Scale Any Recipe Up or Down
Convert recipe servings from any amount to any amount. Doubles, halves, or any custom multiplier.
How to Scale Recipes
Multiply every ingredient by the scale factor (desired servings ÷ original servings). Recipe for 4, want 10: multiply everything by 2.5. One cup becomes 2.5 cups. Two eggs become 5 eggs. Simple math, but the tricky part: not everything scales linearly. Seasonings, leavening agents, and cooking times need adjustment.
What Does NOT Scale Linearly
Spices and salt: Scale to 1.5x when doubling, then adjust to taste. Spices intensify disproportionately. Baking powder/soda: Use 75-80% of proportional amount when scaling up. Too much leavening makes baked goods collapse. Cooking time: Larger batches may need longer cooking but NOT proportionally longer. A doubled cake recipe in a larger pan may need only 10-15 more minutes, not double the time. Eggs: When halving, beat one egg and measure half by volume.
Professional chefs scale by weight (grams), not volume (cups). A cup of flour can vary 20-30% depending on how it is scooped. If you do any serious cooking or baking, a $15 kitchen scale is the single best upgrade — it makes scaling recipes foolproof and improves consistency dramatically.
