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When you want to double a recipe there is no single rule about doubling all the ingredients, but here are some guidelines: Spicy ingredients like chiles and cayenne pepper rarely need to be doubled. When searing or sauting, use the amount of oil or butter it takes to cover your pan’s surface.

Always multiply by 2 the original amount called for in a recipe to calculate the new amount in the doubled recipe. Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.

Either split the doubled recipe between two pans or use a larger size pan than what is called for in the original recipe. If using one larger pan, use a pan with the same depth as called for in the original recipe. Temperature. Use the original cooking temperature called for in the recipe when using one larger pan.

For most baking recipes, you can simply double the ingredients. Eggs, flour, sugar, butter, even vanilla extract, can be doubled for almost any recipe you make. Just times the amounts by 2 鈥?and be sure to do it for ALL the ingredients (don鈥檛 forget!)