Scale recipe ingredients up or down by servings or multiplier with automatic unit conversion.
Every ingredient in a recipe gets multiplied by one ratio: the target servings divided by the original servings, or a multiplier you type directly. Double the servings and every amount doubles; drop from 6 servings to 4 and everything shrinks by a third. Results convert between customary units when a scaled amount lands in a cleaner form. The surprise most people hit: the serving count is an estimate, not a measurement. Linear scaling is exact math on approximate inputs, so treat the output as a strong starting point, and remember the scaler handles quantities only. Time, heat, and pan size are still yours.
A concrete input and expected output from the current implementation.
Input
Original servings: 4. Target servings: 6. 2 cups flour, 1/2 cup butter
Expected output
3 cups flour, 3/4 cup butter
The servings ratio is 6 divided by 4, or 1.5, and every ingredient is multiplied by it: 2 cups x 1.5 = 3 cups, and 1/2 cup x 1.5 = 3/4 cup. No unit conversion is needed because both scaled amounts already sit in convenient units.
The multiplier is the target servings divided by the original: going from 4 servings to 10 uses 10/4 = 2.5, so a 1/2 cup becomes 1.25 cups. The same ratio applies to every ingredient, so the proportions between ingredients never change. When the recipe has no serving count, a direct multiplier - double, triple, halve - does the identical arithmetic.
Scaled results convert within their own kind of unit: volume to volume across teaspoon, tablespoon, cup, pint, quart, and gallon, and weight to weight across ounce and pound. Sixteen tablespoons can come back as 1 cup, and 24 ounces as 1 1/2 pounds. Conversion never crosses kinds, because crossing needs an ingredient density: a cup of flour and a cup of honey weigh very differently.
Mechanically yes - every ingredient is multiplied by the same ratio, and that is what doubling means. Most recipes tolerate it. Where scaling gets fragile: eggs, which do not split cleanly into halves, yeast in long-ferment doughs, and anything where pan size and cooking time matter. Scale the ingredient list, then reconsider the method.
No. Volume-to-weight conversion needs the density of the specific ingredient, and this scaler converts within volume units and within weight units, never across. A cup of flour and a cup of sugar have very different gram weights. If you need that bridge, King Arthur Baking publishes a grams-per-cup chart for common ingredients.
The example and behavioral notes were checked against the browser implementation. Standards and primary references below define the relevant format, formula, or platform behavior.
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