Recipe Scaler Calculator
Scale any recipe up or down by servings or batch size. With common kitchen unit conversions and rounding to practical measurements.
Ingredients
New amounts
- Flour500 g
- Sugar200 g
- Butter250 g
- Eggs4 count
How to use
- 1
Enter the recipe's original serving count and how many you want to cook for.
- 2
Add each ingredient with its amount and unit. The calculator scales everything by the same ratio.
- 3
Tip: round scaled amounts to practical measurements (e.g. 0.83 cup ≈ ¾ cup + 2 tbsp).
Frequently asked questions
Linear scaling works for most ingredients. Exceptions: spices and salt scale sub-linearly (taste at 60-70% of math), cooking time scales sub-linearly for baked items (a 2× cake takes ~1.5× time, not 2×), and yeast/leavening can be tricky for very large or small scaling (more than 4× or under ¼×).
Heat moves into food from the outside. Doubling a recipe doesn't double the surface-to-volume ratio — it adds more interior, not more surface. A 2× cake might need 1.3-1.7× the bake time. Always check doneness, don't just multiply the timer.
Weight, always — flour is the classic disaster. 1 cup of densely-packed flour can be 150g; loosely scooped it's 110g. That's a 40% variation. Switching to grams (kitchen scale) is the easiest way to get consistent results, especially when scaling.
Round to practical kitchen measurements: 0.83 cup ≈ ¾ + 1 tbsp; 0.4 tsp = a heavy pinch; 1.7 eggs = 2 eggs (eggs don't divide easily — round up). The calculator gives precise math; you do practical rounding.
It can if you ask. The internal density table has 17 common ingredients (flour, sugar, butter, oil, etc.). For others, look up the density and divide grams by cup-grams to get cups. USDA FoodData is the official reference.
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Source: USDA standard food density tables · Last verified 2026-06. USDA FoodData. This tool provides estimates only and is not legal, tax or financial advice. Always verify your specific situation with the relevant UAE authority or a licensed advisor before taking action.