Recipe Scaling Calculator
Scale every ingredient in a recipe up or down for a new serving count.
Every calculation runs locally in your browser. Only the leading number on each line is scaled — fractions like "1/2" aren't parsed, so enter decimals (0.5) instead. Lines without a leading number (like a section header) pass through unscaled.
Scaled ingredients
50% vs. originalFor informational and educational purposes only — not professional advice, and not a substitute for consulting a qualified professional about your specific situation. TrueMeasureKit is not liable for decisions made based on these results. See our Terms of Service.
Why scaling isn't always this simple in real baking
Multiplying every ingredient by the same ratio works well for most recipes, but it isn't universally true — leavening agents like baking soda and baking powder, spices, and salt often don't scale linearly in practice, since their effect isn't strictly proportional to volume the way flour or liquid is. For small adjustments (roughly half to double the original), straight scaling is a reasonable starting point; for larger jumps, it's worth tasting and adjusting seasoning and leavening separately rather than trusting the multiplication alone.
Frequently asked questions
Does scaling a recipe work perfectly for every ingredient?
Most ingredients scale linearly, but a few don't behave that way — leavening agents (baking soda, yeast), spices, and cooking/baking time often need adjustment beyond a simple proportional scale-up, especially for large multipliers.