How to Scale Recipes Like a Pro
The Basics
Recipe scaling is simple math: divide your desired servings by the original servings to get the scale factor, then multiply each ingredient. Our calculator does this automatically and displays results in easy-to-measure fractions.
When It Gets Tricky
Some ingredients don't scale linearly. Eggs can't be fractioned, leavening agents can become too strong, and spices can overpower. Our calculator warns you about these special cases and suggests adjustments.
Common Scaling Scenarios
For smaller households or testing new recipes
Most common scaling for dinner parties
For meal prep or larger gatherings
Frequently Asked Questions
How do I handle eggs when scaling recipes?
Eggs are tricky because they can't be perfectly divided. For small fractions (like half an egg), beat the whole egg and measure out half. Alternatively, adjust your batch size to use whole eggs - this often works better in baking.
Do I need to adjust cooking time when scaling?
For stovetop cooking, larger batches may need slightly longer cooking times. For baking, if using a larger pan, you may need to increase time by 10-15%. If making multiple batches in the same size pan, time usually stays the same.
Why do my scaled recipes sometimes taste different?
Strong flavors like salt, spices, garlic, and vanilla don't always scale linearly. When doubling or more, start with 75-80% of the calculated amount and adjust to taste. Leavening agents should also be slightly reduced in larger batches.
What's the maximum I should scale a recipe?
Most recipes scale well up to 4× their original size. Beyond that, you may encounter issues with mixing, cooking evenly, or chemical reactions in baking. For very large batches, consider making multiple normal-sized batches instead.