Scale ingredient quantities between serving sizes or by a direct multiplier, using decimals, common fractions, mixed numbers, and compatible volume or mass conversions.
Divide desired servings by original servings to find the scale factor, then multiply every included ingredient by that factor.
Direct multiplier mode applies a known batch factor. Single Ingredient mode provides the same arithmetic for one quick quantity.
scale factor = desired servings ÷ original servingsscaled quantity = original quantity × scale factorpercentage change = (scale factor − 1) × 100Scaling 4 servings to 6 gives a 1.5× factor: 2 cups becomes 3 cups, 1 cup becomes 1 1/2 cups, 2 eggs become 3, and 1/2 tsp becomes 3/4 tsp.
Scaling 8 servings to 4 gives 0.5×: 3 cups becomes 1 1/2 cups, 2 tbsp becomes 1 tbsp, and 3 eggs become 1 1/2 eggs unless count rounding is selected.
At 2×, 1 1/2 cups becomes 3 cups and 3/4 tsp becomes 1 1/2 tsp.
Two US cups scaled by 1.5 become 3 cups; selecting mL converts the result through CalcRocket's shared volume converter.
Five hundred grams at 2× becomes 1,000 g, or 1 kg when kilograms are selected as output.
Convert volume to volume and mass to mass. Cups of flour cannot become grams without ingredient density.
Fractional eggs or other count ingredients remain fractional unless nearest-whole or round-up is explicitly selected.
Do not automatically multiply cooking time, oven temperature, or pan dimensions by the ingredient scale factor.
Inputs such as 1/2, 3/4, and 1 1/2 are parsed exactly before scaling. Smart display uses only familiar denominators when the result is sufficiently close.
Supported cooking volumes use US customary volume definitions. Mass units convert independently. No mass-to-volume conversion is attempted.
Eggs, cloves, slices, and packages can remain fractional or use explicit count rounding. Custom labels such as pinch, bunch, or can are carried through without conversion.
Scaling ingredients mathematically does not guarantee identical culinary results, especially for very large or small batches, yeast, leavening, spices, or baking. Cooking time may need separate adjustment; oven temperature is not changed.
Divide desired servings by original servings, then multiply each ingredient by that factor.
Use a 2× multiplier or set desired servings to twice the original servings.
Use a 0.5× multiplier or set desired servings to half the original servings.
Use 6 ÷ 4 = 1.5, then multiply every ingredient by 1.5.
Convert the fraction to its numeric value, multiply by the factor, and simplify the result where appropriate.
Multiply one-half by the scale factor; at 1.5× it becomes 3/4 cup.
Multiply three-quarters by the scale factor; at 2× it becomes 1 1/2 cups.
The calculator preserves the fractional result. You can make a practical adjustment or explicitly select count rounding.
Yes. Both are volume units and use the shared volume converter.
Yes. Both are mass units and use the shared mass converter.
Not without ingredient density. This calculator does not infer density or convert between volume and mass.
Not necessarily. Cooking time depends on shape, depth, equipment, and the food itself.
The calculator does not alter oven temperature. Follow a tested recipe or reliable cooking guidance.
No. Yeast, leavening, spices, mixing, pan size, and very large or small batches can behave differently.