Scale any recipe to any number of servings instantly
Scaling a recipe means adjusting all ingredient quantities proportionally so the recipe produces a different number of servings while maintaining the same ratios. The multiplier is simple:
Multiplier = Target servings ÷ Original servings
Multiply every ingredient quantity by this number. A recipe for 4 that you want to make for 10 uses a multiplier of 2.5 — every ingredient quantity multiplied by 2.5.
| Original amount | Scale ×0.5 (half) | Scale ×2 (double) | Scale ×3 (triple) |
|---|---|---|---|
| 1 cup | ½ cup | 2 cups | 3 cups |
| 1 tbsp | 1½ tsp | 2 tbsp | 3 tbsp |
| 2 eggs | 1 egg | 4 eggs | 6 eggs |
| 250g flour | 125g | 500g | 750g |
| 100ml milk | 50ml | 200ml | 300ml |
Most ingredients scale linearly — simply multiply by the factor. But some recipe elements do not scale perfectly:
Leavening agents (baking powder, baking soda, yeast): Scale at about 75% of the multiplier when doubling, and 50% when tripling. Too much leavening makes baked goods taste metallic or collapse.
Salt and spices: Start at 75% of the scaled amount and adjust to taste. Flavours concentrate differently in larger batches.
Cooking time: Does not scale linearly. Doubling a recipe does not double the cooking time — it typically adds 20–30% more time. Always check doneness by temperature or texture, not just time.
Pan size: Doubling a cake recipe requires a larger pan, not double the pans. Use a pan with approximately double the surface area — a 20cm round becomes a 28cm round, or use two 20cm pans.
| Starting measure | Half (×0.5) | Third (×0.33) | Quarter (×0.25) |
|---|---|---|---|
| 1 cup | ½ cup | ⅓ cup | ¼ cup |
| ¾ cup | 6 tbsp | ¼ cup | 3 tbsp |
| ½ cup | ¼ cup | 2 tbsp + 2 tsp | 2 tbsp |
| 1 tbsp | 1½ tsp | 1 tsp | ¾ tsp |
| 1 tsp | ½ tsp | ⅓ tsp | ¼ tsp |
Most recipes scale well, but baking is more sensitive than cooking. Savory dishes like soups, stews, and stir-fries scale almost perfectly. Baked goods require more care — particularly with leavening agents, which should not be scaled fully. Candy and sugar work recipes are the most sensitive to scaling.
Beat the whole egg, then use half the volume. One large egg is approximately 3 tablespoons — use 1.5 tablespoons for half. For baking, egg whites and yolks can often be substituted: 1 egg white = 2 tablespoons, 1 yolk = 1 tablespoon.
Cooking time does not scale linearly. Doubling a recipe typically adds 25–30% more time, not 100% more. The key variable is the thickness of the food, not the total volume. Always use a thermometer for meat and check baked goods with a skewer or temperature probe.
A pan with approximately twice the area. For round cake pans, the area formula is π × r². A 20cm pan has area ≈ 314 cm²; to double, use a 28cm pan (area ≈ 616 cm²) or two 20cm pans.
Spices, salt, and aromatics often need less than the full multiplier — flavours can concentrate or become overwhelming in large batches. Start at 75% of the calculated amount and season to taste. Acid (lemon juice, vinegar) often needs less scaling than other ingredients.