Recipe Multiplier

Multiply any recipe by 1.5×, 2×, 3× — or any factor you like — and every ingredient updates instantly. Free, no sign-up.

A recipe multiplier scales every ingredient in a recipe by the same factor, so a dish for 4 becomes a dish for 6, 8, or 40 without breaking the proportions. Paste your ingredients below, set your target servings, and the calculator multiplies each quantity for you — fiddly fractions included.

Multiply Your Recipe

Paste your ingredient list, set the original and target servings, and every quantity multiplies automatically.

How do you multiply a recipe?

One number does all the work: the scale factor. Divide the servings you want by the servings the recipe makes:

Then multiply every ingredient by that factor. That's it — whether you're nudging a recipe up by half or quadrupling it for a party, the method never changes. Only the factor does.

Worked example: multiplying pancakes by 1.5×

Say your pancake recipe serves 4 but you're feeding 6. The scale factor is 6 ÷ 4 = 1.5. Multiply each ingredient by 1.5:

The awkward one is the milk: 1½ × 1.5 = 2¼ cups. That's exactly the kind of fraction math the multiplier above does for you — type the list once and read off the answers.

Multiplying Big: 3×, 4× and Catering Batches

The math is identical at any factor — 3× a recipe for 4 feeds 12, 4× feeds 16. What changes at big multipliers is everything around the math:

• Pan capacity.A quadrupled soup needs a pot with four times the volume, and a tripled cake batter won't fit in one tin — split it across pans rather than overfilling. For anything that browns (meat, onions, mushrooms), cook in batches: an overcrowded pan steams instead of searing.
• Seasoning restraint.Salt, chilli, and strong spices concentrate as batches get bigger. At 3× and up, start with about three-quarters of the multiplied amount, then taste and adjust at the end. You can always add more; you can't take it out.
• Time and heat. Keep the oven temperature the same and expect a longer — but not multiplied — cook. Deeper pans need more time; wider pots barely more. Test for doneness earlier than you think.

What Doesn't Multiply Cleanly

• Leavening. Baking soda and baking powder often need slightly less than the multiplied amount in big batches — fully multiplied, they can leave a metallic taste and a cake that rises fast then collapses. For 3× and up, use about 85–90% of the calculated amount.
• Cooking times. Time tracks thickness, not quantity. A double batch of cookies bakes in the same time per tray; a double lasagna in a deeper dish needs longer at the same temperature. Never just multiply the minutes.
• Odd egg counts. 1.5× a 3-egg recipe calls for 4½ eggs. Beat one egg and use half by weight (a large egg is about 50 g), or round to the nearest whole egg in forgiving recipes like pancakes and muffins.

More Ways to Scale a Recipe

If your multiplier is a fixed number, we have dedicated calculators with the same instant math: the recipe doubler for multiplying a recipe by 2 and the recipe halver for cutting a recipe in half. For the full toolkit — any factor plus cups-to-grams and °F-to-°C conversion — head to the recipe scaler, or use the recipe-to-metric converter to switch a whole ingredient list to grams and millilitres.

Multiplying a recipe that's still trapped on an ad-covered website? Paste the URL into the recipe converter and get a clean, scalable copy — no ads, no popups, no life stories. Then cook from it hands-free with Cook Mode.

Recipe Multiplier FAQ