Recipe Ingredient Converter

Divide the target number of servings by the original number of servings to get the scaling factor. Then multiply each ingredient quantity by that factor. For example, scaling from 4 to 6 servings gives a factor of 1.5 — so 200 g of flour becomes 300 g.

The scaling factor is the ratio of the desired number of servings to the original number. A factor of 2 means you double the recipe; a factor of 0.5 means you halve it. The calculator displays this factor alongside the converted ingredient amount.

Yes. The calculator works with any unit — grams, millilitres, cups, tablespoons, pieces, etc. The output is in the same unit as the input. Just make sure all ingredients use a consistent unit within one calculation.

For most ingredients, direct scaling works well. However, baking times, leavening agents (yeast, baking powder) and spices often do not scale linearly. When doubling a cake recipe, you typically do not double the baking time — check visually or use a thermometer.

Enter a target serving count smaller than the original. The scaling factor will be less than 1 and each ingredient will be reduced proportionally. For example, scaling from 8 to 2 servings gives a factor of 0.25.

The calculator returns results to 4 decimal places for precision. For very small amounts (e.g., 0.0625 tsp of salt), consider rounding to a practical measurement — a pinch, a quarter teaspoon, etc. Use your culinary judgement for such edge cases.

No — this calculator scales proportions between serving counts, not between units of measurement. To convert grams to cups, use a dedicated unit conversion calculator. Once converted, you can then scale with this tool.

Eggs are a common challenge because they come in whole units. Round the scaled egg quantity to the nearest whole number. If the result is 2.5 eggs, use 2 or 3 depending on context, or use a beaten egg and measure half by weight or volume.

Yes, for ingredient quantities. Keep in mind that baking is more sensitive to proportions than cooking, especially for leavening agents. Scale baking powder and baking soda slightly less than linearly — experienced bakers often use about 75% of the calculated amount when doubling.

The ingredient amount and scaling factor are both rounded to 4 decimal places to minimise rounding errors. Serving counts are rounded to 2 decimal places. This precision ensures accuracy when converting fractional recipe quantities.