= Butter, Substitutes = Unsalted butter can be substituted for regular butter in any recipe. It is NOT necessary to add salt. Margarine can also be substituted for butter. Do NOT use lowfat spreads or light butter for baking.
I would use about 6 tbsp of butter. This is a little more than a 1/3cup but you need to compensate for the moisture content of the butter.
10 tablespoons
4 table spoons of butter
Melt the butter & measure the amount it needs. If it needs 2/3 cup oil, use that much melted butter.
In baking, you can substitute apple sauce for most of the oil. For sauteing, you can use butter, but it may burn. For frying you have to use oil
It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume and there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too.
Almost all pancake recipes use oil rather than butter In the batter. Margarines and butter-substitute spreads are mainly vegetable oil. However, most oils do not have the consistency or flavor to be acceptable toppings for pancakes, even though once a spread has melted, the appearance would be the same.
Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.
vegetable oil would be unsaturated and butter saturatedd, idk about shortening
Neither. Milk is an input for butter. One does not use milk on toast instead of butter which would make it a substitute. Nor does one always eat milk with butter which would make it a complement.
NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.
Applesauce is a good substitute for oil and butter, in baked goods. I've used it many times. I've never heard of using it as a substitute for eggs. However, you could probably get away with substituting egg whites for whole eggs.
A half cup of melted butter is equivalent to a half cup of vegetable oil. Added: One stick of butter usually is the same as a half a cup but usually would need to add bit more since butter is entirely fat like oil. 80fat/20water is butter while oil is 100%.
No, not usually. If your looking for a substitute try vegetable oil, it's way better!More information:No, peanut butter does not have the same percentage of fat as butter which is nearly all fat. Vegetable oil works well in some recipes, but will not give cookies the distinctive flavor of butter. Also, oil will give some cookies, such as shortbread, a different texture than they would have when made with butter.
It would depend on the type of margarine and what is being boiled. In general, if the margarine contains the same percentage of fat as butter, then yes, it could be used as a substitute for butter.