Scale any recipe up or down — multiply every ingredient by the same factor while keeping proportions intact. Metric or imperial.
Scaling multiplies ingredient amounts proportionally so ratios stay consistent. Cooking times and pan sizes are NOT linear in servings — always use visual and temperature cues as your final judge.
Scaling a recipe is a single ratio: divide your desired servings by the original, then multiply every ingredient by that factor. The catch is everything else — baking time, pan area, and moisture — does not scale the same way. Volume for volume, doubling usually needs only ~1.1–1.2× the timer, and oven temperature should mostly stay put. Use the scaled amounts as the cook's truth; keep probes and smell as the final judge.
Original serves 4 → target serves 10 is a 2.5× factor. Each ingredient's amount is multiplied by 2.5; spices and leaveners scale the same as the bulk even though they look small.
A stew recipe feeds 4 and calls for 300 g beef, 2 carrots, and 1 cup broth. You're hosting 12 and the servings-to factor is 3.
Free recipe scaler — enter original and desired servings, list your ingredients, and multiply every line by the same factor to keep ratios honest. Everything runs locally; nothing is uploaded.
FreeToolHub Recipe Scaler is a free browser-based tool — free recipe scaler — enter original and desired servings, list your ingredients, and multiply every line by the same factor to keep ratios honest. No signup, no upload; everything runs locally in your browser.
Free recipe scaler — enter original and desired servings, list your ingredients, and multiply every line by the same factor to keep ratios honest. Fraction-aware output, metric or imperial. 100% private.
This tool scales any recipe up or down by multiplying every ingredient by the same servings-based factor, so proportions stay honest and nothing drifts out of ratio. Paste or type your ingredient list in any unit — cups, grams, eggs, and spices — and it multiplies each line while formatting the results as clean fractions (1½ cups, ¾ tsp) when they land on common kitchen subdivisions, otherwise as tidy decimals. Because baking is unforgiving, the tool deliberately does not pretend that cooking time, pan area, or moisture scale the same way; it leaves those to you. Everything runs locally in your browser — no signup, no upload.
(1) Enter the original number of servings and the servings you want. (2) The tool computes the factor as desired ÷ original (for example 12 ÷ 4 = 3×). (3) Each ingredient amount is multiplied by that factor with fraction-aware formatting. (4) The un-scaled and scaled amounts sit side by side so the change is clear at a glance. When an amount lands on a common denomination (denominators 2, 3, 4, and 8 are preferred), it renders as a fraction; otherwise it falls back to a clean 2-decimal number. Metric and imperial units both work.
Most ingredients scale linearly, but a few deserve a hand on the brake. Salt and chili scale at about three-quarters of the factor when doubling or more — palates do not read heat linearly. Baking powder and baking soda scale at roughly one and a quarter times the factor when doubling, because leavening strength overtakes the batter faster than volume does. Alcohol extracts and fresh herbs sit in between: scale fully the first time, then adjust to taste. Pan geometry breaks linearity too — the same batter in a wider pan bakes faster because more surface area hits the heat, so start checking doneness at about eighty percent of the original time when the factor exceeds two. The scaler multiplies everything by the book so you have the honest baseline; the craft is knowing which lines to pull back.
Divide your desired servings by the original servings to get a single factor, then multiply every ingredient amount by that factor. For example, 10 servings ÷ 4 = 2.5×, so 2 cups of flour becomes 5 cups.
No. Amounts scale linearly with servings, but time, pan size, and moisture do not. Doubling usually needs only ~1.1–1.2× the timer and the same oven temperature — use visual and temperature cues as the final judge.
The calculator reports fractions such as 2½ eggs. When that happens, whisk one egg in a small bowl and measure out the scaled portion by volume (roughly half an egg for ½).
Yes — enter the original servings and set the desired servings to half (or any value below). The factor drops below one and every ingredient scales down; the formatter renders the result in cook-friendly fractions like ½ and ¾. For eggs at very small factors, beat the egg first and measure the portion.
Match pan area, not pan number: compute the area of the original pan (π × r² for rounds, l × w for squares) and pick a target pan with area × your factor. A 20 cm round is about 314 cm², so a doubling needs roughly a 28 cm round. Keep batter depth close to the original, and start checking doneness early — depth and area, not the scaler, govern bake time.
What do you call a nosy pepper?
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