Yes, and it is probably better for you. Shortening is made with hydrogenated fat, which we probably all should try to reduce in our diets.
The results will be a bit different. Butter will add a bit more moisture to your recipe. If you are baking your recipe, such as cookies, you might want to add an egg. The egg will prevent the cookies from spreading too much and add a cake like texture to them, similar to the "crisp outside, chewy inside" results from shortening.
Yes, in most recipes, butter is a tasty substitute for shortening. In some products, such as pie dough, the water called for in the recipe should be slightly reduced because butter contains more water than shortening contains. Butter should not be substituted for shortening for frying at high temperatures or deep frying because butter will scorch and smoke at lower temperatures than shortening.
It can be used sometimes but not all the time. It really depends on what you are using for because they are not completely the same.
I do. If the product you are making can have a buttery taste, I think it's a good substitution.
nope.
shortening is like butter 1 cup of shortening is equal to 1 cup of butter
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.
Without a doubt. Always use butter
Yes, in fact, that is what I use.
butter or PAM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.
Butter/margarine.
Yes, if by table spread you mean margarine. Butter will give a better flavour but margarine will be less fattening.
Of course you can make cookies with margarine instead of shortening, I do it with all my cookies. When you use margarine you don't need to grease your baking pans, and I think the cookies come out more tasty.
Butter It can be lard from a pig, which can be used as butter.
Of couRse
shortening helps make scones light, fluffy and flaky. google subsitutes for shortening to see if there is one. butter will probably be listed as one. if you're looking to lighten up the recipe and omit shortening, try a whipped butter. same effect, not so heavy & less calories.