Free Recipe Scaling Calculator
Scale recipes up or down instantly. Perfect for adjusting batch sizes, converting servings, and scaling baking recipes.
Need More (or Less)? Let's Scale Your Recipe!
Got a recipe that makes 12 cookies but need 48? Or need to cut a recipe in half? We've got you! Just enter your ingredients and tell us how much you want to make - we'll do all the math for you.
Tell us what you're making and how much you need!
🍪 How many it makes now (e.g., 12 cookies)
🎯 How many you need (e.g., 48 cookies)
Scaling Factor: ×2.00
Scaling UP by 100%
Enter each ingredient like: "2 cups flour" or "1 1/2 tsp vanilla"
Original:
12
Scaled:
24
Scaling Factor:
×2.00
Save All Your Recipes
Store unlimited recipes, automatically scale ingredients, and manage your entire bakery business.
Recipe Scaling Tips
When scaling recipes, baking time doesn't scale linearly. Larger batches may need 10-20% more time, while smaller batches may need 10-20% less. Always check for doneness.
Scaling up? You may need larger pans or multiple pans. Scaling down? Use smaller pans to maintain proper baking depth. Pan size affects baking time and texture.
Baking powder and baking soda don't always scale perfectly. For very large batches (5x or more), reduce leavening by 10-15% to avoid over-rising or bitter taste.
Larger batches need more mixing time to incorporate ingredients evenly. Smaller batches need less. Overmixing small batches can make baked goods tough.
Frequently Asked Questions
Divide your desired yield by the original yield to get the scaling factor. Then multiply each ingredient by this factor. For example, to double a recipe (12 → 24), multiply all ingredients by 2.
Most recipes scale well up to 3-4x. Beyond that, you may need to adjust baking time, temperature, or leavening agents. Delicate recipes like soufflés or macarons are harder to scale and may need testing.
Eggs are tricky because you can't use partial eggs easily. For small adjustments, beat eggs and measure by weight (1 large egg ≈ 50g). Or round to the nearest whole egg and adjust liquid slightly.
No, don't scale baking time by the same factor. Larger batches need slightly more time (10-20%), smaller batches need slightly less. Always use visual cues and doneness tests rather than relying solely on time.