How you sustitute shortening?

Answer 1

Whether you should substitute margarine for shortening depends on whether you are cooking or baking. Baking is far more precise than cooking, it requires far more precise ratios of protein, fat, liquid, leavening agents, etc. and such you have to be particularly careful about substitutions. Margarine has a far lower fat percentage (80%) than shortening (100%), so on that basis alone, its probably not a good idea to substitute one for the other when baking, not if you don't have much of an understanding of the baking process and a willingness to experiment and adjust a recipe repeatedly until you get the optimal results.

With cooking, its not so critical, you can easily substitute one kind of fat for another, without fearing the potential results.

Answer 2

Same amounts, the problem is that butter has a lower melting point than shortening. Depending on the recipe, this can cause the finished product to be greasy or to spread more. Usually, a recipe has been tried several different ways before it becomes common. It is likely that shortening was chosen for a valid reason. All you can do is try it with butter and see what you get. It may be an improvement.

Answer 3

You can substitute butter or margarine for shortening. Use 1-1/8 cups butter or margarine for 1 cup shortening. Decrease the salt called for in the recipe by 1/2 teaspoon.

Answer 4

150 calories.

Answer 5

Butter is a good substitute.