe Converter & Scaler

Scale any recipe up or down for a new number of servings, and convert between measurement units.

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Recipe Converter / Scaler
Scale any recipe up or down and convert between measurement units
Scale Factor
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Enter ingredients and click Scale

Disclaimer. Scaled quantities are estimates only. Leavening agents, spices and cooking times do not always scale in direct proportion to other ingredients -- adjust to taste and verify doneness independently rather than relying purely on calculated amounts. Read full disclaimer →

About Recipe Converter

Scaling recipes requires proportional adjustment of all ingredients using the formula: New Quantity = Original Quantity times (New Servings divided by Original Servings). However, leavening agents like baking powder, baking soda, and yeast do not scale perfectly - at double or more, use about 75-80% of the proportional amount to avoid over-leavening. Spices should also be increased gradually and tasted as you go.

Weight is always more accurate than volume for baking since 1 cup of flour can vary 20-30% depending on packing density. Professional bakers use baker's percentages where all ingredients are expressed as a percentage of total flour weight, which makes scaling reliable at any batch size. Cooking time does not scale linearly - a double-sized cake needs 15-25% more time, not double the time. Always test doneness with a toothpick rather than relying purely on timing.

Frequently Asked Questions

New Quantity = Original Quantity x (New Servings / Original Servings). The tool calculates one scale factor from your original and desired servings, then applies it to every ingredient row you've entered.
Leavening agents don't scale perfectly at larger multiples -- at double or more, using the full proportional amount can over-leaven the recipe. A common adjustment is to use about 75-80% of the proportional amount for these ingredients specifically, then taste/test rather than trusting the linear formula alone.
Weight is more accurate, especially for baking. A cup of flour can vary by 20-30% in actual weight depending on how densely it's packed, so weight-based scaling (grams) gives more consistent, reliable results than volume-based scaling (cups) at any batch size.
No. Cooking time does not scale linearly with quantity -- for example, a doubled cake typically needs only about 15-25% more time in the oven, not double the time. Always check doneness with a toothpick or thermometer rather than relying purely on a scaled time estimate.
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