Recipe scaling converts ingredient quantities from the original number of servings to a different number while maintaining the correct proportions. Simple multiplication works for most ingredients, but some require special handling: yeast and baking powder don't scale linearly (use roughly 0.7x when doubling), spices should be scaled conservatively (start at 1.5x when doubling), and cooking times change with volume, not proportionally with servings.
How to Scale a Recipe
The math is straightforward: multiply each quantity by desired servings ÷ original servings. A recipe for 4 people scaled to 6 means multiplying by 1.5. But the real challenge is practical rounding — nobody measures 1.333 eggs or 0.875 teaspoons. This tool rounds based on the ingredient type so the results are actually usable in the kitchen.
What are the most common recipe scaling mistakes?
Baking powder and baking soda don't scale linearly — when doubling, try 1.75× instead of 2×. Spices and salt should be added conservatively and adjusted by taste. Pan size matters: a doubled cake recipe needs a larger pan, not just more batter in the same one. Cooking time increases with volume but not proportionally — check internal temperature instead.
Measurement Conversion Guide
| From | To | Factor |
|---|---|---|
| 1 cup | ml | 237 |
| 1 tbsp | ml | 15 |
| 1 tsp | ml | 5 |
| 1 oz | g | 28.35 |
| 1 lb | g | 453.6 |
| 1 stick butter | g | 113 |
Planning your nutrition? Try our TDEE & Macro Calculator to see how your meals fit your daily calorie needs.