Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients.
:)
Butter is shortening. Use 1 1/2 cups
2 sticks=8oz
Margarine is shortening and can be used in place of butter or other shortenings in baking, though the flavour won't be the same. In many recipes some feel the best results in texture and flavour are obtained by using butter or half-and-half butter and lard.
I normally replace with half shortening and half butter. It works fine.
It really depends on what you are cooking/baking, but often you can substitute a cup of butter for the shortening. Don't use margarine though, because it has some water content and would possibly affect the results. You could also try half butter and half lard, which should work well, also.
Yes, the topping will be a bit less buttery, but it should turn out fine. If you prefer, you can substitute two or three tablespoons of shortening or neutral flavored oil for the missing butter.
Half a cup of melted butter is the same as half a cup of crisco. -Except it will taste better.
Yes, butter works well. Some people believe the best result is half butter and half shortening.
Butter.A further response:Since margarine was developed as an inexpensive substitute for butter, butter is also a good substitute for margarine. Depending on exactly what recipe you are making, other possible substitutes might be lard or chicken fat (schmaltz), or a neutral tasting vegetable oil such as canola oil. Each type of fat will produce a slightly different baked product.
One stick of butter = 1/2 cup.
I wouldn't use butter because that would make your cookies too oily and untasty so use half of the amount of butter as butter and use the other half as milk.
In almost any recipe you can substitute one 'oil' or 'grease' for another. The result is sometimes a small flavor difference, but in the end product the result is usually not noticeable. Butter, Margarine, Lard, Shortening and Vegetable Oils are usually adequate substitutes for each other.
1/2 a cup of butter is equal to one whole stick of butter
If it is 1/4 cup or less, however, you can replace 1/2 the amount of shortening with a nut or seed butter. It will alter the taste & may have a strong tahini flavor. Almond butter or raw cashew butter may be more favorable. Some recipies do well with 1/4 cup tahini and no shortening, but replacing half the amount of remaining shortening with applesauce.