Recipe Converter
Scale recipes up or down, adjust ingredient quantities for different serving sizes, and convert measurements. Essential tool for adapting recipes for any occasion.
Recipe Scaling
Original Servings
4
servings
Original number of servings in the recipe
Desired Servings
8
servings
Number of servings you want to make
Scaling Factor
2.0x
Quickly adjust with common scaling factors
Recipe Type
Baking
Different recipes scale differently
Measurement System
Imperial
Choose your preferred measurement system
Recipe Scaling Summary
Doubled
Original
4 servings
Desired
8 servings
Multiplier
2.0x
Increase
+100%
Scaled Ingredients
| Ingredient | Original | Scaled | Change |
|---|
Recipe Adjustments
Baking Time Guide
Scaling Tips
When doubling a baking recipe, increase oven temperature by 25°F and reduce baking time slightly. Taste and adjust seasonings as needed.
Recipe Scaling Guide
Linear Scaling
For most ingredients: Multiply by scaling factor
Formula: New Amount = Original Amount × (Desired Servings ÷ Original Servings)
Example: 2 cups flour for 4 servings → 4 cups for 8 servings
Adjusted Scaling
For baking recipes: Some ingredients scale differently
Leavening agents: Scale by 75% of factor
Example: 1 tsp baking powder for 4 servings → 1.5 tsp for 8 servings (not 2 tsp)
Pan Size Adjustments
When changing pan sizes: Adjust baking time
Rule: Volume changes affect baking time significantly
Example: Doubling recipe → Use two pans or increase baking time by 25%
Seasonings & Spices
For herbs and spices: Scale cautiously
Rule: Start with 75% and adjust to taste
Example: 1 tsp salt for 4 servings → 1.5 tsp for 8 servings, then adjust
About Recipe Scaling
The Recipe Converter helps you scale recipes up or down for different serving sizes. Whether you're cooking for a crowd or scaling down for a smaller group, this tool ensures accurate ingredient adjustments while maintaining flavor balance.
Scaling Factors for Different Recipe Types
| Recipe Type | Scaling Method | Special Considerations | Examples |
|---|---|---|---|
| Baking | Adjusted scaling | Leavening agents scale at 75%, eggs may need adjustment | Cakes, cookies, bread |
| Cooking | Linear scaling | Seasonings scale at 75%, taste and adjust | Sauces, stir-fries, casseroles |
| Soups & Stews | Easy scaling | Liquid amounts scale linearly, herbs at 75% | Soups, chili, braises |
| Salads | Linear scaling | Dressings scale linearly, taste and adjust | Green salads, pasta salads |
| Drinks | Linear scaling | Alcohol and mixers scale linearly | Cocktails, punches, smoothies |
Common Baking Adjustments
Eggs
- Whole eggs: Scale linearly (2 eggs → 4 eggs)
- Partial eggs: Beat egg, measure needed amount
- Large to medium: 1 large egg = 1.25 medium eggs
- Egg whites only: Scale linearly
Leavening Agents
- Baking powder: Scale at 75% of factor
- Baking soda: Scale at 75% of factor
- Yeast: Scale linearly for active dry yeast
- Cream of tartar: Scale linearly
Oven Adjustments
- Temperature: Increase by 25°F when doubling
- Time: Reduce slightly, check early
- Pan size: Affects baking time significantly
- Rack position: May need adjustment
Measurement Conversions
Weight to Volume
- 1 cup all-purpose flour = 120g
- 1 cup granulated sugar = 200g
- 1 cup butter = 227g (2 sticks)
- 1 cup water = 240g
- 1 cup brown sugar = 220g (packed)
Spoon Measurements
- 3 teaspoons = 1 tablespoon
- 4 tablespoons = ¼ cup
- 8 tablespoons = ½ cup
- 16 tablespoons = 1 cup
- 1 tablespoon = 15 mL
Common Equivalents
- 1 stick butter = ½ cup = 8 tbsp
- 1 lemon = 3 tbsp juice
- 1 medium onion = 1 cup chopped
- 1 garlic clove = 1 tsp minced
- 1 egg = ¼ cup (approx.)
Scaling Tips by Servings
Small Batch (½ recipe)
- Use smaller pans
- Reduce baking time by 25%
- Adjust seasonings carefully
- Consider using half eggs
Double Batch (2x)
- Increase oven temp by 25°F
- Use multiple pans
- Rotate pans halfway through
- Leavening agents at 1.5x
Large Batch (4x+)
- Consider making in batches
- Use commercial equipment
- Adjust cooking methods
- Test small batch first
Note: Recipe scaling is both art and science. These guidelines provide starting points, but always use your judgment. Taste and adjust seasonings as you cook. For baking, exact measurements are more critical than for general cooking. When in doubt, make a test batch first.