Recipe Scaler

How to Scale a Recipe Up or Down

Scaling a recipe means adjusting all ingredient quantities proportionally so the dish works for a different number of servings. The basic math is simple: divide the desired servings by the original servings to get a scale factor, then multiply every ingredient amount by that factor. A recipe for 4 that you want to serve 8 gets a 2x multiplier — every measurement doubles.

When Fractions Matter

Cooking is more forgiving than baking, but fractions still matter. When you scale a recipe that calls for 1/3 cup of sugar by 1.5x, you get 1/2 cup — a clean conversion. But scaling that same 1/3 cup by 2x gives you 2/3 cup, and scaling by 3x gives a full cup. This tool converts decimals into common kitchen fractions (1/4, 1/3, 1/2, 2/3, 3/4) so you can measure with standard cups and spoons instead of reaching for a calculator.

Adjusting Cooking Times When Scaling

Doubling a recipe does not mean doubling the cooking time. Stovetop dishes like soups and sauces may need slightly more time because a larger volume takes longer to heat through, but the increase is usually modest — roughly 10-15% more time, not double. Baked goods are trickier: if you increase the batch size but keep the same pan size, you may need to lower the temperature by 25°F (15°C) and extend the baking time. If you use a larger pan to maintain the same depth, the original time and temperature often work fine.

Tips for Scaling Successfully

• Spices and seasonings: Scale these conservatively. If a recipe doubles, start with 1.5x the spices and taste as you go. Strong flavors like garlic, chili, and salt can overpower a dish when doubled blindly.
• Leavening agents: Baking powder and baking soda should be scaled exactly. Too much can cause cakes to rise and then collapse, or leave a bitter, metallic taste.
• Liquids in baking: When scaling up, reduce total liquid by about 10% and add more only if the batter or dough looks too dry. Extra liquid can throw off texture.
• Pan size matters: Scaling up does not always mean using the same pan. If you double a cake recipe, use two pans rather than one larger pan to keep the baking time predictable.
• Scaling down: Halving a recipe is usually straightforward, but watch out for eggs. If the original calls for 1 egg, you can whisk the egg and use half, or substitute with 2 tablespoons of beaten egg.

Common Kitchen Fraction Conversions

When measuring scaled ingredients, these equivalences are useful: 1 cup = 16 tablespoons = 48 teaspoons. 1 tablespoon = 3 teaspoons. 1 cup = 8 fluid ounces. Knowing these relationships lets you convert awkward measurements — for example, 3/4 tablespoon is easier to measure as 2 1/4 teaspoons. This recipe scaler handles the multiplication for you, but understanding the relationships helps when you are working with unusual fractions.