Cooking
How do you scale a recipe to more or fewer servings?
Paste the ingredients for 4 servings and get the amounts for 2, 6, 10 or any number.
Quick answer
Scaling factor = target servings ÷ original servings. Going from 4 to 6 portions: factor = 6 ÷ 4 = 1.5. Every quantity multiplies by 1.5: 320 g spaghetti becomes 480 g, 4 eggs become 6, 100 g cheese becomes 150 g.
480 g spaghetti 225 g bacon 6 eggs 150 g pecorino cheese
How it works
Paste your ingredient list and the calculator rewrites each number automatically. It works for any unit (g, ml, cups, whole items). Baking times and oven temperature usually stay the same — only quantities change.
Frequently asked questions
Do cooking times change when doubling a recipe?+
Often slightly longer for larger volumes, but not linearly. A doubled cake may need 10–20% more time, not double. Check doneness with a thermometer or toothpick rather than the clock alone.
Can I scale baking recipes reliably?+
Yeast and leavening ratios are sensitive. Halving or tripling usually works; odd fractions can throw off texture. Round to practical numbers and adjust liquid slightly if the batter looks wrong.
What about spices when scaling?+
Scale salt and dried herbs with everything else. Strong spices (chili, nutmeg) — increase slightly less than linearly and taste as you go.
How do I scale down a large-batch recipe?+
Same formula in reverse: target ÷ original. A recipe for 12 servings scaled to 2: factor = 2 ÷ 12 ≈ 0.167. Very small amounts may need a minimum practical dose.
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