Need to know how to double a recipe? I’ve got you covered with these tips and a free printable chart!
Doubling a recipe is a super smart thing to do. It means you can cook once and have leftovers for a later meal.
I always try to cook enough that I can eat at least twice off of the same meal. This is my secret to keeping myself and my family healthy! If I had to cook from scratch for every meal, than I would either serve my family convenience foods and/or feel a lot more stressed.
Here are some tips for how to double a recipe.
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When You Double a Recipe, Do You Double the Cooking Time?
It all depends! If you make a double batch of muffins, the muffin baking time will likely be close to the original because the muffins are still the same size. I would start testing the muffins at the original cooking time and add on a few minutes if the muffins were not done.
To check for doneness, insert a clean toothpick in the center of a muffin. If the toothpick comes out clean, they are done.
Don’t forget to close the oven door right away when you take the muffins out, so if you need to bake longer the oven will still be hot.
Doubling a Stove Top Recipe
If you are making something in a pan on the stove, then it would be a good idea to choose a bigger pan rather than relying on more cooking time. It might be hard to stir the food if your pan is overfull. I find that if I cook bigger quantities, than it does take longer. However I am not sure if it would be double the cooking time. I still check my food the same way no matter what quantity I am cooking.
I check meat by cutting into it and checking the color. Some people use a meat thermometer. (Check out this guide on correct thermometer placement and temperatures.)
The most important thing when choosing cooking times for meat is the thickness of the meat. I try to cook meat that is a similar thickness even if I am doubling a recipe-I simply cook more pieces rather than bigger pieces.
Advice from a Great Cook (My Mom)
I asked my mom for her advice about doubling recipes. She has plenty of practice because she feeds all of the family on special days, and it is always delicious!
She says that she does start earlier if she is doubling a recipe because the cooking time is longer. She says that casseroles can take a whole lot more time (sometimes double the time).
Mom also gives this great tip: “When doubling some recipes (such as cakes), sometimes I will mix the first batch and then mix the second batch and combine them before baking. This ensures that the recipe will turn out right and I can use the same mixing bowl twice (no extra dishes).”
When You Double a Recipe, Do You Double the Ingredients?
Most of the time the answer is yes. However, if the recipe calls for herbs or spices, you may want to start with 150% of the spice instead of doubling the spice (especially if it is a really hot ingredient like cayenne.) For example, if the recipe calls for 1 tsp of cayenne, use 1 1/2 tsp when doubling the recipe. Later, if you taste the recipe and want a little more you can add more, but be careful! 🙂
If you are frying something, generally you will not need to double the cooking oil (at least to begin with). Use enough oil to coat the bottom of the pan. Use more if your recipe is the type that needs the food to be sitting in the oil. You can always add more oil later if it begins to get low.
If the oil is part of the ingredients, like in a baking recipe, then you will need to double the oil.
How to Double a Recipe Chart (Easy Cheat Sheet for Doubling Ingredients)
I made a chart for you so that you can easily double ingredients in whatever recipe you are making! This could be put in a recipe binder (or DIY recipe binder) for quick reference. Simply download and print by clicking on the picture below.
Doubling a recipe doesn’t have to be complicated, and it sure is nice to have healthy yummy food ready when you need it!
You may also be interested in my free kitchen measurement conversion chart.
bobby blue says
if I want to double the size of a boiled fruit cake would i have to increase cooking time.please
I have never heard of a boiled fruit cake, so I looked it up! It seems that boiled fruit cakes are often made in loaf pans. It would probably be easiest to just use two loaf pans if you are doubling the recipe. If you do that, then you may need a little extra baking time, but not a whole lot. I would keep a good eye on it and add a few minutes baking time if a skewer inserted into the top of the cakes doesn’t come out clean.
Ashley Henry says
Will this chart work for body products as well?
Hi Ashley! I would think it would work fine for that purpose.
heeyy , i want to make twisted korean donuts should i just double everything on the recipe?
I think that would work fine. You may want to consider the frying time-it may take quite a while.
Hi, if a recipe calls for 2 bay leaves and I’m doubling the recipe do also double the bay leaves?
I think that would work fine. If your bay leaves are especially large, you may want to go with 3 bay leaves.
If I am making Garlic Bread and Double the recipe do I add more to the oven time?
If the garlic bread is precooked and you are just heating in oven then maybe 5 – 10 minutes more.
If you are cooking raw dough and you are doubling the recipe and baking it in 2 separate pans, then you would most likely not need more oven time.
If it is combined into 1 large loaf (raw dough) then it could take an additional 10-15 minutes of baking time. You can use a cooking thermometer to check the internal temperature to see if it is done.
If a recipe callsfor 1 egg yolk do you use 2 egg yolks when you double it or just use a whole egg?
I would definitely use 2 egg yolks and not a whole egg. Yolks and whites have different properties when used in recipes-this is especially true if you are baking. Egg whites help to dry or crisp foods. They might be used if you’re making a meringue cake. Egg yolks tend to add moisture, and they create smooth, rich textures.
I am making cheesy potatoes. I tripled the recipe. How long would I cook it?
If you are putting it in 3 separate dishes, the cooking time would be close to the same. If you are putting them all together they would cook slower because the potatoes would be “deeper” (The casserole would be thicker.) I would recommend trying to keep the casserole close to the same thickness as the original so that the cooking time will be close to the same and the top won’t overcrisp.